Cuisine

Stewed whole shark fin in brown sauce

(gz.gov.cn)
Updated: 2010-11-09 00:10

The fin used is typically a dried shark fin. In this dish the fin used is a complete shark fin. In Cantonese cuisine, shark fins are classified into three types: primary fin, the front fin close to the shark's head; the secondary fin, the rear fin near the shark's tail; and the tertiary fin, the tail fin on the shark. The primary fin, which is typically used in this dish, is considered the best of all.