Shark's fin itself has texture but no flavor; the fine taste is captured in the broth of the soup. For this reason, the Cantonese, who are adept at brewing stews, cook it the best. More than a few culinary epicures fly to Hong Kong especially to eat shark's fin.
魚翅本身只有口感沒有味道，好味道在湯汁裡，因此擅長熬湯的廣東人燒得最好，不少美食家就特別飛到香港去吃魚翅。