Dried Shark Lip/Skin (Yu Chun)
フカヒレに次ぐコラーゲンの塊！トロトロに溶けるサメの唇
Description
A premium dry good made by cutting and drying the lips or skin of sharks (or large rays/around ray fins). Often refers not just to actual 'lips', but gelatin-rich fin bases and skin in general. Lacks shark fin fibers, but being a block of collagen, braising in premium broth turns it so syrupy it glues your lips together.
Classification: Premium Ingredient, Ingredient, Dry Goods, Yu Chun, Shark Lip, Collagen, For Braising, Banquet Dish, Gelatin
Shops selling Dried Shark Lip/Skin (Yu Chun)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Shark lips or skin(Dried)
Instructions
- [Typical Uses]
- [Hong Shao Yu Chun (Soy-Braised Shark Lip)]: Braise Yu Chun, perfectly rehydrated over days with water and boiling water, in rich broth extracted from old chicken/Jinhua ham and oyster sauce until just before it loses shape. A banquet main dish rivaling braised whole shark fin.
- Fo Tiao Qiang ingredient.
Learn more Substitutes, pairings, tips
Key spices
Tasteless. The ultimate 'bouncy、sticky' jelly texture having absorbed all the soup
Substitutes at Japanese supermarkets
Substitute gelatinous feel by braising beef Achilles tendon (beef tendon) or pork skin
Pairing
Oyster Sauce / Premium Broth (Shang Tang) / Dried Shiitake
Trivia
Looks like hard plastic when dry. Because rehydrating is extremely difficult, using 'frozen pre-rehydrated Yu Chun' has become common even in restaurant kitchens today.
Eating tips & etiquette
While Shark Fin (Yu Chi) is for enjoying 'crisp, snapping fiber textures', Yu Chun is for enjoying 'pure collagen melting textures'. Slightly cheaper than shark fin, but many gastronomes say 'I prefer Yu Chun's texture over shark fin'.
Allergen
None