Every country has a different food culture, which is also the result of a long time for each nation and has its own uniqueness. Every country has its representative food, for example, French people like to eat fatty foie gras, while Japanese beef and beef are well-known all over the world, but when it comes to the top ingredients in China, it's hard to tell. China has a long history of thousands of years, and there are eight major cuisines. It is precisely because China has so many delicious foods that it is known as a gourmet country. It is precisely because there are so many delicious foods in China that it is impossible to find a representative ingredient. So the following small series uses the price as the evaluation standard to talk about the top ingredients in China. Butter Crab

With the popularity of China on the Tip of the Tongue, many viewers have seen this magical ingredient, that is, butter crab. Ordinary crabs only have crab paste or crab yellow, while yellow grease can be seen in the crab cover and claw joints of butter crabs, and the cream oil is all over the body, which is also caused by nature. Butter crabs are all developed from female cream crabs. During the hot summer spawning season, the cream in crabs is decomposed into golden yellow oil by direct sunlight, and then penetrates into all parts of the body, so it is yellow all over the body, hence the name? Butter crab? . This top-class ingredient was discovered by Hong Kong gourmets, and it is highly sought after. In restaurants in Hong Kong, butter crabs are priced in grams, and the price per 5 grams is as high as several hundred Hong Kong dollars. An ordinary butter crab costs thousands of dollars, while the top-class butter crab is even more precious, and the price is much higher. ? Yangtze river swordfish

China people like to eat precious ingredients very much, and once ordinary food is scarce, its price will soar, including Yangtze river swordfish. This kind of fish was once widely distributed in the Yangtze River valley, which was affordable to normal working class in the last century, but it has become a sky-high food in recent years. Because of the scarcity, the annual output of Yangtze river swordfish has only been dozens of tons since 23, and the Yangtze river swordfish in Shanghai, Jiangsu and Anhui are listed in the national protection scope. In the past few years, the price of a catty of Yangtze river swordfish reached 7 yuan, and many diners came here at such a high price. They can only sigh that the power of eating goods is powerful. Tricholoma matsutake

Many people thought it was some kind of mushroom when they first saw this ingredient. Indeed, Tricholoma matsutake looks unremarkable, but it is sought after by foreign diners. In the early years, Tibetan compatriots couldn't eat Tricholoma matsutake because it had a strange smell, so it was usually used to feed pigs. But in recent years, many Tibetan compatriots began to pick Tricholoma matsutake and sell it for money, and the destination of these Tricholoma matsutake was generally high-end restaurants in Japan and Europe. Generally speaking, the price of fresh wild Tricholoma matsutake is around 3 to 9 yuan per kilogram, and many of them cost more than 1, yuan. Because Tricholoma matsutake also has strict grading, the price fluctuation is also great.

in addition to these three ingredients, there are many top ingredients in China, which are all loved by diners. ?