Page:The Chinese cook book.djvu/127

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This dish has an interesting history. A ruler of China found a large shark in the South Sea. It was killed. Later, in deciding how best to use each part of the animal, a cook by the name of Lang Pow invented this dish. He discovered how delicious and tasty it was. This was in the year 50

Shark fins are prepared as follows:

The fins and tails are steeped in boiling water for ½ hour. The skin is then scraped off with a knife; and the fins and tails are boiled for an hour or until they fall to pieces. Every piece of meat, skin, and bone is then removed. Only what is left, a fin soft yellow in color, is kept. This is dried and sold from two to three dollars a pound as shark fins.

(a) Buy 2 pounds of dry shark fins from a Chinese grocery store. Soak in cold water for 3 hours.

(b) Boil the fins with a few pieces of dry