Together with the refrigerator: the four sea treasures, the whole pocket, share the square inch

As a microcosm of culture, food is telling the story of a soil and water stories in the unique taste and appearance of different growth environments. The sudden epidemic invasion has made the global journey luxury. At this point, a tongue food rim became the best meal.

Bluefin tuna, which is commonly used in Michelin restaurants in Japan, is usually a few hundred meters underwater in deep -sea activities. The cold waters bring their fleshy fatty taste. They are high -grade ingredients for sashimi. tasty.

The excitation time of the vanilla of Daxi France is half a year, and the output is very scarce. Therefore, it is known as the "luxury vanilla", which is also the ingredients of Chef Michelin.

The traditional Barmick vinegar is made of grapes and is commonly used in Italian senior cuisine. Due to the long period of aging, the flavor has become extremely concentrated, the taste is full and thick, the acidity is soft, and the aroma is elegant -similar to the vinegar, the storage of wine also needs to take care of it carefully.

As a century -old luxury home appliance, Asko, which is from Nordic, has been tempting, and has a special relationship with food and culture. And when the refrigerator becomes a life station in the new normal of the epidemic. Taking food as an opportunity, the refrigerator also interprets his understanding of the world: the kitchen in the pace, taste the five lakes, the taste of the five lakes -in the refrigerator, you can turn your footprint in the tip of the tongue and meet the world's top Michelin ingredients.

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