Tooth-picking wings are produced in Japan, Southeast Asia, Brazil and other places. Although the tooth-picking wing needle is not thick, it is better than the soft and sweet wing needle, with thin skin, thick flesh, smooth wing skin, sticky mouth and strong fragrance, and is generally used to disperse wings.

Shark wings are usually referred to as "shark fins" in folk. As one of the traditional precious foods in China, it first appeared in Hui nationality in Song Yao, and it is one of the delicacies. Shark's fin is also called shark's fin, shark's fin, shark's fin and golden thread dish. Specifically, it refers to the filamentous cartilage in shark fin, which is made by drying shark fin in the chest, abdomen and tail.

The reason why shark's fin can be eaten is that shark's fin contains a vermicelli-like tendon, which contains about 80% minerals such as protein, fat and sugar, but it is difficult to absorb, so eating an egg absorbs more nutrients than shark's fin.

Extended data:

The origin of shark fin is very wide, but it can be simply divided into two categories: wing spread and wing spread.

Wing arrangement: also known as abalone wing, skirt wing or group wing, such as Wuyang slice, green slice and tooth-picking wing. And some conformal methods are adopted during expansion, so that the wing needles are connected together through soft periosteum. Well-made ribs are fan-shaped and comb-shaped, with complete shape and elegant appearance.

The scattered wings are made of thin and small shark fins, and the roots of the fin needles are separated into vermicelli shapes. The fin needle in the wing row is generally thicker and the periosteum is thicker.