Wikipedia:Articles for deletion/Sharkfin and prawn dumpling in superior soup


 * The following discussion is an archived debate of the proposed deletion of the article below. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review).  No further edits should be made to this page.

The result was keep based on 's very thorough source analysis. –&#8239;Joe (talk) 23:13, 25 June 2018 (UTC)

Sharkfin and prawn dumpling in superior soup

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Article on non-notable dumpling dish, there are hundred types of dim sum dumpling fillings and this is not a specialty of a region nor a famous dish of any restaurant. Content appears to be taken out of a cook book Sgnpkd (talk) 05:45, 18 June 2018 (UTC)
 * Note: This discussion has been included in the list of Food and drink-related deletion discussions.  MT Train Talk 06:42, 18 June 2018 (UTC)
 * Note: This discussion has been included in the list of Hong Kong-related deletion discussions.  MT Train Talk 06:42, 18 June 2018 (UTC)

Keep and rename to shark fin dumpling (魚翅餃). An alternative name is shark's fin dumpling, but I recommend shark fin dumpling to match the title of shark fin soup. The Chinese Wikipedia has an article about the shark fin dumpling at zh:魚翅餃. This paragraph from Sharkfin and prawn dumpling in superior soup convinced me that this article is about shark fin dumpling: "In the past, shark's fin and prawn dumpling has traditionally been a luxury dim sum, with only a select number of dim sum establishments offering the dish. These restaurants used expensive materials to make the filling like plenty of shark’s fin, chicken shreds, Shiitake mushrooms, prawn, pork, etc. The cooking method, time-consuming in nature, requires the soup to be filled into the dumpling then steamed in a bamboo steamer. As there is only one formal cooking method, fewer chiefs know how to make the dish in accordance with the traditional approach." The shark fin dumpling is a notable dim sum dish. Highlights from English-language sources Los Angeles magazine calls the shark fin dumpling a "high-end dim sum relic". The American Institute of Wine & Food says the shark fin dumpling "is offered in the better dim sum houses". Gourmet says the shark fin dumpling is a "large dumpling, which resembles a closed flower, opens up with a touch of a fork, spilling a fragrantly gingery ground pork, shrimp, and shark's fin mixture into the bland chicken broth". Chronicle Books says "These dumplings are shaped with a ridge on top that looks like a shark's fin, but do not actually contain shark meat." Sources Here are the sources I found about the subject:  This is a restaurant review. The article notes: "This Deluxe Soup Dumpling ($3.98) at China Red is sometimes known as “Shark Fin & Prawn Dumpling in Superior Soup” at restaurants in China where shark fin is legal. If you haven’t been living under a foodie rock for the past couple of years, you’ll know that shark fin is illegal to sell in California. So, some Chinese seafood houses like China Red have reinvented this high-end dim sum relic to conform to current legal standards and tastes. Thus, the deluxe soup dumpling was created."  This is a restaurant review. The article notes: "Then we tried Shark's Fin Dumpling in Superior Soup. The dumpling is about twice the size of a normal dumpling and has shark's fin, tenggiri, prawns, mushrooms and scallop as part of its ingredients. This is then dipped into their superior soup. It's a bit savoury and has bits of mushroom and shark's fin. Delicious fellas. They managed to get the dumpling ingredient to compliment the soup perfectly. Something I'd recommend." Here is more information about FriedChillies.com: "6. Honey Ahmad: Foodie (Malaysia) Malaysia might be filled with food fanatics, but the co-founder of food website friedchillies.com is even more 'makan' ('eat') obsessed than most. With Adly Rizal, her lively site champions Malaysian food with blogs, Twitter posts, TV episodes, recipes and reviews of restaurants around the country, from hawker stalls to haute cuisine. With more than 1.5 million hits a month, the highly interactive site is on its way to achieving its mission -- getting Malaysian food worldwide recognition."  This is a restaurant review. The article notes: "Both the quality and variety of dim sum are impressive. Try the shark's fin dumpling, a whole shrimp wrapped in an almost transparent dough, crimped at the top to suggest the triangular shape of a shark's fin."  The article notes: "還有魚翅餃裡頭也沒放過魚翅，其實是餃子的皺褶就像鯊魚背鰭，才會被稱做魚翅餃，但依照食品衛生法，業者不應該讓消費者產生誤解，不然可能會吃上4到20萬元的罰單."  The book notes: "魚翅餃 [yü chee gow] 'Shark Fin' Dumpling wrapping: plain flour and egg dough filling: pork, dried shrimp, bamboo shoots, Chinese dried mushrooms  These dumplings are shaped with a ridge on top that looks like a shark's fin, but do not actually contain shark meat." <li> The book notes: "Shark's fin may also be stuffed into a duck and steamed or scrambled in eggs; and beautifully pleated shark's-fin dumpling is offered in the better dim sum houses."</li> <li> The article notes: "Look for the cart carrying shark's fin dumpling in soup. This large dumpling, which resembles a closed flower, opens up with a touch of a fork, spilling a fragrantly gingery ground pork, shrimp, and shark's fin mixture into the bland chicken broth."</li> <li> The book notes: "魚翅餃 早期茶樓為了迎合富貴人士而推出的奢華點心，蝦肉和豬肉的混和外還加了點魚翅. 不過現在一經多用粉絲代替，不放真正的魚翅了."</li> <li> The book has a section about 魚翅餃 on page 61. </li> <li> The book has a section about 魚翅餃 on page 274. </li> </ol>Cunard (talk) 08:23, 18 June 2018 (UTC)</li></ul>
 * A Google on "魚翅餃" seems to provide an entirely different type of jiao. Sgnpkd (talk) 09:08, 18 June 2018 (UTC)
 * I've posted a link to this discussion at Wikipedia talk:WikiProject Hong Kong to ask about whether and how this Wikipedia article is related to shark fin dumpling (魚翅餃). Cunard (talk) 08:18, 19 June 2018 (UTC)


 * The above discussion is preserved as an archive of the debate. <b style="color:red">Please do not modify it.</b> Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.