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回复 17# 行走天下
Historical backgroundShark fin soup dates back to Ming Dynasty China[3] and is considered by Chinese as one of the eight treasured foods from the sea.[4] The popularity of shark fin soup rose in the late 18th and early 19th centuries as standards of living began to improve.[1] The delicacy was coveted by emperors because it was rare, delicious, and required elaborate preparation.[5][6] Holding both culinary and symbolic significance, the dish is popular at important occasions such as weddings, banquets, and important business deals.[5][7][8] It symbolizes wealth, power, prestige and honor.[7][8] This staple of gourmet Chinese cuisine is a show of respect, honor, and appreciation to the guests.[5][9]
[edit] PreparationGenuine shark fin soup or stew is made with shark fins obtained from any of a variety of shark species. Raw shark fins are processed by first removing the skin and denticles, then trimming them to shape and bleaching to a more desirable colour.[10]
Shark fins are the cartilaginous dorsal, pectoral and caudal fins of a shark.
Sharks' fins are sold in many forms: dried, cooked, wet and frozen. Canned ready-to-eat shark fin soup is also available in Asian markets.[10]
There are two types of the dried form, cooked/skinned (shredded) and raw/unskinned which requires more preparation.[11] Both need to be softened before they can be used to prepare soup.
[edit] TasteIn shark fin soup, the fins themselves are virtually tasteless. The taste comes from the soup, while the fins are valued for their texture. Keith Bradsher of The New York Times describes it as a "chewy, sinewy, stringy" texture.[1] Krista Mahr of TIME called it "somewhere between chewy and crunchy."[12] Dave Lieberman of OC Weekly wrote that it is a "snappy, gelatinous texture." Most westerners' reaction to eating shark fin soup for the first time is that it has almost no taste. However, texture is prized as much as taste in Asian cuisine.[13]
[edit] Health impact
Shark fins and other shark parts for sale in a Chinese pharmacy in Yokohama, JapanChinese culture has lauded shark fins alleged properties to boost sexual potency, enhance skin quality, increase one's qi or energy, prevent heart disease, and lower cholesterol.[9]
It is documented in old Chinese medical books that shark fins helps in areas of rejuvenation, appetite enhancement, blood nourishment and is beneficial to vital energy, kidneys, lungs, bones and many other parts of the body.[10]
Vitamin content of typical shark fin soup is much less than that of typical vegetable soup, containing almost no vitamin A. However, it contains slightly more iron, zinc, riboflavin, and phosphorus than normal vegetable soup.[14][15]
There are claims that shark fins prevent cancer;[16][17] however, there is no scientific evidence, and one study found shark cartilage to be of no value in cancer treatment.[18]
WildAid, a wildlife non-governmental organization, warned that eating too much shark fin can cause sterility in men.[19] It is known that larger fish like shark, tuna and swordfish contains high level of methylmercury,[20] but as the soup is not a staple food and only served on important occasions, the health risk to adults is likely negligible.[original research?] However, for soon-to-be pregnant, pregnant women, nursing mothers and young children, FDA/EPA have advised them to avoid consumption of fish high in mercury.[21][22] |
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楼主: 小马识途
狗仔卡
发表于 2012-6-20 14:39:06
显身卡
