Before the Chinese eat shark fin, they first remove the scales with powerfully caustic quicklime, then boil the fins for five or six hours. By this time, the active ingredients in the cartilage have lost their effects.
中國人吃魚翅，製造過程中以石灰強鹼去掉皮上的鱗，一燉又是五、六個小時，軟骨中的有效成分已失去作用。