Shark's fin is a dried product of shark's fin. The big skirt wing is taken from the whole fin of the big shark. The big skirt wings of Cantonese cuisine are divided into three measures, and the front fin on the back of the fish near the head is called the head circumference; The back fin near the tail is called two circles; Measure the tail fin at the end. Skirt wings are the best in shark fin. Among high-grade seafood, shark's fin is the latest.

; Yes, but it's vague. "The first emperor liked to use grilled clams, fried shrimp, frog legs and dried bamboo shoots. There are also sea cucumber, mullet, shark tendon, fat chicken and pig's trotters stewed, called' three things', which I always like to use. " The shark tendon mentioned here may be shark fin. There is a similar record in the library that "the lake shark is blue and has sand fins on its back." Soak off the skin, there is silk for enamel, as bright as silver. "Yuan Mei went public in the Qing Dynasty, and since then it has been worth a hundred times, enjoying a good reputation at home and abroad. Beard Jin, a native of Nanhai, recruited talents and scholars during Guangxu period of Qing Dynasty, and once wrote the cloud "Guangzhou dialect, which originated from delicious food. "The dishes are different from each other. The shark fin is dried and burned with silver 60, so don't say it's expensive. " And pay attention to the cloud "dry grilled shark's fin in every bowl of 60 yuan." Liansheng is a famous time-honored restaurant in Bian Wei Street, Ximen (Guangzhou). However, in recent days, the South Garden in Nanguan, the desert in Xiguan and the emerald in Hui 'ai Road are also bursting with popularity. "In the 1930s, Guangzhou Dasanyuan Restaurant was famous for its braised skirt wings, and the price reached 60 yuan. Wu Luan, the famous chef of this dish, is called "the king with wings".