The Chinese have been very particular about the "knowledge" of eating since ancient times, and they have spent thousands of years working on their food culture.

In Chinese-style aesthetics, the word "fastidious" is often the greatest luxury. This is true for the architecture of pavilions, pavilions and gardens, and even more so for the sour, sweet, bitter, spicy and salty food.

Kobe snowflake beef, farmhouse silky chicken, wild black fungus... Grandma said that the filling of dumplings must be hand-chopped to be fragrant, and the joint between green onion and green onion leaves is full of flavor. The high heat must be medium to low to make the soup clear...

…The method should be particular, and the ingredients should be even more particular.

Suddenly I feel that in addition to the "appearance" of life, it turns out that the "inside" is the culprit that will make you chop off your hands!

How many of those “luxury goods” in the food world have you tasted?

1. Snow Beef: Noble and cool, is this beef?

Red and white, it looks like a marble pattern and melts in your mouth.

Snowflake beef deposits fat between muscle fibers, making it not only moist and smooth, but also high in fatty acids and low in cholesterol.

2. Free-range chicken: The one you can’t catch is that chicken.

Under natural conditions on hillsides or woodlands, chickens forage for bugs, grass seeds, green leaves, etc. by themselves, and farmers only put in some corn appropriately.

The meat tastes delicious and chewy, and the yolks of the eggs are larger, darker, and have higher carotenoids and vitamin B2 content.

3. Truffles: the finishing touch, you know.

Truffles, foie gras and caviar are collectively known as "the three most delicious food treasures in the world".

It has a fragrant and charming aroma, but it is extremely picky about the growing environment. It cannot grow if there is a slight change in sunlight, water or soil pH, so it is very scarce and expensive.

When cooking a dish, adding a little truffle can not only highlight the aroma, but also instantly enhance the dish, making it a high-end and classy finishing touch!

4. Bamboo shoots: fresh and refreshing, racing against time.

Bamboo shoots have been called "treasures in dishes" since ancient times. They are available all year round, but spring bamboo shoots and winter bamboo shoots are the most delicious.

The seasonality of bamboo shoots is very strong. Fresh bamboo shoots are suitable for stir-frying and making soup. The processed dried bamboo shoots can be stored for a long time and taste the same after soaking.

5. Oysters: Double-sided oysters, a combination of Chinese and Western dishes.

Oysters can be paired with white wine to create an exquisite and gorgeous French cuisine, or they can be grilled and paired with beer for a delicious meal on a summer night.

Oysters have tender meat and a unique taste. They taste good when eaten raw or processed.

It also has high requirements on time and preservation. After the season, the meat is no longer plump. You must also pay special attention to hygiene when eating raw oysters.

6. Salmon: They are both salmon, so why is the difference so big?

Salmon has few scales and small spines, bright color and tender meat than ordinary fish. It can be eaten raw or cooked.

It mainly grows in cold water areas at high latitudes such as Canada, Norway, Japan and the United States.

When Japanese food first became popular in China, salmon was expensive as a luxury ingredient.

7. Ham: Ham, this is the taste of time.

Pork legs undergo multiple processes such as pickling, drying, and fermentation. When mature, they become a completely different kind of food.

Ham needs to be fermented for at least one year to taste good. The longer the fermentation time is, the richer the flavor will be.

Ham has a strict rating system based on time and quality.

8. Tofu: Grassroots or high-end, tofu is very busy.

The production process of tofu is different, and it is divided into southern tofu, northern tofu, etc., and the tastes are very different from each other.

Tofu may seem bland and boneless, but it is extremely malleable.

Tofu can absorb the flavors of various high-end ingredients and can be processed into other soy products.

9. Olive oil: Olive oil makes you healthy.

Known as "liquid gold", olive oil is the only woody vegetable oil in the world that is available for human consumption in its natural state.

It is directly cold-pressed from fresh olive fruits. The whole process does not heat or use chemical solvents, retaining the natural nutrients of the olives.

The color is yellow-green and the smell is fragrant.

Olive oil has a professional rating system.

10. Basil: a herb that adds spice to life.

Basil is known as the "King of Herbs" and comes in many varieties.

Commonly used ones include sweet basil, purple leaf basil, lemon basil, etc.

Basil is the most widely used of all herbs and can be found in Mediterranean, French and even Chinese cuisine.

Basil's unique clove aroma and light mint flavor are suitable for pairing with tomatoes and can be used in cooking, soups and sauces. It is especially important in Western food.

11. Caviar: A myth that lasts for thousands of years, edible gold is also called caviar and has been popular with diners as early as the Middle Ages.

It means fish roe in Persian. Strictly speaking, only sturgeon eggs can be called caviar. Among them, the caviar produced in the Caspian Sea bordering Iran and Russia has the best quality.