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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Sharkfin and prawn dumpling in superior soup ： ウィキペディア英語版 Sharkfin and prawn dumpling in superior soup Sharkfin and prawn dumpling in superior soup is a dim sum dish in Hong Kong. ==History== Dumpling in Superior Soup originated from Ming dynasty in Yangzhou. In that time, people would like to use pigskin as an ingredient of brewis. As pigskin is composed of collagen which is a main component of connective tissue, brewis would be solidified after it was dissolved, forming a gel-like structure. It would then be integrated into bread for consumption. According to the Qing dynasty cookbook Suiyuan shidan this is the ancestral form of dumpling in superior soup.〔''顛不棱即肉餃也，糊面推開，裹肉為餡蒸之。其討好處全在作餡得法，不過肉嫩去筋作料而已。餘到廣東，吃官鎮台顛不棱，甚佳，中用肉皮煨膏為餡，故覺軟美。'', "what Dumpling in Soup is and how it is produced" - .〕 The use of sharkfin as an ingredient of dumplings appeared until the 1980s, when the economy of Hong Kong was growing rapidly. Part of the Chinese restaurants would like to produce something luxury so as to emphasize the class difference or attract consumers. As time went on, actual shark fin was sometimes replaced by thin bean noodle. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sharkfin and prawn dumpling in superior soup」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.