Some people believe that the fresher the food, the better, but this is not always the case. Some foods are not suitable for eating when they are too fresh.
1. Jellyfish. Fresh jellyfish contains a lot of water, has a thicker body, and also contains toxins. Only after being washed twice with salt and alum (commonly known as "three-alum processing"), which dehydrates the fresh jellyfish twice, can the toxins be completely removed with the water. The twice-processed jellyfish is light red or light yellow, has uniform thickness and is chewy, and no water can be squeezed out even when pressed firmly. Only this type of jellyfish is edible. When people travel to jellyfish-producing areas, they may encounter vendors selling jellyfish that has not been processed or has only been salted once or twice. Do not taste or buy it.
2. Fresh daylilies