Shark Fin, Two Methods

Ingredients

• shark fin
• premium ham
• chicken stock (gao tang — rich stock)
• fresh bamboo shoot
• a small amount rock sugar (bing tang)
• fine radish shreds

Instructions

1. Shark fin is difficult to soften and requires two full days of cooking to break down its firm texture and render it tender.
2. Method One: Use premium ham and excellent chicken stock (gao tang) with fresh bamboo shoots and a small amount of rock sugar. Simmer gently until the shark fin becomes soft and gelatinous. Use less stock when ham is included, as the ham releases its own flavors.
3. Method Two: Use pure chicken stock with finely shredded radish. Blanch the radish shreds twice to remove any unpleasant odor. Break the shark fin into small pieces and mix it with the radish shreds so that they float together on the surface of the soup. The diner should not be able to distinguish between radish and shark fin.
4. Both methods aim for complete harmony and silken texture—the dish should be perfectly integrated. The author notes that using inferior sea cucumber alongside shark fin, or allowing shark fin to jump around the plate, would become a laughingstock. One variation uses only the upper portion with the root intact, which has distinctive flavor. Adjust stock volume based on your chosen method: less when using ham (to avoid excess liquid), more when using radish shreds.