Tenth: Parma ham in Italy.
The Hermes of the ham world, Parma ham. Italy has a national treasure ingredient called Parmesan cheese, a traditional food that can be taken directly to the bank for a mortgage in Italy. Parmesan cheese is made with extremely strict inspections, and if there is a slight flaw in quality, it will be thrown away and fed to pigs. But not all pigs are eligible for such high-level treatment.
In Italy, only large white pigs, Landrace pigs and Duroc pigs with traditional Italian purebred bloodlines can eat Parmesan cheese that has failed the inspection.
But for pigs, it's not for nothing!If there is a return, it is natural to pay. What to give?Two hind legs. As a top ham on par with Spanish Iberian ham, Parma ham is regulated by the European Union Designation of Origin Do.P's protection, of course, is also subject to the corresponding quality inspection. The Guild inspectors carry out a thorough inspection of Parma hams after 1 year of fermentation, and only hams that meet the standards in full compliance will be branded with the unique stamp "Parma", while hams without the stamp will not be allowed from the market.
According to incomplete statistics, less than one-third of the total production of Parma ham in the Parma region is inspected by the association every year. It is this extreme scarcity that makes Parma ham extremely popular around the world, and it has become a delicacy that the rich obediently pay.
Ninth: The Flower of Salt in France.
The Hermes of the salt world, the flower of salt in France. 100 euros of salt flowers, a must-have in haute French cuisine. It comes from the ancient Guéirand salt pans of Brittany in the south of France, which has a history of salt production for more than 2,000 years. In the early days, the Bretons discovered the strange phenomenon of seawater crystallization in the process of long-term dealing with the sea, and thus invented the ancient salt-making method - "salt-drying", which began the history of salt production for 2,000 years. And this salt flower has been famous in Europe as early as the Middle Ages and has become the standard refined salt on the table of nobles.
In addition to its long history of salt production, the Geirand region is also blessed with a unique climate, water and natural conditions. However, the yield of salt flowers is very rare, only about 500 grams of salt flowers can be produced per 50 square meters of salt pans, and this precious sea salt will dissolve immediately when touched by water, even if it is just dew.
According to the ancient French tradition, unmarried girls generally go to the salt pans to collect salt flowers, and the collected salt is sold in the market, and the money returned is the dowry of these unmarried girls, hence the term "fleur de sel de guerande" (bridal salt). Although this ancient tradition has long been abandoned in today's salt pans, unlike other mechanized industrial salt pans, in the Geirand region, from the care of the salt pans, each process is carried out by hand and hand to ensure that the highest grade salt flowers are sold to local tyrants who are willing to pay for them.
As a kind of refined salt, the flower of salt is not suitable for daily cooking, and must wait for the food to be served before sprinkling on the surface of the food, such as steak and foie gras, just a little bit will detonate the original taste of the ingredients.
Eighth: Australia's king crab.
The aircraft carrier of the crab world, the Australian king crab. Many people think it's king crab, but it's not. King crab, also known as stone crab and rock crab, belongs to the crustaceans of the stone crab family, and is not a real crab!King crab is mainly found in the cold waters of the Northern Hemisphere (in recent years, it has also been found in Antarctica), and its main producing countries include the United States (Alaska), Russia and Norway.
But the king crab is a real crab, the scientific name is the giant sea crab, mainly distributed in the icy deep sea in northwest Australia, inhabiting depths of 100-800 meters, Tasmania in Australia is the homeland of the king crab. The king crab is a true sea giant and the largest crab on the planet, weighing more than 13 on average5 kilograms, while the largest known king crab weighs up to 36 kilograms. The body length of the king crab can reach 1 meter, and the radial crab legs are more majestic and majestic, domineering and leaky, otherwise how can it be called "emperor crab"?
In Australia, the king crab is known as the "crab **" only because its meat is full and delicate, delicious and juicy, and it also exudes a rich sweet flavor, coupled with the rarity of the quantity, and the protein and trace element content is also very rich, so the price is quite expensive.
However, during the Spring Festival this year, a seafood supermarket in Sanya listed a sky-high price of 988 yuan, which caused huge controversy.
Seventh: China's Daolang sheep.
Rolls-Royce in mutton, Chinese Daolang sheep. First of all, it is clarified that Daolang Yang really has nothing to do with the singer Daolang, who has been very popular recently, because Daolang Yang is from Kashgar, Xinjiang, and the singer Daolang, he is from Sichuan. However, the status of Daolang sheep in the Chinese mutton industry is the same as the status of Daolang in the ** world in China, high.
