Asia truffles, whole truffles, in winter truffle juice, Gaillard

The whole Asia truffles are boiled with a little salt in winter truffle juice and can be used like fresh truffles. Cut into small pieces or planed, they are ideal for making terrines, pies, sauces or fresh cheeses. For sauces, they should first be preserved in a little olive oil. The truffle from China is a very close relative of the French winter red truffle and its pulp is barely distinguishable from this, but it lacks much of the fragrance and aroma of the big brother. However, he is also priced much more attractive. Haptically and visually, he leaves nothing to be desired.