The so-called caviar of women is actually sturgeon eggs. The raw materials are taken from female sturgeons in the Caspi Sea and Black Sea waters, especially white sturgeons, and are pickled to make them so European. Delicacies on the table.

The unique nobility makes it a precious stone that can only be bought with the "king's ransom". It has also become a symbol of nobility in the works of Tolstoy, Balzac and Turgenev. Hua Yan’s darling.

Caviar was first favored by Persian nobles, and later spread to Greek banquets. It is widely known that the Russian tsar had a special liking for it.

When you take a spoonful of it and crush it with the tip of your tongue and palate, a plump and chilled fish roe is crushed, and the juice that bursts out from it can only be described as "fresh". It is by no means a feeling of fullness in the belly, but a blend of plump juices and taste buds. If it is mixed with complicated and heavy ingredients, it will hinder such a precious delicacy.

The gold and silver spoons that seem to match the identity of caviar cannot be used to eat caviar, because the metallic smell will seriously destroy its natural aroma. It is usually served on a crystal plate with shells. The spoons made of , ivory, pearl or wood are not deliberately artificial, but are afraid of changing the taste.

In the past, caviar was always paired with champagne and vodka for European banquets, but now more and more Asian diners have made their way onto the dining tables. Japan uses mirin, bonito umami soy sauce, yuzu and The seven-flavor chili powder is mixed with sake, and in China, it is added to yellow croaker and anchovies and served with white wine. It can be said to be the most delicious.