The three top delicacies in the world are foie gras, truffles and roe sauce.

foie gras is a famous French food. After about 14 weeks, the naturally growing geese were forced to feed, and the feeding period was 2 to 4 weeks, 2 to 3 times a day. The specially prepared millet slurry was directly poured into their esophagus with a tube, so that a large amount of excess fat accumulated in their liver and a fat liver grew. A complete foie gras weighs about 711 to 811 grams and is preserved in a frozen way. The traditional method of making French foie gras is as follows: remove the skin film on the surface of foie gras (about 811g), cut open the foie gras and take out the blood vessels, sprinkle with salt (12g), pepper (appropriate amount), sugar (4g) and nutmeg powder (appropriate amount), then pour brandy (one tablespoon) for about half an hour, pickle for 2 hours, and then put in a baking tray. After about 1 hours, take it out, lick an empty baking tray on it, put a heavy object on it, flatten the foie gras from top to bottom, cool it, put it in the refrigerator, and slice it when eating.

Truffles are natural mushrooms that grow under oak trees. They look a bit like oval ginger, small as glass beads and big as fists. The requirements for the growth environment are strict, and it is difficult to grow if the soil pH value is wrong, so the yield is very small and the price is expensive. At present, there are about 31 kinds of truffles, mainly produced in Spain, China, Italy and Provence in the south of France. The best truffles are white truffles in Alba, Italy, and black truffles in Perrigo, Provence, France, but the black truffles produced in Spain are also called Perrigo black truffles. Truffles generally grow 31 cm to one meter underground, and it is impossible to tell whether there are truffles growing from the surface. Truffle hunters generally take sows who are naturally obsessed with truffles to the oak forest to look for them, but sows love truffles so much that they often eat them in one bite after finding them. In order to avoid losses, many truffle hunters train dogs to collect truffles.

The reason why roe sauce is valuable lies in the skilled skills and knowledge needed for making and processing. 12 procedures must be completed within 1.5 minutes to make roe sauce, otherwise the quality and flavor of roe sauce will be affected. You can't kill the sturgeon after catching it, otherwise it will affect the freshness of the fish eggs. After the fish eggs are taken out, they are quickly screened, cleaned and drained. In the shortest time, depending on the sense of smell, taste and touch of the "technical master", according to the size, color, softness, fragrance and taste of the fish eggs, how much salt to add is decided to marinate the fish eggs and turn them into fish paste. After adding salt, lift the screen by hand and shake it to make the water disappear, and then bottle it. After bottling, the roe sauce will be sent to a few well-respected firms in the world in the freezer. According to the international trading practice, roe sauces are usually packed in cans with a total weight of 1.8 kg, and the types and grades are distinguished by colors. Blue stands for Beluga, yellow stands for Ossietra, and red stands for Sevruga. The best of Beluga roe sauce is Almas (meaning diamond in Russian), which is made of white Beluga roe over 111 years old and packed in a 24K pure gold jar. It is the most precious roe sauce in the world.