In the eyes of chef Huang Te-hsing of Taipei's Kang-Hsi Garden restaurant, there is a great art to the way the dark and bloody shark fins are processed after they leave the floor of the quayside fishmarket.
港口漁市地板上深色帶血的鯊魚鰭，在台北康熙苑餐廳師傅黃德興眼中，處理起來就有著一門大學問。