Shark fin refers to the filamentous cartilage in shark fins, which is made by drying the fins of shark chest, abdomen and tail. It is one of the eight treasures of seafood. Together with bird's nest, sea cucumber and abalone, it is called the four great delicacies in China.

The main component of shark fin is collagen, which is a kind of protein, but it can not be absorbed by human body after eating.

Where shark fins are produced.

It is reported that shark fin was made into food in the coastal areas of China during the Tang and Song Dynasties. One country presented shark fin as a tribute to the royal family of China. Another saying that shark's fin is eaten by China people began with Zheng He's voyage to the West. The crew found shark's fin on the islands in Southeast Asia and cooked it to satisfy their hunger. The written records of eating shark fin in China appeared in the Ming Dynasty.

During the Ming and Qing Dynasties, shark fin was listed as one of the eight treasures. During the Qianlong period, the consumption of shark fin began to flourish.

The reason why shark's fin is edible is that it contains a kind of vermicelli-like tendon, which contains about 80% protein and minerals such as fat and sugar. Shark fin is a precious cooking material, but its nutritional value is not very high, because protein contained in shark fin lacks an essential amino acid (tryptophan), which is an incomplete protein.

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 have production. Generally speaking, the imported shark fin is the top grade of Lu Zonghuang in the Philippines. Shark fin cooking is soft and smooth, soft and waxy and refreshing.