Shark's fin soup is considered to be a delicacy. It is a featured dish at many banquets. And it is certainly among one of the priciest items on the menu at many Chinese restaurants.
So it came as a bit of a surprise when I learned that shark's fin itself doesn't have much – if any – flavour. That yummy taste, it turns out, comes from the stock that it is cooked in.
At least that is what I was told when I interviewed a chef at one of Hong Kong's top Chiu Chow restaurants a couple of years back. And he should know. He is author of several books on Chinese cookery and also teaches Chinese cooking at a vocational training school – in addition to being one of Hong Kong's top chefs.
Apparently, the stock is made from a concoction that includes several types of expensive meat. So the high price of shark's fin soup is based on both the shark's fin itself – and on the costly ingredients that are used to prepare the stock.
To Be Continued
Copyright: Michael Taylor