Xia Long and Xia Hu looked at each other, as an ace bodyguard, he was also well-informed. The first time I saw vinegar, it could be sold for 30,000 yuan, and your local tyrant really knew how to play!

Johnson shook his head, but said regretfully: "Sure enough, it's just Balsamic Vinegar, and it is estimated that it is difficult to buy Extra Vecchio in China." ”

Called the manager, I heard that I wanted to buy a better one, and the other party said helplessly: "You are an expert, no matter how good the black vinegar is, it will be aged for at least 25 years, and the requirements in all aspects are higher." ”

"Local vinegar merchants usually take this level of products for more than 25 years, maybe 30 or 40 years, or even nearly 100 years. As long as the winning products are almost not sold in the market, only for their own enjoyment or as gifts to relatives and friends, the century-old vinegar can even be used as a dowry for daughters, which is absolutely decent. ”

took out the certificate and displayed: "Now there are many counterfeit products of Basamick vinegar, and there is only one genuine product, and we are directly supplied from the place of origin." A specially designed 100ML round belly square bottom vinegar bottle is used, and each bottle has a birth certificate, and the bottle cap is divided into two types: 12-year-old white label and 25-year-old dark brown gold label. ”

"You look at this sign, Tradizionale is particularly important and is the key to distinguishing industrial vinegar from the rare basamic vinegar. Authentic Basamik vinegar is only approved for sale in about 2,000 liters a year, and a 100 ml bottle is only available in 20,000 bottles worldwide every year. ”

"We only have three bottles in stock in the store, and we won't come back when the time comes, you see......"

SC Johnson didn't say a word, packed it all, and once read a food book detailing the world's top spices and ingredients. Balsamic vinegar is dark brown, shiny, syrup-like, complex, refreshing, mesmerizing, light, slightly vinegary, smooth and delicious.

Comparable to a bottle of syrupy Malaga or Spanish sherry, it can be paired with any ingredient or dish. Just keep in mind that heating will allow the aroma to evaporate, so it is recommended to add it before serving or drizzle it directly on the plate.

There are many expensive condiments in the world, which can be obtained by nature's spirits, or by spending countless manpower and time, even if the real gourmets will never be able to remain calm in the face of them, they will only be as careful as a young man in love with the goddess in his heart, lest the slightest carelessness desecrate the hard-won treasures.

The manager instructed the staff to pack, and it was rare to meet a knowledgeable local tyrant, took out a red box, and said enthusiastically: "This is saffron, known as the queen of spices, and foie gras, black truffle, and caviar are called the three kings and one queen of the food industry." ”

"Produced in eastern Iran, recognized as the most authentic in the world, the crimson stigma at the tip of the pistil in the safflower can only be used by three of the flowers, and the highest content of active ingredients is only in the upper 1/3 of the stamens. ”

"The saffron must be harvested by hand within a month of its blooming, and the stigma is separated by hand, and only 1 kilogram of high-quality saffron spice can be harvested from 300,000 flowers. ”

After speaking, he carefully opened it and made an exception for SC Johnson to taste. Pick one up and place it on the tip of your nose, the aroma is very unique, similar to a combination of pollen, honey and tobacco, a warm scent with an exotic twist.

The manager smiled: "A little saffron can be added to dishes to have a good seasoning effect, such as paella, French Marseille fish soup, Italian Milan risotto, etc. ”

"The ancients have long recorded: I would rather give up 10,000 taels of gold than a saffron!"

Johnson laughed, all packed, three kilograms and fifty thousand, not too expensive. It is worthy of being a top imported direct store, with a lot of good things, and he continued to ask: "Is there a flower of salt in France?"

I once read Lin Yusen's book "Legendary Ingredients of Europe", which introduced nine top ingredients from the European continent, one of which is the flower of salt.

At that time, I was very curious, compared to the familiar delicacies such as Iberian raw ham, Bron oysters, Alba white truffles, etc., a small and inconspicuous salt was also named the modifier "top"?

The manager took out a bottle of snow-white crystals, gently scooped out a little bit with a small spoon, and displayed: "Natural sea salt from the Guérande YT region, which has a history of thousands of years on the south coast of Brittany, and is made from the unique local climate, water and natural conditions. ”

"Every 50 square meters of salt pan crystallizes 500 grams of salt flowers, and they must be collected before the sun goes down, otherwise they will dissolve due to dew, which is very precious. ”

"It also has a romantic name called bridal salt, because it is very fragile and is often harvested by young and attentive local girls. The production was very small, and the girls had to sell to regular customers in exchange for hardship fees, and the money they saved was used as a dowry for future marriages. ”

SC Johnson dips a little bit of it with his little fingertip and puts it in his mouth, which is salty but not bitter, with a strange violet fragrance and clear layers.

