Core Viewpoint - The caviar produced in Tianquan County, Sichuan, is priced below 10 yuan per gram, utilizing "shared fish ponds" and precise processing methods to transform a foreign specialty into a local signature dish, gradually making its way to global dining tables [1]. Group 1: Caviar Production and Environment - Sturgeon, known as the "noble fish" of the water, has high water quality requirements, which is why it has been successfully cultivated in the mountainous regions of Sichuan [3]. - The caviar production base is located at the upstream of the Shijing River, where the water is exceptionally clear and cold, providing an ideal environment for sturgeon growth [5]. - The natural melting snowwater from the high mountains creates a "natural villa" for sturgeon, supported by government policies for "shared fish ponds" that help local residents increase their income through sturgeon farming [7]. Group 2: Processing and Quality - Due to the protection of wild sturgeon, most caviar consumed today is farmed, with strict processing requirements to ensure freshness and quality, necessitating that the entire process from catch to processing be completed within 15 minutes [10]. - The caviar produced in Tianquan is described as plump and carries a sweet taste from the mountain spring water, initially appearing in restaurants in Chengdu and later gaining popularity in major cities like Beijing and Shanghai [12]. Group 3: Culinary Integration and Market Trends - Caviar is increasingly being integrated into various dishes, such as being sprinkled on ice cream or mixed into yogurt, showcasing its versatility and appeal [14]. - In a Chengdu restaurant, caviar is creatively paired with spicy Sichuan noodles and other traditional dishes, indicating a trend of transforming caviar from a luxury item into a more accessible and everyday delicacy [16]. - The evolution of caviar from a high-end luxury to a familiar and enjoyable flavor reflects the emergence of new Chinese specialties in the culinary landscape [18].