In this photo taken Thursday, Aug. 12, 2010, Joe Chan, chief chef of Sun Tung Lok Chinese Cuisine, removes cooked shark fin from an oven inside the kitchen of the restaurant, in Hong Kong. For centuries, shark fin - usually served as soup - has been a coveted delicacy in Chinese cooking, extolled for its supposed ability to boost sexual potency, enhance skin quality, increase one's energy (or "qi"), prevent heart diseases and lower cholesterol. However a growing grass-roots movement aims to remove the staple of gourmet Chinese cuisine from restaurant menus in this global hub of shark fin consumption. AP Photo logo AP Photo 18 months ago

In this photo taken Thursday, Aug. 12, 2010, Joe Chan, chief chef of Sun Tung Lok Chinese Cuisine, removes cooked shark fin from an oven inside the kitchen of the restaurant, in Hong Kong. For centuries, shark fin - usually served as soup - has been a coveted delicacy in Chinese cooking, extolled for its supposed ability to boost sexual potency, enhance skin quality, increase one's energy (or "qi"), prevent heart diseases and lower cholesterol. However a growing grass-roots movement aims to remove the staple of gourmet Chinese cuisine from restaurant menus in this global hub of shark fin consumption.