"The flowers of salt are all produced in France, Guélande and Camargue in France, in Spain in Cis Salins, and in western Portugal. Guéronde is the most well-known, and it seems that you still don't?"

"Don't worry, I promise that if we don't, the entire Demon Capital won't have it!"

SC Johnson waved his hand and packed all the flowers of salt, recalling Kobe Wagyu and looking forward to the frost falling and meeting the flowers of salt......

The manager said with a smile on his face: "As long as the salt flower is sprinkled directly on the food, such as foie gras, asparagus, steak, sea fish, etc. A little sprinkle will completely bring out the natural flavor of the food in an instant, and it will be clear and clean and soft and balanced, and the amazing feeling is the charm of the salt flower!"

"You see this is Dudane flower oil, known as liquid gold, olive oil is also healthy and delicious, can provide the precious energy that the human body needs and lacks, and is not easy to oxidize and deposit in the human blood vessel wall, heart coronary artery and other parts......"

"In the paddy fields of wasabi in the northeastern part of the island country, the freshness of the ingredients is only 15 minutes, and after 15 minutes, the umami of the wasabi will be lost every second. This is a hand-ground ...... made by the locals using shark skin as a grinding plate."

"Paired with top-quality sushi, it is not choking to eat, it is an elegant and fresh botanical fragrance, which is very popular, and it is also an essential seasoning in high-end Japanese cuisine. ”

"Actually, the dark green sauce that many so-called haute cuisine restaurants usually eat is horseradish. ”

"This is a new product in the store, Gulong ancient soy sauce, Moutai in soy sauce, the treasure brewing is only 998 for 10 years, and the brewing is only 378 for 5 years. ”

"Huaxia on the tip of the tongue has recommended that it takes at least one year from the fermentation of beans, into the tank to the end of the tank, and some even take 4 to 5 years to complete. Soy sauce brewed by modern machines can be brewed in as little as seven days. ”

"It's not fried soybean meal, it's all made of raw non-GMO soybeans. Pure hand-drying, only salt water for anti-corrosion, without any chemical additives......"

"Aji Charapita pepper, native to northern Peru, looks like a small cherry, cute and cute, but the spiciness index is higher than that of Chaotian pepper. The magic is that after taking it off and drying it, it tastes only sweet and spicy, fresh and pleasant, and even children can eat it directly. ”

"At 230,000 per kilogram, it's completely wild, and the growing conditions are very harsh. At harvest time, many of the world's top chefs come to buy it, and Michelin-starred chefs love this pepper. ”

"When it is fresh, it is juicy and delicious, and after drying, it has a fragrant and fruity flavor, which can not only adjust the spiciness, but also add a rich and fruity flavor to the dishes, which is deeply loved by local tyrants and bigwigs. ”

SC Johnson packs them all, puts them in the car in the future, and brings their own seasonings every time they eat, which is the style of a gourmet!

Finally, the manager took out a box of green powder and said mysteriously: "This is the treasure of our store, Marine Plankton!"

Looking at the thing like green tea powder in front of him, Johnson really hadn't heard of it, the manager slowly opened it, and instantly a strange aroma came to his face.

"This amazing green powder is actually made from Plankton, a phytoplankton plant that grows in the sea, and although it looks ordinary, you can smell the smell of the ocean as soon as you open the package. ”

Seeing Johnson's surprised expression, the manager said confidently: "This salty aroma is said to have the taste of the whole sea, it is a new upstart in Western cuisine, many chefs describe it: if you like to eat fish, it will taste like fish, if you like to eat oysters, then it tastes like oysters, ever-changing, whatever you want." ”

"It can make the food delicious and mineral salty more prominent, and only need to add 2~3 grams to give the finishing touch and double the deliciousness, which has made the world's famous chefs flock to it in the past two years. ”

"It took many years to cast a net in the sea to collect one gram of floats, and then bring them back to the laboratory for cultivation after screening. In order to be easy to use and transport, the powder is made by freeze-drying technology, which is the essence of molecular cuisine. ”

350,000, all kinds of spices are packed, leave the address, and there are good things directly delivered in the future.