In Chinese wedding banquet, guests can enjoy 8 to 10 expensive dishes. It would definitely include a shark fin soup. Not only does this soup take a long time to cook, but also is shark fin tremendously expensive. That’s why this soup won’t be on a family’s daily menu.
Yet many Chinese like this soup very much.
According to Wikipedia in Chinese, many hawkers started selling this soup on street many years ago. Initially they sold genuine shark fin soup in early days as they could buy broken parts of shark fins from restaurants. Then they cooked shark fins with dried black fungus, egg and water chestnut flour. It’s widely accepted by Hong Kong people. The soup was sold in little bowls.
So it’s called 碗仔翅 in Chinese Cantonese (literally translated into English that is “Shark Fin Soup in Little Bowls”).
Nowadays, the hawkers use cellophane noodles instead of genuine shark fin simply because no restaurants would do so anymore as the price of shark fins has been growing up.
Thus, Imitation Shark Fin Soup has come into place. People still love this imitated version, as it tastes delicious, not expensive and easy to prepare.
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