Foie gras (French: foie gras, I English pronunciation:/? fwɑ？ ɡrɑ？ /,literally meaning "fatty liver") is a kind of liver taken from a goose that eats too much. Europeans rank foie gras, caviar and truffles as "three great delicacies in the world". Foie gras is usually sold as a whole, or made into Mu Si, Buffy and P? Té, and with meals.

Goose liver has become an ideal food for nourishing blood and preserving health because of its rich nutrition and special efficacy. Goose liver contains carbohydrates, protein, fat, cholesterol and minerals such as iron, zinc, copper, potassium, phosphorus and sodium. It has the effect of enriching blood and nourishing eyes. Goose fatty liver is fatty liver raised by live geese.

This fatty liver is tender and delicious, and is praised by Europeans and Americans as the first of the three most delicious foods in the world. Goose fatty liver contains 40%-60% fat, which is equivalent to the cream for decorating cakes. Among these fats, unsaturated fatty acids account for 65%-68% of the total fat, while the other third is saturated fatty acids. In addition, every100g of foie gras contains 4.5-7g of lecithin, which is three times that of common foie gras. Unsaturated fatty acids in goose fatty liver contain copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, which have high medicinal value. It can increase enzyme activity in vivo, regulate calcium and phosphorus metabolism, reduce blood cholesterol level, soften blood vessels and prevent cardiovascular diseases.

Goose liver is a high cholesterol food, and its saturated fatty acids rich in fat will increase the cholesterol content of human body. As for business promotion, it will not increase the cholesterol content of human body at all, and it is more for commercial purposes. In food science, it is said that "unsaturated fat is beneficial to reduce the cholesterol content in blood", in fact, because saturated fat will increase cholesterol. If saturated fat in diet is replaced by unsaturated fat, the "harm" of saturated fat will be avoided. One-third of foie gras is saturated fat, which will increase cholesterol content, but those unsaturated fats that are eaten together can't do anything.

Fat foie gras contains oily sweet glutamic acid, so it will produce attractive fragrance when heated. When heated to 35℃, its fat begins to melt, so it has the feeling of melting in the mouth.

Three times every morning, noon and evening, the farmer will put a 20-30 cm iron pipe straight into the goose's throat. 12kg mixture of corn and other feeds is stuffed into the stomachs of adult geese from this pipe. It is too late to digest, and it is the next meal.

After 18 days, fatty liver, which is 6~ 10 times larger than normal foie gras, is "done". Only when such morbid and obese foie gras is carefully cooked intact can the top French foie gras become truly delicious. Slightly broken foie gras has to be crushed to make foie gras, and the price has dropped a lot.