The Tokyo fish market, the largest of its kind in the world, is our only source. The fins are dried either under the sun or in our factory. After one week each piece is carefully cleaned to remove the sand on the skin. Then they are boiled gently to facilitate the removal of the bone. The price fluctuates according to the length of the fin.
Large ones are more expensive but there is no difference in the taste compared with small ones.
In Hong Kong, customers seem to be less particular about size or color than their Taiwanese counterparts. If the piece is darker it is because it has been impregnated by blood when the shark was caught. The broth takes eight hours to produce and is made of chicken, Chinese ham, and pork loin. The result is a very rich and flavored soup. The dish is properly served steaming hot.