Shark wings are usually abbreviated as "shark's fin" among the people. As one of the traditional precious foods in China, it first appeared in Song Yao Hui, and it is one of the delicacies. Shark's fin is also called shark's fin, shark's fin, shark's fin and golden silk dish.

Specifically, it refers to the filamentary cartilage in shark fins, which is made by drying the fins of shark's chest, abdomen and tail. According to the relevant regulations of China, dishes made by protected animals such as shark's fin are not allowed in official receptions.

Sharks are cartilaginous fish, and their fins are shaped like vermicelli.

The reason why shark's fin can be eaten is that shark's fin contains a kind of vermicelli-like rib, which contains about 80% protein, fat, sugar and other minerals, but it is difficult to absorb, so eating an egg absorbs more nutrients than shark's fin. Driven by huge profits, people kill a lot of sharks in order to get precious cooking materials.

Shark fin is divided into six colors: yellow, white, gray, blue, black and mixed (yellow-white), among which yellow, white and gray are the best. Due to different producing areas and baking methods, there are fresh water wings and salt water wings.

Freshwater wings are dried in sunlight or soaked in lime water, and the quality is good; Saltwater wings are impregnated with salt water, which is inferior to fresh water wings in quality. Shark fin can also be classified according to whether the shape is complete or not. When it swells, it becomes a whole wing, which is called a row wing, which is the top grade; After rising, it spreads out into strips called scattered wings, which is defective.

Shark fin is mainly produced in Guangdong, Fujian, Taiwan Province, Zhejiang, Shandong and other coastal provinces and South China Sea islands. Japan, the United States, Indonesia, Vietnam, Thailand and other places are all produced. Generally speaking, the imported shark fin is the top grade of Luzonghuang in the Philippines.