Shredded meat braised with tiger shark fin

Shredded meat braised with tiger shark fin

　　Shark fin is an important ingredient in high-end Cantonese cuisine. Red-cooked large shark fin was originally the traditional signature dish of Dai Sam Yuen. It is said that in the 1920s and 1930s, it cost 60 silver dollars to enjoy this dish. Made from the fins of large sharks such as the tiger shark, it undergoes multiple processes including soaking and simmering. The result is translucent, softened fin needles, with a delicious taste, a texture that is both chewy and slightly crisp, rich yet not greasy. In Guangzhou today, shark fin dishes have become increasingly diverse. At the recent Cantonese Cuisine Summit, the Shredded Crab Meat Braised with Tiger Shark Fin from the Summer Palace at Guangzhou Pazhou Shangri-La was selected as a representative shark fin dish and named one of the “Top Ten Famous Cantonese Dishes” at the “First China Cantonese Cuisine Summit.”