Chinese Cook Book

SharkFins

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YUE CHE

This dish has an interesting history. A

rulerofChinafoundalargesharkintheSouth
Sea. Itwas killed. Later, indecidinghow
best touseeachpartoftheanimal,acookby
the name of Lang Pow invented this dish.
He discoveredhowdeliciousandtastyitwas.
Thiswasinthe year 50 B.C.
Sharkfinsarepreparedasfollows:
The fins and tails are steeped in boiling
waterforI/2hour. Theskinis thenscraped
off with a knife; and the fins and tails are
boiledforanhouroruntiltheyfalltopieces.
Every piece ofmeat, skin, and bone is then
removed. Onlywhatisleft,afinsoftyellow
in color,iskept. Thisisdried andsoldfrom
twotothree dollarsapound assharkfins.
{a) Buy^2 pounds ofdryshark fins from
a Chinesegrocerystore. Soakin coldwater
for^3 hours.
(b) Boil thefins with a fewpiecesof dry