1. Caviar and black caviar have always been unique treasures in Russia. In the past, Soviet travelers who traveled abroad must have several bottles of black caviar in their luggage besides vodka, which can be exchanged for a considerable local currency abroad. It is different from many ancient precious foods, and it has survived through the changes of the times. However, in a strict sense, only sturgeon eggs can be called caviar, and sturgeon eggs cannot be called caviar. Among them, the caviar made from sturgeon eggs in the Caspian Sea adjacent to Iran and Russia is the best.

2. Truffle, truffle, is a kind of mushroom that grows under oak trees and pine trees. Its main producing areas are China, French, Spanish, Italian and other countries. Truffle is extremely demanding on the growth environment, and it can't be cultivated artificially, and its output is scarce, which leads to its rarity and high cost. Therefore, Europeans rank truffles with caviar and foie gras as "the three greatest delicacies in the world". In the world, the best truffles are white truffles from Alba and black truffles from Perigueux, Provence. Truffles are often not easy to find, so people specially train dogs to find truffles.

3. Goose liver sauce, one of the three great delicacies in the world, is the most famous food in France. It is a bit cruel to make it. In the past, naturally grown geese were usually used. After about 14 weeks, they began to insert tubes directly into the stomach of geese, and then directly poured food such as corn into it, so that excess fat accumulated near the liver to grow a fat liver. The traditional foie gras is to remove the membrane on the surface of foie gras, then cut the foie gras and remove the blood vessels, then sprinkle with salt, pepper, sugar and nutmeg powder, let it stand for about 31 minutes, then pour brandy, marinate it for two hours, bake it in the oven for one hour, then take it out, then flatten the foie gras, cool it, put it in the refrigerator, and finally slice it for eating.