According to an article from The New Yorker, San Franciso chef Corey Lee has created his version of “shark fin soup” that doesn’t use shark fins in the recipe. Lee worked with food scientists to develop an alternative method to create the “shark fin texture” The method involves using hydrocolloids in the broth to achieve the desired texture which Lee described as being “gelatinous and brittle” at the same time.
Lee’s version of the soup, which is served at his Benu restaurant, received approval from renown chef Cecelia Chiang. The New Yorker reports that Chiang, who is credited with bringing Northern Chinese cooking to America, had no idea that the soup was not made with shark fins.
You can check out the full story at The New Yorker’s Culture Desk.