Sources reported that fish maw existed in the Chinese dishes since 206 BCE (Han Dynasty). Chefs prepared fish maw dishes for the emperors in grand banquets at celebrations for the family and when important dignitaries came to visit.
Today, fish maw dishes are in China’s state dinners for visiting leaders. This classic dish was grandly presented to the state dinner 2014 CICA Shanghai Summit. (Conference on Interaction and Confidence-Building Measures in Asia)
Fish maw dishes have become ever popular on Chinese dinning tables. This is even more evident while in special occasions, as at celebration for birthdays, weddings, Chinese New Year, and the list goes on.