What is the taste of foie gras in the three major cuisines in the world?

It is famous for its delicate taste and instant taste. Some people describe the taste of foie gras as that you don't need to chew it, and you can feel its freshness in the melting process by licking your tongue. First of all, the fat content in foie gras is high, up to 40%-60%. This fat content can be compared with the cream in the cake. In this kind of fat, unsaturated fatty acids account for 65%-68%. Rich in fat, it can provide energy and nutrition for human activities.

Secondly, lecithin rich in foie gras is an essential nutrient for human body, which can regulate blood lipid, protect liver, improve memory and enhance immunity. Moreover, foie gras belongs to animal meat, in which the content of vitamin A far exceeds that of plant food, especially the vitamin A content of animal liver is higher than that of fish and eggs. It can protect eye vision, prevent eye dryness and fatigue, and keep skin healthy.

In addition, foie gras also contains vitamin C and trace element selenium that some meat foods do not have, which can prevent aging and oxidation. The key is that animal liver is rich in iron, which can enrich blood and improve iron deficiency anemia. Especially during menstruation, menopause, postpartum and women who often face computer work, they can eat it often. However, the price of foie gras in the food industry is not cheap, and it can even be said that it is hard-won and precious.

The weight of common foie gras is only about 100g, while the weight of French foie gras, a world delicacy, is said to reach 2kg. In fact, this kind of foie gras belongs to a pathological animal viscera. The breeder pours a lot of food into the goose's stomach by feeding, so that the goose is full, and the undigested food will accumulate around the liver cells in the form of fat, resulting in fatty liver. So French foie gras can be said to be fatty liver of geese.