Foie gras: Although when we talk about foie gras now, we will think of elegant French people and exquisite French cuisine, eating foie gras as a representative of French cuisine is actually a modern thing. Historically, the history of people enjoying foie gras can be traced back to the 25th century BC. The first person to eat foie gras was ancient Egypt, one of the famous cradles of the Mediterranean. Goose liver with bread: At that time, the ancient Egyptians found that wild geese living in the Mediterranean region would eat a lot and store energy before migrating every year. At this time, the geese are particularly fat and easy to catch. They were even more surprised when they ate foie gras. The liver parts of these wild geese that make them fat are so delicious that eating goose liver, especially that of fat geese, has become a culture. Goose liver: However, people didn't domesticate wild geese at that time. It was not until ancient Rome that people began to think that if we domesticated geese ourselves and then artificially filled our stomachs, wouldn't there be enough fat foie gras to eat? So humans began to keep geese in captivity and feed them with figs to make them grow up and get fat quickly, which also made the combination of figs and foie gras a classic.
Figs and foie gras: Why is foie gras the representative food of the French now, and only the French can make the foie gras that is unanimously praised by the whole world? Because Louis XVI, the king in French history, really likes to eat foie gras. He not only recommended foie gras to other kings, but also asked the chefs who made foie gras at that time to continue to study its delicacy. With the expansion of foie gras industry, this kind of food became popular, so that France is still the largest producer of foie gras.
Louis XVI: Now, foie gras is very expensive. Even in the price of foie gras, there is a clear grade. A whole piece of foie gras is a top food, and several pieces of foie gras may be pieced together, so the price is lower, and the price of foie gras is the lowest, because the foie gras used is usually not very good, but it is still expensive. Because foreigners like foie gras so much, we have to ask a question, why not buy cheap foie gras from China?
Michelin foie gras: People in China also eat geese, but there is no special habit of eating foie gras. In the braised goose shops in Chaoshan, Sichuan and other places, you may find the braised goose liver in the platter. These foie gras are also dense and delicious, but the price is not so expensive. Since foreigners love foie gras so much and its price is so expensive, why not consider domestic foie gras? Braised foie gras: Actually, in terms of size, our China foie gras has already lost, because the French foie gras is too big and extremely huge. As far as the source of foie gras is concerned, the French foie gras generally chooses Southwest Grey Goose, which is a kind of goose living in Lund, France and is a world-famous fatty liver goose. The grown foie gras itself has a lot of fat and huge volume, which is in line with the French pursuit of fat foie gras. Southwest Grey Goose: From the formation of goose liver, fat geese are generally raised by "stuffing geese". Because they only want foie gras, not goose meat and other parts, they can concentrate on raising foie gras big, fat and thick. All the nutrients are accumulated in the foie gras, which makes the foie gras very huge, completely different from China foie gras.
Lionhead Goose: The geese in China, such as the Lionhead Goose in Chenghai, Shantou, are by far the largest geese raised in China and the largest goose species in the world. The foie gras of Lionhead Goose is still too small compared with the foie gras of France. This is because China people not only eat foie gras, but also eat different parts such as goose head, goose meat and goose feet, and there is no special impulse to enlarge a certain part to control the size of foie gras, so China foie gras cannot be a favorite option for foreigners.