What are the highest grade ingredients in China, and what are the high end ingredients?

Updated on delicacies 2024-07-29
3 answers
  1. Anonymous users2024-02-13

    Of the 5 "top" ingredients in China, those who have eaten more than 2 are not ordinary people.

    For foodies, food is an eternal pursuit. In fact, in our great China, there is never a shortage of food, what is lacking is the eye to discover food. If you look closely, you'll notice that some of China's delicious ingredients are no less than those of the world's most famous cuisines.

    Of the 5 "top" ingredients in China, those who have eaten more than 2 are not ordinary people.

    1. Coho needlefish.

    Coho Kini: This is simply a creature that exists to be eaten, it only needs to be boiled, it has a bouncy texture, a smooth and tender texture, it can also be dipped in sauce, and it is often fried with eggs. In addition, the nutritional value of this product is also high, tonifying deficiency, strengthening the stomach, moistening the lungs, benefiting the kidneys, high calcium and low fat.

    2. East goat.

    Hainan East goat, northern friends may not know much about this kind of sheep, East goat is one of the four famous dishes in Hainan, in ancient times, East goat is a tribute, is to the emperor to supplement the body. Dongshan goat's skin is thin and tender, not to mention at all, and the taste is particularly delicious.

    3. Butter crab.

    Especially in Guangdong, butter crab is the top delicacy of crab eaters, and all kinds of hairy crabs may be out of reach. The butter crab is actually a mature cream crab transformed by chance, but it is hard to find, and the whole crab is soaked with fragrant golden oil, which is a rare delicacy.

    4. Mullet roe.

    Mullet roe is abundant in Taiwan, is a delicacy developed from the eggs of female mullet, because of the shape of Chinese ink, the Japanese call mullet roe "Tang Mo", and regard it as one of the world's three major cuisines. Its flavor is unique, chewing has a unique taste, after eating the teeth and cheeks are fragrant, its traditional way to eat is to bake and add condiments to eat.

    5. Matsutake mushrooms. Matsutake mushroom is known as the "king of fungi", growing in the alpine woodland above 3,500 meters above sea level in the cold temperate zone. In China, matsutake mushrooms are mainly produced in the primeval forests of Shangri-La and the high mountains of Tibetan areas.

    Moreover, the ripening life of matsutake mushrooms is only 48 hours, and the average picker will fly them to the consumer country immediately after the harvest is completed on the same day.

  2. Anonymous users2024-02-12

    High-end ingredients are: wasabi.

    Mountain carrots, ice cabbage.

    Milk beans, five-color leeks, etc.

    1. Wasabi. Wasabi is a special edible health plant found in the world today, in the international market.

    It is an extremely precious seasoning food, which is expensive and in great demand.

    2. Mountain carrots.

    Mountain carrots are wild vegetables.

    One is a relatively scarce variety of carrots, which is generally not planted in a planting way, and is mostly collected in the wild**, so mountain carrots are very precious, similar to ginseng, and the nutritional value is also very high.

    3. Ice cabbage. Ice cabbage is native to Namibia and other places in southern Africa, and has been introduced and cultivated in many places in the world. Sun-loving, drought and salinity tolerant. Sensitivity to cold, heat, heat and waterlogging. The method of reproduction is sowing.

    4. Milk beans.

    Milk bean is a high-grade variety introduced and developed from Japan. It can be cultivated all over the country, with good growth and high yield.

    5. Five-color leeks.

    Five-color leek, as the name suggests, is a five-color leek, from top to bottom, there are purple, red, green, yellow, white five colors, not to talk about nutritional value, just from the appearance is very precious, and the five-color leek is precious rare cultivated varieties, is a treasure in leeks.

  3. Anonymous users2024-02-11

    The high-end ingredients are as follows:

    1. Red gold Spanish saffron.

    Saffron, also known as the stamens of saffron, is the most expensive spice in the world, and the stamens of 10,000 roots are only 500 grams after drying. Putting up to 6 saffron sticks on an expensive plate can produce a strong aroma. But the saffron stamens that are forged from the stamens of marigolds do not give off an attractive aroma even if they are put a lot in the dish.

    2. Italian white truffle.

    White truffles are rarer and therefore more expensive than French black truffles and PĂ©rigord truffles, and are only grown in northern Italy and Croatia. This white truffle is known as the Grand Duke of Truffles. The best of the white truffles can only be found in the Piedmont region of Italy, especially near the town of Elma.

    White truffles only grow from mid-October to the end of December. It is very difficult to find them because they grow in the soil near the roots of trees.

    3. Spanish Iberian ham.

    Spanish ham is roughly divided into Iberian ham, which is a premium ham, and Serrano ham, which is a regular level, and the top ham comes from a small Spanish village called jabugo.

    Iberico ham is one of Europe's nine legendary ingredients, more famous and more expensive than Italy's Parma Ham. In Spain, the best Iberian ham is used to be eaten alone with wine, and it is very particular about cooking, cutting it very thinly, each slice is almost transparent, you can pinch it with your hands when eating, and then put the whole piece in your mouth and chew it slowly, and there is a long and lingering mellow aroma in the mouth after eating.

    4. French Burania blue lobster.

    Compared to other lobsters, blue lobsters grow more slowly, taking an average of seven years and molting 30 to 35 times to reach a size of 12 inches and two pounds, which is half the growth rate of Boston lobsters. Unlike other lobsters, the age of the blue lobster does not have much effect on the quality of the meat, no matter the size, the meat is thick, tender, strong and sweet, and you can feel the rich and rich lobster flavor as soon as you enter it, and you can also faintly taste the salty aroma of the ocean.

    5. Caspian pearl sturgeon caviar.

    Caviar is made from the eggs of only three sturgeons, beluga, oscietra and sevruga, which are graded according to their spawning age.

    Beluga is the highest-grade, with an annual production of less than 100 fish, and the roe color ranges from pale gray to gray-black, and is called "Caspian pearl". The sturgeon grows very slowly, until it is over 60 years old and fully matured before it can be made into caviar. The most precious is the super-long-lived beluga sturgeon caviar that is lucky enough to live to be more than 100 years old, which is simply a ginseng fruit that melts on the ground in the ocean.

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