1. Foie gras

Foie gras is the liver of duck goose. Foie gras is a traditional French dish. It is called "Foie Gras" in French. Among them, "Gras" means "fat, grease" in French, and "Foie Gras" literally translates into Chinese as "fat liver".

Duck liver accounts for the majority of the foie gras produced in France today. This food has the reputation of "the king of green food in the world".

2. Truffles

Truffles have a special smell. Among the many types, black truffles from France (Tuber melanosporum? Vitt.) and white truffles from Italy (Tuber magnatum? Pico) ) has the highest rating.

White truffles are generally eaten raw, grated and sprinkled on pasta or omelettes. It can be cut into thin slices and added to the meat for roasting, or used to roast foie gras. Truffles have extremely strict requirements on the growing environment and cannot be cultivated artificially. The yield is rare, which makes them rare and expensive.

Europeans rank truffles, caviar and foie gras among the "three most treasured delicacies in the world".

3. Caviar

Caviar, also known as caviar, is a pickled product of sturgeon roe, salmon roe, etc. It is generally believed that the caviar produced in the Caspian Sea bordering Iran and Russia is of the best quality, with a fishy and salty taste and a dark and bright color.

The value is equal to the truffle in the plant world. It is expensive and has been a "luxury product" on the Western table for a long time.