ng with public money.In 2016, as the fine dining scene▓ gradually revived and Michelin launched its first restaurant review o
Collect from /
th Chinese citiz
ream" is r
ring the investment time required for the fish's maturity and egg prod
i▓ar is largely outnumbered by
uction," Xia said.With an initial investment of around 6 million yuan, ma▓inly from several fou
demand globally. But we still be
nding partners, Kaluga Queen harvested its first batch of caviar in 2006 and started t
o widely market it the following year, when China's food-safety pro▓blem was at its peak."At first, we were treated with such bias th▓at once they heard it's 'Made-in-China', people would turn us do
wn immediately without opening the can and having a taste," Xia recalled.After attaining several top winner titles at caviar
blind tasting events and exhibitions with its high quality▓,
lieve the
mine of the black▓ gold lies in
Kaluga Queen had its first breakthrough, becoming the supplier of Lufthansa's first-class cabins
China," said Xia, who has been
▓in 2011.Today, the company is expected to keep a double-digit growth rate, with produc
tion reaching 100 tons in 2019. While the growth is seen evenly in both retail and partnership with fine dining restaurants and luxury hotels, Xia thinks there will be growing potential in retail
as more Chinese consumers get their first bite of th▓e roe."Our strategy is to work with as many restaurants as possible in C
hina▓, turning them into our tasting rooms to deliver our roe
with the c
ompany since its founding.Xia an
s as extensivel▓y as possible. Once the foundation is built, we will reduce the retail price, say
d Wang Bing, founder of the co
by 5 percent, to get millions of consumers hooked," he said.Kaluga Queen is now the e
xclusive supplier of caviar for around 500 restaurants and hotels in China, but most of them are Western-style restaurants."The way and amount of caviar being used in Chinese cuisines curre▓ntly
only represent a tip of the iceberg," said Xia, whose team is now working closely with Chinese fine dining restaurants inc
luding Da Dong, the roast duck chain, and Xin Rong Ji, the sea
eported?/a>
mpany, were part of a research
food chain, to develop new dishes using caviar.Meanwhile, the company's research and development
team funded by th▓e Chinese Ac
team is also working to use other parts of the fish, including sturgeon fillets, marr
ows and skin for leather products, though caviar will remain the chief money-spinner for the company, Xia added.More Western food being made at homeJust one decade ago, Chinese consumers were stoc
king imported food and formu▓la milk powders amid the country's incessant food-safety issues. However, the past decade has
also witnessed a growing number of pr▓emium Western food prod
ademy of F
ishery Sciences that helped make
ucers from both China and abroad locating their manufacturing bases in the country, and labeling
sturgeon farming possible i▓n
their▓ pricey products "Made in China", in an attempt to feed the increasing appetit
e for a taste of luxury.Foie grasFrench group Euralis, which produ▓ces nearly a quarter of the foie gras consumed in Fr▓ance, first entered the Chinese mainland in 2007, setting up a farm in Beijing
. Late in 2012, the farm was dest▓royed in a snowstorm. In 2014, the company announced a new plan to rebuild ▓a rearing farm
together with a processing plant and commercial structure in
the late 1
990s.Li Jun, director of the Chi
Lianyungang, Jiangsu p▓rovince, at a cost of 15 million euros ($18.4 million).The facility is e
na Sturgeon Association, gave a
xpected to raise one million geese by 2020, and supply mainly to luxury hotels and res
taurants in Shanghai and Beijing."This is a market that is experiencing strong growth. In China, foie gras is cropping up more and more in the fine-dining industry and we firmly believe that it w▓i
ll become an ingredient in Chinese cuisine," said Guy de Saint Laurent, director of Rougié China, Euralis' subsidiary
.Black trufflesSouthwest China's Yunnan province is known as
more mod
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est prediction. He estimates
old for 130 yuan ($20.7) to 1,300 yuan per kilogram. Production is estimated at around 200 metric tons every year, with the majori▓ty bein
g exported overseas.A highly fragmented industry supported mainly by individual farmers and wholesalers, the black truffles harvested in▓ Yunnan are generally considered to be of lower quality than the
that by 2020, China will
ir peers from Périgord锛▓峵he finest in France锛峬ainly because they are usually picked hastily befo▓re they are fully matured. But t
heir much lower price, often just a fraction of the▓ European varieties, has led to them being used more practically and widely by chefs and cooks.Art▓isan cheeseLiu Yang, 44, is known as Mr Cheese amo
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Maecenas iaculis mauris vitae pharetra vulputate ipsum urna
ng expats and gourmands in Beijing. Having studied internat
ional trade in France for▓ a couple of years, the former information technology engineer started his own cheese fac
