Qianlong's "Zhucheng County Chronicles" volume 12 once recorded: "The most fierce Sha ,...... Its wings are fierce and vicious, devouring people, and those who swim in the water will be killed, and they are afraid of it at sea, and they are called sea wolves. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 info"After shark catching, the rough processing becomes the fin plate (or fin, original wing, skin wing), and the fine processing becomes the wing filament (or soft spine, bright wing). Hao Yixing's "Remembering the Sea Mistakes" narrates: "The sand fish is yellow as sand, scaleless and armory, long or several feet, rich and killed, the meat is barren and the taste is thin, and it is not beautiful."

After the Ming Dynasty introduced shark fin to the food market, it immediately aroused strong resonance, and the number of people who recognized its value gradually increased. Li Shizhen's "Compendium of Materia Medica" volume 44 records: "Shayu...... The shape is similar to a fish, with blue eyes and red cheeks, it can be seen that the wind of eating shark fin first originated in the south, but it soon infected the northern food world, and even this raw material was added to the palace meal, such as Liu Ruoyu's "History of the Ming Palace" Huoji recorded: "The first emperor liked to use it the most...... shark tendon". Shark tendons, refers to shark fin tendons. The fifty-third chapter of the novel "The Golden Plum Bottle", written in the Ming Dynasty, also regarded shark fin as a high-end food, and the shark fin was described as "The Golden Bottle Plum", which was only included in the diet, indicating that ordinary people at that time had no way to care about it. The third volume of "Wang Suiqing's Notes" discusses shark fin. After the Qing Dynasty, shark fin, as an emerging seafood treasure, developed rapidly, not only the supply increased significantly, but the value also rose step by step. Hao Yixing's "Remembering the Mistakes of the Sea" said that shark fin was "thought to be a delicacy in the wine banquet" in the Qianlong era. Since then, shark fin feasts have been seen in all parts of the north and south, and the eighth volume of the "Miscellaneous Records of the Bamboo Leaf Pavilion" records: "The feast of the Jingshi is still smelly,...... Recently, at the feast, shark fin must be used Zhenjiang meat fin, and the one on it is more than two or two pounds. ”

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The volume of "Water Window Spring" describes the group of river officials in charge of governing the Yellow River, there is a Qing generation, shark fin is generally displayed in high-end banquets, resulting in the saying that "no wings can not be a banquet". However, shark fin is expensive, but it takes a lot of effort to cook, and only a skilled chef can make shark fin dishes. To this end, the Qing Dynasty chefs showed their talents and constantly introduced new shark fin dishes, shark fin flavors, and gradually formed regional culinary characteristics. At that time, the food industry promoted Fujian and Cantonese shark fins, and the cooking was the best. For example, the third volume of "Wang Suiqing's Notes" says when discussing shark fin production: "Gu people may not be able to do their best for this, about Fujian and Cantonese people are the best, and Henan is the second." And the ham was made with four cubits and four chickens, and the ham was decorated with claws, dripping oil, and bones, and chickens and ducks were deprived of the contents of the belly, and the claws and wings were removed, and the juice was taken from the boiling until it was melted.

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Shark fin is one of the eight treasures of ancient times, although there are several versions of the eight treasures, but shark fin can always occupy a place, which shows that it has a solid position in a variety of great cuisines. The first people to eat shark fin were fishermen, who sold sharks and kept their fins for their own consumption, and the fishermen found it profitable and sold them as commodities, and shark fins gradually appeared at banquets. By the middle of the Ming Dynasty, shark fin had been widely eaten by people, and various books have introduced the selection and cooking of shark fin. In "The Words of the Golden Vase Plum", shark fin is evaluated as "a delicacy" and "an excellent meal"; "History of the Ming Palace" has a record of Ming Xi Zong's fond of eating shark fin, bird's nest, clams and shrimp and other raw materials to make the "Yipin Pot". Shark fin is regarded as a precious cooking ingredient in all parts of the south, and the "Compendium of Materia Medica" records: "(Mackerel) has a mane on its back and wings under its abdomen, and the taste is fat, and the southerners cherish it." "After Ming Xizong and before the middle of the Qing Dynasty, no one dared to eat shark fin. This is because. Xizong started the year with the name of Apocalypse, and liked to eat shark fin, which is exactly in line with a poem by Li Bai in the Tang Dynasty.

