In the Soup
Author: Song Shengxia
Source: Global Times
July 1, 2012
"Wu Qicheng, executive chef of Kara Kitchen, a Cantonese food restaurant in Beijing, announced Friday that he would stop cooking shark fin dishes as he was determined to make all his dishes environmentally friendly.
Wu learned shark fin cooking from his father, a renowned "shark fin king" in Guangdong in the 1930s. As the only successor to his father's expertise, he said he would no longer pass on this skill to anyone and would persuade other chefs to give up the dish.
Traders are also less enthusiastic at Yide Road in Guangzhou, capital of South China's Guangdong Province, which is home to the largest dried sea food wholesale market in Southeast Asia, with more than 1,000 stalls."
To read the full text of the article, click here.