Shark Fin (Yu Chi)
Turn soup into gold! The Absolute King of the Four Great Seafoods of China
Description
Premium dry good made from dried shark fins (cartilage fibers). Called 'Yu Chi' in Chinese. Shark fin itself is tasteless, but braising it long-term in premium broth (Shang Tang) makes its gelatinous fibers absorb umami to the limit, transforming into an ultimate, golden-shining feast.
Classification: Premium Ingredient, Ingredient, Dry Goods, Shark Fin, Yu Chi, Banquet Dish, For Soup, Golden
Shops selling Shark Fin (Yu Chi)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Shark fin(Dried)
Instructions
- [Typical Uses]
- [Hong Shao Yu Chi (Braised Whole Shark Fin)]: Braise whole without losing its shape in a rich soy-based soup extracted from chicken and Jinhua ham until meltingly soft.
- [Yu Chi Geng (Shark Fin Soup)]: Make a thickened soup with shredded shark fin (San Chi) and crab meat.
Learn more Substitutes, pairings, tips
Key spices
Tasteless. A three-stage premium texture of 'bouncy、snapping、melting' having absorbed soup to the limit
Substitutes at Japanese supermarkets
(Irreplaceable. Fake the look with cheap 'artificial shark fin' made of vermicelli and gelatin)
Pairing
Premium Broth (Shang Tang) / Jinhua Ham / Red Vinegar
Trivia
Value varies by part: whole dorsal/tail fins (Bao Chi) are the most expensive, while shredded ones (San Chi) are relatively cheap. When eating shark fin, adding a few drops of 'Red Vinegar' (Hong Cu) midway tightens the flavor, making it even more delicious.
Eating tips & etiquette
The head of the 'Four Great Chinese Seafoods' (Abalone, Sea Cucumber, Shark Fin, Fish Maw). Hard as stone when dry, requiring a craftsman's technique called 'Fa Pao' (expanding): boiling repeatedly with ginger and scallion to extract odors.
Allergen
None