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Eating is a big deal [The end/page 2]

 

Writing by  Siamese CAT

Translate to English by Hui-Ha

 

Continued from Page 1

There are many species of sharks:

the Great White shark, black shark, and blue sharks.

 And the one that commonly take to make shark fin is blue shark.

 It is said that the shark’s fin must have yellow luster,

 big muscle lines, tongue-soft thick and a mild fragrance.

The qualitative shark’s fin must come from deep sea around Australia,

New Zealand, Canada, or America

 which would be more expensive than the ones from Asia

such as Vietnam, Laos, and Myanmar

 which are still considered not reaching the standard quality.

 And the price is also cheaper.

The popular menu on Chinese dishes,

Thai known well are shark’s fin in thick water and red water,

which is usually served with crab meat, white bean sprouts,

 mushrooms, coriander, mustard, Worcestershire sauce,

fried sea asparagus, Chinese mushroom, etc. as side dish.

Finishing main dish, Chinese style desserts such as bird’s nest soup,

snowy taro, wrapped sesame-ball in ginger tea (bua loy nam khing) etc. often followed.

 Chinese style beverages are such as Chinese tea or chrysanthemum tea.

Around China town in Bangkok,

 only during night time, shark’s fin restaurant

 by the corner of the brick will open in bright light,

setting desk jutting out on the footpath realm,

welcoming groups of shark fin fans who flock to fill their stomach merrily.

His Majesty the King of Thailand favor of shark fin as well.

So, it could be claimed that shark’s fin is another popular Chinese menu in Thailand.

Comparable to the strong relationship between Thailand and China

 which is recently signed the contact that let the little panda, Lin Ping,

to live further in Thailand for another two years. 

And this is the first time China is willing

to sign on with the country nursing panda

 as appearing in the news not too long ago.

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Content  CopyRights @ 2011 by GoodSiam.com
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Illustration from gotoknow.org

 

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