Braised Shark’s Fin in Rice Wine Sauce—Official Cate—Beijing

Braised Shark's Fin in Rice Wine Sauce,

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. 

Zhang Daqian, a famous painter

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.

the precious Luzon yellow shark's fin of the Philippines

Figure 3:the Precious Luzon Yellow Shark’s Fin of the Philippines

Braised Shark's Fin in Rice Wine Sauce,  Tanjia Dishes

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.

2 Comments


  1. An interesting discussion. I believe that you need to write extra on this matter. Cheers

    Reply

  2. A super beautiful website!I have to admit that my mental state is a bit of a problem, but the website is a great help to me.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *