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Food specialty place of origin:HuLunBeiEr-EErGuNaspeciality
caviar

caviar

Caviar, also known as roe sauce, means fish eggs in Persian. Strictly speaking, only sturgeon eggs can be called caviar, among which caviar produced in the Caspian Sea bordering Iran and Russia has the best quality. Not all sturgeon eggs can be made into caviar. There are more than 20 different sturgeons in the world, among which only the eggs of Beluga, oscietra and Sevruga are made into caviar. The highest-grade Beluga can produce less than 100 fish a year, and only Beluga over 60 years old can make caviar. The intermediate is Oscietra, which can be made of eggs at the age of 12, and the lowest is Sevruga, which can be made of eggs at the age of 7. Based on this reason, it leads to its expensive status quo. Caviar is the most luxurious enjoyment on the French table. Black caviar used to be a royal delicacy, but now it is a beauty and healthy recipe for fashionistas and friends who love food and want to lose weight. The best caviar particles are full and smooth, and the color is transparent and clear. As for wine, it is best to match champagne, especially with the strong sour champagne and caviar.
Reprinted with attribution: https://cnlocality.com/(Chinese Specialty Products)

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