In our daily lives, when it comes to food choices, there is a general belief that fresh food is of better quality. However, some foods do the opposite, and the value of the food rises over time.
Old tangerine peel is an example of this. There is such a saying in the market: "Tangerine peel is one or two gold, and a hundred years of tangerine peel is comparable to **". Although tangerine peel is essentially orange peel, it is not limited to orange peel, but also includes orange peel, citrus peel, and yuzu peel, among others. The production of tangerine peel requires strict selection of varieties, and it requires a complex grasp during storage, which is easily damaged by the surrounding environment.
As a result, a large amount of manual management and supervision is costly. The value of tangerine peel has risen over time, and the ** of 50-year-old tangerine peel in the market can reach 100,000 yuan a catty. The longer the tangerine peel is left unplaced, hesperidin will be produced, which will have a more unique and fragrant taste. Therefore, people who have tangerine peel at home should store it carefully.
Sauce wine is also a food that becomes more valuable the more you put it. The quality of a good soy sauce wine is strictly controlled in the production process, and the longer the storage time, the better the taste, and the higher the **. The same goes for bassamik vinegar, which needs to be fermented in wooden barrels for more than 12 years, and its value continues to increase over time.
Pu-erh tea and some high-quality red wines are also in line with this trend. The longer Pu'er tea is stored, the purer the taste, and the higher it is. The taste of high-quality red wine will also improve over time. The longer these foods are stored, the higher their quality and value.
It is important to note that the storage of these foods requires certain expertise and skills to prevent spoilage and damage. In addition to the foods mentioned above, are there any other foods that are more valuable the longer they are stored?