Shark Fin Soup

Here is your delicious cuisine-list of Shark Fin Soup cuisine. Shark Fin Soup is well known as one of the “Big 4″ dishes in Chinese Cuisine. It is a very popular dish throughout Asia. Shark Fin Soup is originated from China. It is very famous and can be found at the Chinese style restaurant in China, Taiwan, Thailand, Malaysia, Vietnam, Hong Kong, Singapore, and other Asian countries.

However shark fin soup is delicious, it is not safe to consume by some group of consumer. Who are they?

Shark Fin Soup

Shark fin soup is made of shark fins obtained from any of a variety of shark species and sliced crab meat/chicken meat.
In traditional perception, Shark Fin Soup is a symbol of wealth in Chinese community. So, it is commonly used to show one’s monetary status in a banquet or function.
In restaurant, Shark fin soup is commonly served in two forms; there are individual bowl style and large bowl style.
For individual bowl style, shark fin soup is served in individual bowls with a bit of thick broth. This is purchased as dish by affluent individuals in a la carte menu.
For large bowl style, shark fin is mixed with strips of chicken meat or crab meat, and then served with a thick chicken or pork broth. Shark fin soup is put in a large family-style serving bowl and then distributed into individual bowls by waiter/waitress when the big bowl reaches the table. This style of serving is used in special occasion such as weddings, banquets or clinching a big business deal.

History of Shark Fin Soup Cuisine

Shark fin soup originated from south China in the Sung dynasty (AD 960). Shark fin soup became an established tradition in Ming dynasty (AD 1368) and since then the Chinese eat it during Chinese New Year celebrations, weddings, corporate functions, and other special occasions.
In current century, Shark Fin Soup is served as one of the necessary menu items in Chinese wedding banquet. In Chinese community’s perception, if shark fin soup not served at these important events, the host will look very cheap and is not giving respect to his guests. This is because shark fin soup as the sign of wealth and a demonstration of respect.

Safety Tip to Consume Shark Fin Soup

Because of healthy reason, pregnant women are recommending to avoid shark fin soup. It is because of the high levels of mercury in shark, which could harm the baby’s developing nervous system. On the other hand, men also must prevent consumed too much shark’s fin, because it is probably causing sterility because of heavily contaminated with mercury and other heavy metals.

Gui Lin Gao (Chinese Herbal Jelly)

Gui Lin Gao is a bowl of black jelly made of full medicinal herbs goodness. It actually tastes bitter. If you are not used to it, you can add honey to neutralise the taste of the bitter jelly.

 

The benefits of Gui Lin Gao include improving the metabolism rate, reducing human body heat, relieving cough. Consuming Gui Lin Gao can also help adjusting blood fats and blood sugar.

 

How to Make:-

Made some herbal jelly and it is a lot better than the already made one from the stores. What is herbal jelly and why is it good for you? Gui ling gao is translated as tortoise jelly. But not to worry as there is no turtle parts in the ingredients. Maybe back in the old days they do but not now as it is illegal to use turtle. The herbal jelly is made out of different herbs and flowers. It help nourish our yin and clear body heat while resolve blood toxin. Also specially effective on recovering skin disorder. The taste might be a little bit bitter but taste great with syrup. Eat this chilled and it's a great dessert. A healthy one at least. :) I'm eating at least one bowl a day since I really need to remove all the heat inside me...all those hot chillies, fried food, and sleepless nights.



Ingredients:

5 bags of gui ling gao powder
4 1/2 cups water
100 gm rock sugar
1 slab of candy sugar
3/4 cup water

Method:

1. Put 3 cups of water in a pot with the rock sugar. Boil until rock sugar dissolve.

2. While boiling sugar water, mix the 5 bags of jelly powder with 1 cup water. Mix well with a whisk.

3. After the sugar water is ready, slowly pour in the jelly powder mixture. Whisk at the same time when pouring in the sugar water. Risk the bowl with rest of the 1/2 cup of water and pour in the pot. Whisk fast to prevent lumps and for a smooth texture. The jelly thicken up really quick so prepare the molds a head of time.

4. Pour the thick jelly into the molds and let it cool and set. It will set once it cooled. Put all the jelly in the refrigerator.

5. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it dissovle and bubble up. It is have a consistency of the honey. Do not over boil as it may get too thick. If that's the case then add more water in and continue to bring to boil again only until it slightly thicken.

6. Pour some syrup over cold jelly and serve.

Optional: You can serve this with honey, condensed milk, or canned fruits.