1. Goose liver

Goose liver is the liver of ducks, which is a traditional French dish called "Foie Gras". Among them, "Gras" means "fat, grease" in French, and "Foie Gras" means "fatty liver" when translated into Chinese.

nowadays, duck liver accounts for most of the foie gras produced in France. This kind of food has the reputation of "the king of green food in the world".

2. Truffles

Truffles have a special edible smell. Among many kinds, French-made black truffles (Tuber melanosporum? Vitt.) and Italian white truffle (Tuber magnatum? Pico) has the highest evaluation.

white truffles are usually eaten raw, ground and sprinkled on pasta or fried eggs. It can be sliced and roasted with meat, or used to roast foie gras. Truffle is extremely demanding on the growth environment, and it can't be cultivated artificially, and its output is scarce, which leads to its rarity and high cost.

Europeans rank truffles with caviar and foie gras as "the world's three greatest delicacies".

3. Caviar

Caviar, also known as roe sauce, pickled products such as sturgeon eggs and salmon eggs. It is generally believed that caviar produced in the Caspian Sea bordering Iran and Russia is of good quality, fishy and salty in taste and dark in color.

truffles in the plant kingdom are expensive and have long been "luxury goods" on western dining tables.