1. Shark fin, the fin of a shark, has a high nutritional value and is a precious seafood produced in the coastal areas of my country. It is divided into three types: dorsal fin (also known as dorsal fin, cleaver), pectoral fin (also known as green wing, purse fin), and caudal fin (also known as hook fin, fork-horned fin). Among them, the dorsal fin is the best. Shark's fin is cartilage tissue and can be roasted, stewed, simmered or braised.

2. "Shark's Fin Casserole" is a major dish in high-end banquets. The highest quality clear soup must be used, and the back fins must be used to spread all over the casserole without using other ingredients as the bottom, so it is also called "Casserole Babel Shark's Fin".

3. In Beijing, Wang Yijun, a special chef at Fengzeyuan Restaurant and awarded the title of the best chef in the country, is the best at making this dish. The "shark fin casserole" he cooks is soft, glutinous and moist, mellow yet fresh, has a meaningful taste and a pleasing appearance, and is highly praised by Chinese and foreign gourmets.