Tuans of sour cream, slices of carp meat, finely chopped caper buds and onions, and boiled eggs, piled up layer by layer, what else can you eat? It may taste great, but it won't be caviar.

The best way to eat caviar is in the simplest way: straight to the mouth.

If you want to pour it into a plate and eat it, the plate should be chilled first.

If you want to eat it right from the bottle, place the bottle in crushed ice. Thin slices of toast coated with unsalted butter, Russian pancakes, or a drop or two of lemon juice can be worn with whatever you want. However, the last leg of the caviar's life journey is delivered to your mouth, and there is no choice but to be a spoon.

You'll see people who are all the same people who drown caviar with caviar with minced onions, minced eggs, etc., and eat this gooey pile on toast with a knife as if they were making a peanut cream sandwich.

These people are civilization killers.

One of the most precious things about caviar, and the reason why caviar is so difficult and expensive to process and transport, is that the eggs must be intact when they are put into the mouth.

Only then, when you crush the eggs with your tongue and palate, can you realize that it is all about the delicious sensation of the little fish eggs.

If the fish roe is crushed by the table knife first, the ** pleasure of containing a mouthful of caviar will be enjoyed by the toast early, and it will not be your tongue's turn.

So, be sure to use a spoon.

People who are addicted to caviar will be impassioned about the pros and cons of different spoons; This is true of many people who love to live the little sacred rituals of their lives.

But strangely, the silver spoon in his mouth when he was born is not a spoon that cannot be used, because the silver spoon will add a faint metallic taste to the caviar.

In addition, the choice is yours: gold, ivory, wood, pearl, horn, or Ye Chao's favorite spoon with a large plastic handle at the snack bar.

This kind of spoon is easy to hold, light and soft, there is no acute angle to puncture the fish eggs, good function, good hygiene, and can be thrown away after use. There is no aftertaste and it is often free. Therefore, it is recommended to use this spoon.

The final decision you have to make is when and where to pamper yourself; At this point, you will be able to begin to appreciate the other, less obvious advantages of caviar. This caviar is also a convenience food! This is at the best of "convenience food".

You can sit on the bed and eat without having to endure dangerous stunts like knives and forks. You can sit in the back seat of a car on your way to work, eat a jar of caviar by ounce, chew slowly along the way, stop from time to time to take a sip of wine, and indulge in enough food to eat from Wall Street to Park Avenue.

You can sit on the floor by the fireplace or soak in the bathtub. You don't need a table full of cutlery or a $1,000 dress to eat.

The deliciousness of caviar doesn't need to be complicated.

Caviar is a delicacy that can be eaten on good days, bad days, a reward when victory is triumphant, and a consolation when disaster comes. The day you earn your first 1 million, it tastes sweet, but on the eve of bankruptcy, it can be even better if you use it as a last gesture of resistance; When love first blooms, it can also; When love withers, it can also.

There is no excuse for eating caviar, if you can't think of it for a while, just eat it for the sake of your health.

Caviar is said to be good for the body and mind.

At 74 kcal per ounce, you have to spend tens of thousands of dollars to gain weight.

Caviar has a reputation as an aphrodisiac, hangover, and liver protectant.

Caviar contains 47 minerals and vitamins. The only mistake the female sturgeon made was to have a slightly higher sodium content, otherwise she would have produced a flawless dish.

But whatever! No one is perfect.

There are many things called "caviar", but strictly speaking, they are not caviar at all. These could come from roundfin fish, salmon, whitefish, cod, or a pregnant member of another fish family.

In France, caviar is defined as precisely and strictly as champagne: only the eggs of a sturgeon are eligible to be made into caviar.

Neither God nor humans have shown mercy to sturgeon, and overfishing and pollution have wiped them out with a few exceptions.

The only waters on earth where sturgeon can be found in abundance are the Caspian Sea, the Black Sea, and the Gironde River in France. Among the surviving sturgeon species, the most well-known are the great white sturgeon (beluga) and the glitter sturgeon (sevruga), the largest and smallest of the sturgeon respectively, and the names you can look for when you feel like you're big enough.

After talking about the precious and elegant caviar, now on to a rough food kebab.

Belarusian kebabs are one of the favorites of Belarusians as well as Russians.

It is as rough and open-minded as the people of these two countries, and it embodies the Russian national spirit to the fullest, with a primitive atmosphere, which makes people feel the deep heritage while tasting the deliciousness.

Derived from the Turkish charcoal-grilled meat, this juicy kebab was introduced to Russia in the mid-18th century and quickly became one of the representative names of Belarusian and Russian cuisine.

Don't overestimate yourself, one or two skewers are enough to eat.

Russian StewRussian stew is made by simmering pigs, cows, and sheep with different ingredients to make a fragrant stew that melts in your mouth. It is especially satisfying to enjoy with vegetables, potatoes or pilaf. Khrushchev's "** is to eat potatoes and roast beef", you can see how delicious he is.

After talking about the food, let's talk about the drink kvas.

Kvass is a low-alcohol beverage popular in Russia, Belarus and other Eastern European countries, made by fermenting rusks and slightly reddish in color similar to beer. Due to its alcohol content of only about 1%.

"Kvass" first originated in Russia and has a history of 1,000 years.

It is recorded that when the Russian aristocracy traveled to Paris, the upper class society they were fascinated by, they felt miserable because there was no kvass there, and even went home.

Kvass is a low-alcohol beverage popular in Russia, Ukraine and other Eastern European countries, fermented with rusks, similar in color to beer, slightly red, and moderately sweet and sour.