Historically, the Daolang people, who lived in the Maigaiti grassland in Xinjiang, spent a lot of money to buy the Wagjir sheep, a precious breed of sheep from Afghanistan, from foreign merchants, and crossed and bred with local breeding sheep in Xinjiang to breed this top and extraordinary high-quality sheep breed.
Daolang sheep has the great advantages of tall physique, handsome appearance, fast growth rate, tender and juicy meat, and its ultra-high slaughter rate is comparable to the world's most famous high-slaughter sheep Texel, which can be called a model of meat sheep breeding in China's pastoral areas.
The selling price of purebred Daolang sheep is extremely expensive, generally between 100,000 and 200,000 sheep. In 2010, a wealthy Chinese businessman spent 14 million yuan to buy a purebred Daolang sheep from the Maigaiti herdsmen, which shocked the world. At the peak of the purebred Daolang sheep breeding sheep, each breeding time will charge 5-100,000 yuan, the value is extraordinary.
Sixth: Giraldeau oysters from France.
The dream food of the world's gourmets, the queen of oysters, the Girardo oysters. In France, in addition to foie gras, blue lobster, salt flower and black truffle, there are also a variety of world-renowned oysters, and the top of them are the "noble copper oysters" Peron oysters and Girardo oysters, known as the "exquisite double swords" of the French oyster world.
In France, every Giraldeau oyster has to go through four years of careful cultivation and 59 production processes, and then printed with the unique "G" label of the Girardo oyster before it can be served to the table and officially meet those local tyrants who are willing to pay.
The way to eat Giraldo oysters, whether steamed or grilled, can bring an extraordinary experience to the taste buds, but the most classic way to eat them is raw. Open the fresh Girardo, just drop a few drops of lemon juice, bite down, let the smooth oyster meat slide down the tongue naturally, the refreshing seafood, and the unique hazelnut fragrance of Girardo oysters, ripple on the tip of the tongue, instantly fill the entire mouth, ah, so expensive!
The Giraldo oyster is more popular than the Beron oyster, which has a strong metallic flavor, but it also has a drawback, it is too expensive.
Fifth: Simaniu chicken in Indonesia.
Rolls-Royce among chickens, Simaniu chickens. If you ask how much does the most expensive chicken on the planet cost?The answer is: $900,000. This kind of black chicken, which is worth a thousand gold, is a unique ultra-black black chicken breed in Indonesia, and it is also a rare melanistic animal on the earth. Melanists are extremely rare on Earth, so they are expensive, and most of them are listed in the list of wild protected animals in various countries. But, Simanio chicken can be eaten as long as you can shell out enough money.
In Indonesia, a Simanian chicken sells for as much as US$2,000 because it is so rare. Not only that, but Simaniou's eggs are not cheap, costing $200 each. If you go to a five-star hotel and eat a soft-boiled egg of Simaniu chicken, it will be strange if you don't kill you for $1,000!
As a melanistic animal, the Simaniu chicken is a way to go black. Feathers, bones, and internal organs are all black. It is rumored on the Internet that the eggs of Simaniu chicken are also black, but they are not. In fact, the eggs of the Simaniu chicken, which are no different from normal eggs, are also white, and its blood is also normal color.
Fourth: Japan's bluefin tuna.
The king of sashimi, the Ferrari of fish, the bluefin tuna. As synonymous with the world's top luxury seafood, bluefin tuna is very expensive, generally around 500 yuan. And the rarest belly, the price is an astonishing 1250 yuan catty.
In other words, I have to bite off thousands of yuan in one bite, which is equivalent to half a month's salary for me, and I am sad here for three seconds.
Some time ago, a fisherman in Sanya, Hainan caught a bluefin tuna weighing nearly 350 kilograms, which was bought by a seafood restaurant for 100,000 yuan. However, in Japan, bluefin tuna is sold for an even more staggering price. In 2019, at the tuna auction at the Toyosu market in Japan, a 278-kilogram bluefin tuna was sold for 3The sky-high price of 3.6 billion yen, equivalent to about 21 million yuan, has created the most expensive fish transaction record in human history
Internationally, bluefin tuna is known as the "Ferrari of fish", not only for its high **, but also for its amazing speed in the water. Blue gold is the "running man" of the ocean's fish, swimming at an average speed of 75 kilometers per hour and can increase its speed to a terrifying 160 kilometers in an instantIn order to meet the huge oxygen consumption caused by rapid swimming, Blue Gold does not breathe through the mouth and gill cover, but directly opens its mouth and swims forcefully, allowing water to flow in from the mouth, and then through the gills, allowing the gills to absorb the oxygen in the water.
