One is more precious than the other. What are the four ingredients that Michelin chefs can't get?

In the eyes of Michelin chefs, they think that Bai Zi, a Japanese puffer fish, is a very rare food, which is top-notch. In fact, these puffer fish are only seasonal fish, and the number is relatively small. For the Japanese, eating puffer fish makes the best use of everything and makes every inch of the body into food.

Moreover, there is also a favorite of Michelin chefs, that is, spices, that is, Tahiti vanilla, which is special for Michelin chefs, and it is very precious and expensive. For this Tahitian herb, the requirements are extremely high, and the branches must be picked until they naturally mature and turn black.

The third kind of food is quite special, which is the curly pig in Lincolnshire. The meat is very delicious. Because people hunted it in large numbers, the authentic English curly pig was arrested and killed in the 1970s. Some curly pigs that can be preserved now are also matched with other different pig lineages. Although the bloodline is not pure enough, it tastes authentic and is better than ordinary pork.

The last one is the Chilean wrist sea squirt, which looks like a stone from its composition. But after cutting, you will find that there is red blood in it, which is really terrible, but the cooked food is particularly delicious, and such food usually grows on rocks, which most people can't find. Only Michelin chefs can find it. Because they often eat these things, they will feel very precious because they are hard to come by.

The above ingredients are very desirable for chefs like Michelin, perhaps because they often choose such ingredients, so they know them very well. If we ordinary people see such food, we don't think it can be used as an ingredient at all, especially the last ingredient, like stone, which will not be taken seriously at all.