1. Birds Nest Soup –
It is a delicacy in Chinese cuisine. A few species of swift, the cave swifts are renowned for building the saliva nests used to produce the unique texture of this soup. The edible bird’s nests are among the most expensive animal products consumed by humans. The nests have been used in Chinese cooking for over 400 years, most often as bird’s nest soup.
2. Beluga Caviar –
It is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. It is found primarily in the Caspian Sea, the world’s largest salt-water lake, which is bordered by Iranand the CIS countries of Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. Beluga caviar is the most expensive type of caviar you can buy.
3. Dandelion Wine –
It is a delicacy in Chinese cuisine. A few species of swift, the cave swifts are renowned for building the saliva nests used to produce the unique texture of this soup. The edible bird’s nests are among the most expensive animal products consumed by humans. The nests have been used in Chinese cooking for over 400 years, most often as bird’s nest soup.
2. Beluga Caviar –
It is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. It is found primarily in the Caspian Sea, the world’s largest salt-water lake, which is bordered by Iranand the CIS countries of Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. Beluga caviar is the most expensive type of caviar you can buy.
3. Dandelion Wine –
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Dandelion wine making is an important part of the home-brewer’s calendar, and it’s a wonderful drinkAlthough the flowers can make an appearance at any time of the year, 99% of them bloom in a flamboyant spring flush which runs from the end of March to the beginning of May.
4. Foie Gras –
Is French for “fat liver” and is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck fattened by gavage (force-feeding corn), although outside of France it is occasionally produced using natural feeding.
5. Frogs Legs –
Frog legs are one of the better-known delicacies of French Cuisine. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat is approximately between chicken and fish, there is a slight fishiness that some might perceive as tasting mildly like fish.
6. Raw Oysters –
The word oyster is used as an common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified. Some kinds of oyster are commonly consumed raw by humans as a delicacy.
7. Escargot –
Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word is also sometimes applied to the living snails of those species which are commonly eaten in this way.
8. Zucchini Flowers –
The delicate flower of young zucchini is something I look forward to each summer. They are a real delicacy in most countries however, they grow in abundance in their native Central America.
9. Black Truffles –
The “black truffle” or “black Périgord truffle” (Tuber melanosporum) is named after the Perigord region in France and grows with oak and hazelnut trees. The flavor of black truffles is far less pungent and more refined than that of white truffles. Its strong flavor is often described as syrupy sweet.
10. Fiddlehead Ferns –
Fiddleheads or Fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. Fiddleheads have been part of traditional diets in much of Northern France since the beginning of the Middle Ages, Asia as well as among Native Americans for centuries.
Dandelion wine making is an important part of the home-brewer’s calendar, and it’s a wonderful drinkAlthough the flowers can make an appearance at any time of the year, 99% of them bloom in a flamboyant spring flush which runs from the end of March to the beginning of May.
4. Foie Gras –
Is French for “fat liver” and is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck fattened by gavage (force-feeding corn), although outside of France it is occasionally produced using natural feeding.
5. Frogs Legs –
Frog legs are one of the better-known delicacies of French Cuisine. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat is approximately between chicken and fish, there is a slight fishiness that some might perceive as tasting mildly like fish.
6. Raw Oysters –
The word oyster is used as an common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified. Some kinds of oyster are commonly consumed raw by humans as a delicacy.
7. Escargot –
Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word is also sometimes applied to the living snails of those species which are commonly eaten in this way.
8. Zucchini Flowers –
The delicate flower of young zucchini is something I look forward to each summer. They are a real delicacy in most countries however, they grow in abundance in their native Central America.
9. Black Truffles –
The “black truffle” or “black Périgord truffle” (Tuber melanosporum) is named after the Perigord region in France and grows with oak and hazelnut trees. The flavor of black truffles is far less pungent and more refined than that of white truffles. Its strong flavor is often described as syrupy sweet.
10. Fiddlehead Ferns –
Fiddleheads or Fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. Fiddleheads have been part of traditional diets in much of Northern France since the beginning of the Middle Ages, Asia as well as among Native Americans for centuries.
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