Figure 1：Braised Shark’s Fin in Rice Wine Sauce, Beijing
Braised Shark’s Fin in Rice Wine Sauce epitomizes shark’s fin cooking techniques of Tanjia Dishes.
Figure 2：Zhang Daqian, Once a Famous Painter in China
It is said that the famous painter Zhang Daqian often sent from Beijing to buy Tan’s braised shark’s fin back to Nanjing to enjoy, which shows it’s delicious.
Figure 3：the Precious Luzon Yellow Shark’s Fin of the Philippines
Figure 4：Braised Shark’s Fin in Rice Wine Sauce, Tanjia Dishes
This dish selects and uses the precious Luzon yellow shark’s fin of the Philippines, soaked in warm water, the whole fin cooked, put in golden-colored, mellow, sweet-scented thick soup, after 6-8 hours’s stewing, so that all the collagen in shark’s fin is integrated into the soup, so the soup is full-flavored, fin meat and fin needle are soft and tender, tastes salty sweet, very delicious.