Crab roe and fresh fish skin

Crab roe with fresh fish skin, 蟹粉鲜鱼皮 , Xie Fen Xian Yu Pi [Photo/js.ifeng.com]

Crab roe with fresh fish skin is cooked with fresh shark skin and crab roe. As fresh fish skin abounds in water, its glial protein is not denatured, so cooked fish skin is crystal-clear and full of elasticity. The dish has the original flavor of sea food, with an extremely delicious and soft taste. With its crab roe and flowering cabbage, the dish is delightful in color and especially tasty in flavor. In Nantong, crab roe and fresh fish skin is usually used as the starter dish for banquets.

Master chef Shen Wenhua is an expert of this dish. According to him, it can only be eaten in Nantong since fresh sharks are hard to get in other regions and it is hard to cook without the local knowledge required to reduce amine, which may give fresh shark dishes an acrid and spicy flavor, making them hard to eat. Nantong is thus the only place in China that can cook shark skin, lip and fin, and produce this notable dish.