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清朝时,鱼翅被列为御膳中八珍之一。《本草纲目》记载“(鲨鱼)背上有鬣,腹下有翅,味并肥美,南人珍之”。鱼翅分为背鳍(又名脊翅,只翅,劈刀),翅胸(又名翼翅,翅片)、尾鳍(又名勾翅、叉角翅)等三种,以背鳍和尾鳍较佳。鱼翅含软骨素、胶原蛋白,具降血脂、抗动脉硬化及抗凝成份,可以抗衰老和防御冠心病,为御膳中常见的滋补食材。鱼翅烹饪时,须以高汤细火煨制,翅行完整,至鱼翅软嫩入口即化,汤汁味道浓郁,鲜美滑润为佳。
During the Qing dynasty, shark’s fin was listed as one of the eight treasures in the imperial diet. “Compendium of Materia Medica” records “(sharks) back with iguanas, belly wings, taste and plump, South people Zhen ”. Fin is divided into dorsal fin (also known as ridged wings, wings only, chopper), wingspan (also known as wing, fins), caudal fin (aka hook hook, horn angle fin) and other three to dorsal and caudal fins . Shark fin containing chondroitin, collagen, with hypolipidemic, anti-arteriosclerosis and anticoagulant ingredients, anti-aging and anti-coronary heart disease, the Royal diet is a common nutritious ingredients. Shark fin cooking, to be fine simmering system of fine broth, wings line complete, that is soft and tender into the mouth that the shark fin, rich soup flavor, tasty and smooth better.