Roughly driving the crowd. Collect troops and cast gold, and Hangu is open to the east.

Minggong will be Jiling, looking at Langya Terrace. 700,000 prisoners, from the Toli Yamakuma.

Shang Cai immortal medicine, dazed to make the heart sad. The crossbow shoots the sea fish, and the long whale is Cui Wei.

The forehead is like the five mountains, and the waves are spraying clouds and thunder. The beard covers the blue sky, why see Penglai.

Xu Shi carried Qin Nu, when will the boat return. But under the three springs, the golden coffin is buried with cold ashes.

Feng Fei 9,000 yuan, five chapters for Caizhen. The title book and the empty return, empty into Zhou and Qin.

Across the four seas, living without neighbors. My camp purple river car, thousands of years of dust.

The drug is secret Haiyue, and the lead is mined in Qingxibin. When he climbed the building mountain, he raised his hand to look at the fairy truth.

The feather driver disappeared and the shadow disappeared, and the drag racing car refused to turn back. I am still afraid that Dan is late, and I can't volunteer as much as I can.

In the mirror of the frost, the shame of the crane is the master. Where do peaches and plums bloom, this flower is not my spring.

Only the Qingdu realm should be long, and the Han people are close.

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At that time, the feng shui masters believed that the shark was the Buddhist protector god "Capricorn". Eating shark fin is the most unlucky thing, and Xi Zong started the year of the Apocalypse and liked shark fin, which means that the country is ruined, the wife is scattered, and bad luck is repeated. Therefore, after the fall of the Ming Dynasty until the middle of the Qing Dynasty, no one dared to eat shark fin, and shark fin was also excluded from the eight treasures.

Shark fin is made of shark fins by drying, and the dorsal fin is called spinal fin.

dorsal wings or splitting wings, wings with more flesh and less flesh; Those made of pectoral fins are called wing wings or upper green wings, with fewer wings and more flesh; those made of caudal fins are called tail fins, hook tips or tail hooks; The anal fin is called the purse wing, wing root. The caudal and anal fins have the most flesh and the fewest wings.

Freshwater fins are dried in the sun or impregnated with lime water; Brackish water fins are impregnated with salt water. Shark fins can also be classified according to whether they are morphologically complete or not. After the hair rises, it becomes the whole wing, which is called the row of wings, which is of the highest grade; After the hair rises, it spreads out into a single one is called scattered wings.

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There is no definite scientific evidence to prove that shark fin is effective for health. The deliciousness of shark fin soup mainly comes from its ingredients, not the shark fin itself.

"There has always been a lot of controversy about the value of shark fin, and Chinese medicine believes that shark fin still has some effects, for example, there is evidence that eating shark fin can prevent cancer, but in fact, eating it three or five times a year does not work." Deputy Director Liu Qingchun said.

The reason why shark fin and bear's paw, bird's nest and so on are known as delicacies of the mountains and seas is mainly caused by "rare things are expensive", from the perspective of cost performance, it is far from proportional and does not have so much value.

In terms of protein, the protein quality in shark fin is not as good as that of eggs and meat, and it contains incomplete protein; In terms of unsaturated fats, shark fins, like ordinary marine fish, do not have any special value.

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Shark fin eating is a cultural phenomenon unique to Asia. Because China is located in a temperate zone with cold winters, frequent droughts and floods, and inland areas are far away from the ocean, food preservation technology is very developed, and drying is one of the most important methods. The intricacies and specializations of shark fin preparation and cooking are almost untouchable to amateurs, which justifies the high price of shark fin soup. Now 100 million sharks are killed every year in the world, and sharks are reproducing slowly. If we continue to hunt large quantities, we will only make sharks extinct and destroy the marine ecological chain.