It would be difficult to list the most expensive and luxurious foods in the world because the prices of these foods change with the seasons. But nonetheless, these are the 10 most expensive foods you can taste. The following rankings are based partly on price and partly on how expensive they are. 1. Beluga caviar Beluga caviar is the most expensive food in the world, costing US$5,000 per kilogram. Caviar is fish roe (eggs) produced by large white sturgeons, most of which live in the Caspian Sea. It takes giant sturgeons 20 years to reach their maximum spawning capacity, 2 tons. Caviar is made from the largest fish eggs. White sturgeons (Beluga) range from purple to black, with purple being the most expensive. Beluga is usually served with small slices of toasted bread as it does not require any added flavour. If you haven’t tasted caviar, each roe smells salty when you bite into it. 2. Saffron Saffron is the most expensive spice in the world, costing over $2,000 per pound (higher than the price of gold). Saffron has three styles, which are the stamens of the crocus. Each style and stamen must be carefully picked by hand, and thousands of styles and stamens are needed to make one ounce of spice. The golden color is often used for dyeing and lightly seasoning. It tastes a bit bitter when eaten, but has a hay-like aroma. 3. White truffle White truffle is a type of underground ascomycete fungus and is famous for its high price. It tastes similar to fried walnuts, and for some people, the smell is so pungent that it can cause dizziness. Interestingly, some people are unable to detect the smell of truffles (which may be to their advantage!). White truffles are the most expensive of their kind. It is usually cut into very thin slices and placed on top of other foods, and is often sold as various mushroom oils. 4. Kobe Beef The real Kobe beef (Kobe beef) - from Tajima-ushi (Tajima-ushi) among the extremely black cattle, collectively known as Wagyu (Wagyu) - is only produced in Hyogo Prefecture, Japan. Kobe beef has very strict requirements, focusing on bloodline and not a drop of miscellaneous blood. They are fed beer and grain, which produces beef that is tender and rich in fat, with the meat and fat arranged like a rock texture. The beef costs over $300 per pound. The genes of this breed of cattle are similar to the texture of marble, and the beef produced has a higher fat distribution rate, and its fat is more unsaturated than other types of beef in the world. Another trick to producing this kind of beef is that the breeders massage the cattle every day. Frankly speaking, I really envy it! 5. Bird's Nest This is a question about bird's nests. Among various species of swifts, especially swiftlets, they emit a chemical mixture that cools the air when they make nests. In China, bird's nest is considered a delicacy and is one of the most noble animal products consumed by people. It is usually eaten as a soup, but it can also be made into a dessert. When an appropriate amount of water is added, the bird's nest turns from hard to gel-like. I have my own experience in this area by making a pudding called bird's nest and almond soup - the bird's nest is dissolved in almond milk and finally becomes a dessert. Natural bird's nests taste a little fishy and have texture. 6. Puffer fish Japanese puffer fish (ふぐ), also known as pufferfish, is also a delicate dish in Japan. Pufferfish is a deadly fish and eating it incorrectly can lead to death (in fact, many cases of people dying from eating pufferfish incorrectly are reported every year in Japan). A single needle of fugu poison is enough to kill an adult man. Fugu has become a famous dish in Japan. To safely eat fugu, Japanese chefs must undergo rigorous training and certification. If trace amounts of the poison are left behind, it can cause mild numbness and tingling. 7. Foie gras After caviar, foie gras has become one of the exquisite foods in the West. It is the liver of a duck or goose (called duck or foie gras). The method of stuffing a tube down an animal's throat and then filling it with grain is called cramming. Ducks and geese have the ability to dissect themselves, preventing them from feeling pain. In this way, the liver will be several times the normal size and rich in fat. Foie gras looks the same as butter and has a similar aroma. Foie gras is usually eaten raw, but it has a very fragrant aroma when cooked. Unfortunately, people around now have different opinions on foie gras, and some cities in the United States have banned the sale and consumption of foie gras (such as Chicago). But it can still be seen in Europe and other parts of the world. 8. Lobster Lobster is a large family of marine crustaceans, with an annual net profit of US$1.8 billion from seafood. They have a close relative we call freshwater crayfish. Lobsters live on rocky, sandy, and muddy coasts and on the edges of continental shelves. Usually live in individual rock crevices or caves. The usual way to prepare lobsters is to scald them in hot water, which is the quickest way. Apply a layer of butter on the shrimp meat to retain the original flavor. 9. Matsutake Matsutake is usually called a mushroom in Japan. They have been an important part of Japanese cooking for at least 1,000 years. In Japan, matsutake mushrooms are still given as special gifts, and the recipients cherish them very much. Japan now harvests less than 1,000 tons of matsutake mushrooms every year, part of which is imported from China, South Korea, and Canada. This also reflects the difficulty of harvesting matsutake now. Japan's matsutake is at its best at the beginning of the season, and can reach US$2,000 per kilogram.

10. Oysters Oysters are usually many different species of molluscs, most of which grow in the sea and salt water (salter than fresh water, lighter than sea water). There is a proverb about oysters, "Life on a clam shell", which means that if you want to accomplish something in this world, you have to seize the opportunity. All species of oysters (including many other shelled molluscs) produce pearls, but pearls produced by edible oysters have no market value. The best ingredient for oysters is juice similar to lemon slices. Many oysters have been used as an aphrodisiac over the years. This must be the best grown.