It is said that the best version of shark fin is Tianjiu fin, and its concept comes from Pai Gow.

Tianjiu fins are divided into two types of fins, whale shark fins and basking shark fins.

The whale shark is the largest shark in the ocean. The dorsal fin of an adult fish weighs about ten pounds. However, its fin needles feel rough when eaten, scratch the teeth or tongue, and have a strong gray taste.

The basking shark is the second oldest shark in the ocean. Its dorsal fin and tail fin are particularly good, and it is undoubtedly the authentic one of the nine fins.

Although Tianjiu Wings are the best, Group Wings are also called the king of wings.

The wings are taken from the fins of the plowshare ray. The wing needles are thick, the meat membrane is thin, the mouth is smooth, and the gum is rich.

There are several types of group wings: yellow sand group wings, pearl group wings, yellow group wings, cotton group wings, soft sand group wings, etc.

The plowshare ray lives best in the waters of the Asian Pacific.

What we want to taste today is "Yellow Grilled Wings".

Behind the chef's back, he said that good shark's fin is colorless and odorless, and its needles are as soft as mung bean vermicelli and as smooth as Shaanxi Liangpi.

Once you've mastered the art of making shark fins, the next step is to make soup.

According to legend, the earliest shark fins were presented by foreigners as tribute to the Chinese emperor. The imperial chef had never made such a thing, so he tried to brew it. Seeing that it was colorless, fragrant and tasteless, he knew that he needed to add flavor, so he used old chicken, scallops and ham.

After waiting for the soup to be simmered together, it was surprisingly fragrant. The emperor tasted it and praised it greatly. Therefore, shark fin became a delicacy in Chinese cuisine.

Today's shark fin chefs still "work beyond the fins", making soup is the primary productivity, and they must make a different kind of soup.

However, times have changed, and so has the soup. In the past, the soup had to be thick, oily and thick. Today, the soup needs to be lighter, especially for full diners.

In the middle, there is a space for shark fin chefs to show off their skills. Wang Tao belongs to the Tan family cuisine, which has turned to light and slightly Westernized, and wants to be in line with international tastes.

The soaked shark fin is added to the soup and then simmered or steamed.

To be honest, the craftsmanship chefs behind are just for reference anyway, because a soup cannot be patented. The chefs have been researching it for half a life, but once the eaters take it away for free, this is not fair, right?

Besides, if the eater simmers the soup at home, doesn’t the shark fin chef have to braise it and grill it?

Therefore, I can only guess at the workmanship and ingredients of shark fin.

There are a few things you should know and learn when tasting shark fin.

Because shark fins are precious and are only for taste. Shark fin chefs show off their skills by making shark fins, so the quantity is small. They are usually served in a Yixing purple sand bowl with a purple sand carved stove underneath, with a candle burning inside to keep it warm.

Good equipment is for a good horse and a good saddle.

The brightness of the light is moderate and can reflect the shark's fin to make it appear bright and shiny.

The background music is soothing and soft, the seats are spacious and comfortable, and the temperature needs to be warm, because shark fins are afraid of cold, and the fishy smell will increase when it is cold.

Prepare a pot of light tea to rinse your mouth.

There are several kinds of side dishes, don't eat spicy things, taste the shark's fin, there is no need to smoke.

After everything was arranged, the shark fin was served.

The one on the top is the "yellow fin group", which is the fin of the plowshare ray.

But I saw that the soup on the purple sand bowl was golden and bright, and the needles bent in the soup were transparent and light gold, like the color of field topaz, and the fragrance was steaming.

The wind sways gently.

Sip the tea, put down the cup, hold a white spoon in your right hand, hold a small bowl in your left hand, scoop out a spoonful of soup, cool it slightly in your mouth, and immediately the rich aroma of the soup ripples around your mouth, purse your lips, and the fragrance will not leak out for a long time.

The main flavor of the wing soup is chicken soup, which is rich, warm and long-lasting. It hits the entrance and lingers leisurely in the mouth.

At this time, the world disappears, only the fragrance remains.

After waking up from the aroma, he gently picked up the tip of his tongue and felt carefully that the soup had multiple ingredients. Chef Wang Tao silently guessed its ingredients.

However, chicken soup is also different. The rooster's soup has an upward flavor, while the hen's soup has a slightly calmer flavor. The soup is clear and sweet and spreads flat on all sides, very similar to the soup of a capon. It is a castrated capon, and its soup is clear.

The sweetness is smooth and the oil color is yellow and bright, like liquid gold. It is very good to simmer with cuttlefish.

The soup also contains duck soup. The duck soup contains fresh water flavor. It dissolves the high oil and heat of the chicken soup, making the soup taste light and elegant.

Here, there is a hint of scallop flavor, looming in the two soups, like the tide in the sky, shining occasionally in the sea and sky.

It is a slightly salty and fishy smell of the sea, floating in the wind, refreshing the heart and lungs amidst the shadows of gulls and the sound of waves, making the wing soup show layers.

This fragrance lasts for ten miles.

For the second bite, first put the shredded ham into the purple sand bowl, ladle the soup into the mouth, and chew it gently. This time it is chewy and it is fragrant. It is also an opportunity to release the power of the chewing muscles. The aroma of the ham is a wisp of hard aroma.

, it penetrates the lingering fragrance of the wing soup, and is closer to the fragrance of scallops, spreading around the teeth in a strip shape.

After this chewing, the taste buds are full and the power of the chewing muscles is released, so you can take a bite of silver sprouts.

It is mung bean sprouts, which are crisp, cool, and fresh in the mouth. When you chew them, your taste buds will step into the wilderness of spring. The breeze is refreshing, crisp, tender and juicy. They are close to the most tender parts of the world and an eternal embrace of life.

Scent is a force.

The aroma fills your heart. When you take the third sip, hold the soup in your mouth, sip a few needles between your teeth, and bite gently and gently in a casual manner (at this time, the power of the masticatory muscles has been released), and the needles

Soft and elastic, it slides between the teeth, leisurely feeling the smoothness and elasticity captured by the teeth, and the tip of the tongue also helps to explore. In this way, every part of the mouth is jumping happily. It is a soothing movement of music.

, gentle and continuous ups and downs, soft and long-lasting, and the fragrance is long-lasting.