In the eyes of Michelin chefs, they think that Bai Zi, a Japanese puffer fish, is a very rare and top-class food. In fact, these puffer fish are just seasonal fish, and the number is relatively small. For Japanese people, they eat puffer fish, which is also the best use of everything, and will make every inch of their bodies into food.

There is also a favorite of Michelin chefs, and it is a condiment, that is, Tahiti vanilla is special for Michelin chefs, and it is very precious, and the price is also very expensive. For the picking of this kind of Tahiti vanilla, the requirements are extremely high, and it must wait until the vanilla turns black on the branches.

The third kind of food is quite special, that is, the curly pig in Lincolnshire. The meat quality is very delicious. Because people killed a lot, the authentic British curly pig was arrested and killed in the 1971s. Some curly pigs that can be preserved now are also matched with other different pig lineages. Although they are not pure enough in pedigree, they taste authentic and are better than ordinary pork.

The last one is the Chilean wrist sea squirt, which looks like a stone from the ingredients, but after cutting it, it will be found that there is red blood in it, which is really terrible, but the cooked food is particularly delicious, and such food is usually grown on rocks, so most people can't find it. Only Michelin chefs can find it. Because they often eat these things, they will feel very precious because they get them.

The above ingredients are very desirable for chefs like Michelin, perhaps because they often choose such ingredients, so they know it very well. If we ordinary people see such food, we don't feel that they can be used as ingredients at all, especially the last ingredient, like stones, will not be paid attention to at all.