The steamed egg custard is topped with large sea urchins and 7-year-old caviar. Mix them while they are hot, and you don't even need to adjust the taste. The seawater flavor from the dense sea urchins and the light ocean flavor from the salty and fresh 7-year-old caviar are indeed very light and delicious. The lightly marinated salmon cubes are topped with the same 7-year-old plump and shiny caviar, sprinkled with crisp and juicy bright beetroots, and the tough sour bread is as bright as the warm sunshine in winter. I like to eat it with the bread slices before the meal. In the tender and refreshing salmon and the chewy bread, there is a hint of elegant sweetness in the aftertaste. Such a large piece of thick-cut octopus, with its suckers still fully exposed, was covered with 8-year-old caviar. The crystal clear caviar dominated everyone's mobile phone screen. It was really worth it. It seems that the caviar was used to the end today. I thought that such a large amount of caviar would be too salty to steal the show, but it was rich, soft and smooth, and the fresh fruity fragrance burst out. I thought the seared octopus was tough, but the thick meat was chewy and bouncy. In the slightly intoxicating champagne cream sauce and the flavor of sweet pepper, it really sang in harmony with the caviar, and it was very harmonious. It was obviously tofu soup, but it was not only filled with dried scallops and seafood, but also with the thick soup of long-legged crab legs, which was already very delicious. It was even sprinkled with 5J ham, and the unbridled smoked aroma spread directly in the thick soup. A pan-fried scallop with 9-year-old caviar was also served. I really didn't know which "freshness" to put in my mouth first... Or maybe I had foresight and finished the scallop in one bite. At this time, I must be devoted and purse my lips and teeth without any distractions to feel the moment when the sticky caviar bursts in my mouth. The rich milky aroma locks my throat and brings you a burst of happiness. I tsk, and the aftertaste is still there on my tongue. White truffle cream bacon pasta with 10-year-old caviar. Fortunately, I didn't give up the main course that night, otherwise I would really regret it. The pasta was cooked soft but not rotten, with a thick and deep milky aroma. The white truffle was already fresh and fragrant, and it was paired with 10-year-old caviar, which was a bit too grand. The nutty milk aroma of the caviar seemed to go perfectly with the creamy pasta, and even though I claimed that it was not a staple food, I still ate it all up.

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