1 Let’s introduce how to eat shark fin. Usually, when people talk about shark fin, they often think of high-end food and a status symbol.

In fact, shark fins are shark fins. They are processed by traditional techniques after people remove the shark fins and dry them in the sun.

The reason why it is valuable is that it has unique medicinal value, health value, etc.

Shark's fin is rich in collagen protein, and its collagen protein content is as high as 83%, which is 4-10 times that of poultry!

Moreover, shark fin has many functions such as replenishing qi, appetizing, eliminating phlegm, tonifying deficiency, tonifying blood, tonifying kidney, tonifying lungs, and tonifying qi.

Its medicinal value has been recognized since ancient times, and in recent years, it has been surprisingly discovered that shark fins also have anti-cancer effects.

When it comes to how to eat shark fin, it is very particular.

The usual side dishes for shark fin are silver sprouts, coriander and a small dish of red vinegar.

Silver sprouts and coriander are crisp, tender and refreshing, and are rich in Uygur; while red vinegar clears the stomach and intestines, playing an important role in correcting the taste when eating and aiding absorption after eating.

Therefore, the most elegant way to eat shark fin is to eat it in portions.

The method of mixing silver sprouts, coriander, and red vinegar not only destroys the soup structure of shark fin, but also destroys the nutritional structure of shark fin itself.

Why should you add Zhejiang vinegar when eating shark fin? Shark fin comes from the fins of sharks, including dorsal fin, pelvic fin and tail fin. It becomes a delicacy after being made and is rich in protein.

It has nourishing and beautifying effects.

According to the "Compendium of Materia Medica", shark fin can replenish the five internal organs, increase waist strength, replenish qi and clear phlegm, and is more effective for patients with diabetes.

It is very popular among gourmets and has become a good dish for banquets.

There is also a saying that "without wings, there is no mat".

When eating shark's fin at banquets, we can easily find that many people deliberately mix all kinds of sauces such as Zhejiang vinegar, mustard, brandy, and even chili sauce into the shark's fin, making the pus and blood of the good shark fin indiscriminate.

Taste it slowly, this way of eating is not a standard, and I don't agree with it.

Although everyone has different tastes, hobbies and interests, there is nothing wrong with how to eat them.

However, I think that unless the chef's cooking skills are not good, the production level is not up to expectations, the heat is not enough to make the wings hard and refreshing, and the fishy gray smell has not been removed, which makes it difficult to swallow, then add Zhejiang vinegar and other substances as appropriate.

It's not impossible to get rid of the smell of fishy ash, and it's understandable, otherwise I wouldn't dare to compliment you.

However: it should be noted that shark's fin itself is tasteless. It is only when the chef uses the carefully prepared soup to simmer the shark's fin until it is sticky, tender and smooth that it is delicious. If Zhejiang vinegar and other substances are randomly mixed in, the taste of the soup will be lost.

Nothing left!

If the cooking principle is destroyed, shark fin will be completely unpalatable.

It is true that shark's fin and Zhejiang vinegar are the best partners, because Zhejiang vinegar not only eliminates the smell of fishy gray smell, but also helps digestion, enhances food intake and enhances freshness. However, it is best to take a small teaspoon after eating shark fin.

Vinegar can exert its effect. It is precisely because Zhejiang vinegar can clear the smell in the mouth so that you can taste the true taste when you taste a dish.

The simpler something is, the more difficult it is to make it classic.

Shark's fin is a classic in Chinese cuisine. The complex production process and the flavor essence of many raw materials are blended into the tasteless simplicity. The tasteless and concentrated taste is the simple philosophy that makes shark's fin a classic.

Shark's fin with rice, a famous dish that was created when Hong Kong's economy took off in the 1970s and 1980s, still has the feeling of a nouveau riche. Being able to eat the expensive shark's fin every day shows the wealth and arrogance of the time.

A dish can be passed down in the food scene where innovative dishes have passed away, not just because of its fragrant taste. What other dish can replace shark fin rice and bring you satisfaction in spirit, appetite and face?

Nowadays, if a high-end Chinese restaurant does not have shark fin, people will definitely laugh at it, and the preparation of shark fin rice is also very different.

"Shark's Fin Rice" has long been famous in Beijing and Shanghai. It definitely takes courage to dare to use such a dish as the name of a restaurant.

The nouveau riche feeling associated with shark fin rice and rice seems to be somewhat different from taste. Walking into the "Shark Fin Rice and Rice" located on the first floor of Liangma Building in Beijing, the whole room is antique but full of modernity. The traditional red color brightens the restaurant under the lights.

The colors make people feel the extraordinary style of blending tradition and modernity.

All the decorations concisely outline not the silence of the past, but the elegance lost in modern fashion.

The taste of the fusion of ancient and modern is the result of the designer's efforts. The artistic conception created by abandoning complexity and using simplicity is certainly something that ordinary Baojiyan restaurants cannot express.

More and more high-end Chinese restaurants use shark fin rice as their signature, and those who dare to use "shark fin rice" as the name of the restaurant must have a very good grasp of this dish. The production process and the selection of raw materials do not have to be

Investigate and know how to taste this dish is the taste of a gourmet.

Don't be in a hurry to eat, taste the shark's fin first, which contains many essences. Although eating shark's fin is more important than tasting the soup, the shark fin itself is by no means unimportant. The soup is a rich and long lyrical music in the mouth, gently rising and falling, and chewing the shark fin between the lips and teeth.

The wing needles are like jumping notes, sliding between the teeth softly and elastically.

If you like a lighter taste, you can add a little "Dahong Zhejiang Vinegar" that is red but not too sour. It is refreshing and relieves greasiness. It has the best of both worlds.

In the end, enough soup is left for the rice, so that there is sufficient satisfaction. Tasting rhythmically and in different ways is the art of tasting.