Now I personally think, this is the soup of the Gods (for me anyway). I had this as one of many starters in a banquet where we celebrated the birth of my nephew
Shark Fin Soup.
Something that holds dear to my heart. An absolute treat. I know it's quite cruel on the sharks (but I guess you can call it "payback" for them eating our poor surfers
). It's an ancient delicacy, probably been around for over 100 years. There are a wide range of different recipes to this soup, but I love the thickened one with lots of shark (sometimes some crab as well), and some vermicelli noodles though it. Hell of an expensive dish, but it's worth a go -- just not too often.
For each bowl, I think it's best served by drizzling a bit of red-wine (or balsamic) vinegar (usually the Chinese Red Vinegar is used, but any "red coloured" vinegar is fine IMO) and a generous sprinkling of white pepper -- it's amazing how the flavours unify together with this combination. Otherwise, I also find it works well with Tabasco as well (if you want that bit of extra kick to it).