Anzu shark's fin is a traditional dish of Han nationality in Hunan, belonging to Hunan cuisine. This dish is light yellow in color, bright in oil, soft, smooth and refreshing, fresh and salty. Tuan 'an's shark's fin is exquisite in materials and unique in production. This dish tastes mellow, waxy and rich in nutrition, and it is the treasure of the plate.

Slaughter the chicken, remove the hair, gut it, cut it into large pieces, scrape the pig's elbow clean, then cut it into pieces, put it in a boiling water pot to cook the fish, take it out, and use it to wash away the blood foam. The onion and ginger should be broken. Break off the old ribs on the edge of the prickly heat, wash them, and add onion, ginger, cooking wine and water. The shark's fin of Anzu, a Hunan cuisine, originated in Changsha, Hunan Province, and is also a dish that can often be seen at banquets.

In Hunan province. Anzu shark's fin, also known as braised shark's fin, was invented by Tan's chef Cao in the Republic of China. He classified the new dishes as the final taste and added chicken and pork to increase the fullness of the dishes.

Anzu shark's fin, also known as braised shark's fin, was originally created by Cao, the chef of Tan, President of the National Government of the Republic of China. It is one of the local traditional famous dishes in Hunan Province, and it belongs to the famous dish of An Xiangcai, an important school of Hunan cuisine.

This dish changes the method of stewing shark's fin in red soup to chicken, pig's elbow and shark's fin together. In this way, protein and other nutrients in the ingredients penetrate into the shark's fin, which changes the traditional phenomenon that the soup is delicious and tasteless, and has a unique flavor of soft, waxy, mellow and delicious.

Anzu shark's fin began in Guangxu period of Qing Dynasty, which was created by Cao, the chef of Hunan Governor Tan. After this dish was made, Tan feasted and praised it.

Later, the cooking method of this dish gradually spread to the society, and chefs in various restaurants followed suit and became a must-have dish at senior banquets.

In the 19th year of the Republic of China (1930), after Tan died as the president of the Executive Yuan of Nanjing government, Cao returned to Changsha and opened a health paradise in Pozi Street. He cooked shark's fin and other dishes in Zuan with the famous brand of "Zuan Cuisine" and publicized it.