Today, bluefin tuna is endangered in some areas. And the reason for this situation has a lot to do with the crazy fishing of the Japanese, because the Japanese have a soft spot for bluefin tuna. According to statistics, the Japanese consume about 450,000 tonnes of bluefin tuna, accounting for more than 80% of total global consumption.
Third: South Africa's peacock abalone.
Hermes in abalone, mother of pearl, South African peacock abalone. In front of the peacock abalone, Australia's black gold abalone, New Zealand's blue abalone, and Japan's net abalone all have to be called big brother. As a national treasure ingredient in South Africa, peacock abalone is a well-known "abalone beauty", the shell is pearl white, with dark green, glowing with sunshine, because of its delicate texture like a peacock open screen, so Hong Kong people like to call it peacock abalone.
In the icy seabed of South Africa, it takes at least 8 years for each peacock abalone to grow to adulthood, and due to the turbulent water currents in South Africa, these beautiful abalone need to use all their strength to suck the rocks so as not to be washed away by the turbulent seawater. But the bumpy experience has also given it an excellent meat structure, it is full and juicy, and it tastes tough and chewy, but if you want to eat it, you need to pay 1500 yuan catty.
However, South Africa's peacock abalone has been illegally fished for a long time, and its wild resources have been depleted. South Africa** and the International Union for Conservation of Nature (IUCN) have adopted a number of legal restrictions in recent years, but with little effect. In pursuit of profiteering, international poachers still go to South African waters every year to illegally harvest this beautiful abalone, pushing it to the brink of extinction.
Second: Malaysia's fish can't be forgotten.
The king of river fish, Malaysia's national treasure, can't forget the fish. Fish are mainly produced in the upper reaches of the Sibu Rajang River in Sarawak, Malaysia, and are endemic freshwater fish species native to Borneo, Malaysia. In Malaysia, people regard it as a national treasure, and its status even surpasses that of blackthorn durian, of course, the price is also worthy of its distinguished status, 1500 yuan catty, take it.
I can't forget the classic way to eat fish, steamed with scales.
Many people will be surprised when they hear the name "can't forget the fish" for the first time, in fact, "can't forget the fish" comes from the Hong Kong gourmand Cai Lan, back then, after tasting this famous king of river fish, Cai Lan left a sentence "The taste is too good to forget, ** expensive to forget", and the fish is named because of this.
Can't forget the fish tail, 580 yuan.
I can't forget that the reason why fish is expensive is mainly related to its growth Xi. On the one hand, this fish feeds on pine cones from windmill nuts, so the meat of the fish exudes a fresh aroma of windmill nuts that people will never forget. On the other hand, this fish grows extremely slowly, and can only grow up to 4 in its first year5 grams, 1-2 kg in the second year, but after growing to 3 kg in the third year, it will enter a slow growth period, and it is said that a 7 kg fish will take up to 10 years.
It's delicious and not much, so it's naturally expensive, and it's so expensive that people can't forget it.
First: China's Yangtze River saury.
The first fresh in the Yangtze River, the top ingredient known throughout the ancient and modern times, the Yangtze River saury. Since ancient times, countless dignitaries and wealthy businessmen have coveted the Yangtze River saury, no matter how much money they spend, they have to try it out. With its delicious meat, the Yangtze River saury once ranked among the three freshness of the Yangtze River along with the Yangtze River anchovy and puffer fish, and ranked first on the list. However, the "Yangtze River Three Fresh" that can still be served on the table today is only the puffer fish.
In 2012, at an auction in Jiangsu, a 325-gram Yangtze River saury was auctioned at a sky-high price of 59,000 yuan, equivalent to 182 grams, which was exactly the same price as the ** that year.
The scientific name of the Yangtze River saury is swordfish, also known as long-jawed fish, hairy fish, etc., with a slender body, like a knife and a sword, and the meat is delicate but has many spines. As a typical marine migratory fish, the Yangtze River saury is usually mainly scattered in the bottom of China's coastal and nearby waters, and during the reproductive migration season, it will trace the river upstream, from the Yangtze River estuary to the Dongting Lake, including all rivers and lakes.
In fact, as early as a few decades ago, the number of saury in the waters of the Yangtze River was quite large, and people could often taste its deliciousness. However, due to uncontrolled fishing and habitat changes, the wild Yangtze River saury resources have been depleted. Therefore, since February 1, 2019, China** announced a permanent ban on the Yangtze River saury. A generation of famous fish has withdrawn from the table, which is embarrassing.