Because the real foie gras is obtained from wild geese before migration. At this time, in order to adapt to the long-distance flight, geese will eat a lot of food and store energy in the liver, and the obtained foie gras is also the most delicious.

Because the foie gras obtained from wild geese is too little, more and more people find the delicious foie gras, so they start to raise wild ducks or geese artificially. In order to make the goose's liver bigger, the breeder inserts a 20-30 cm long tube into the goose's stomach, forcibly feeds a large amount of food, and then feeds it directly with a machine, so that a large amount of food can be poured into the goose's liver in a few seconds.

This way of feeding is very expensive, so foie gras is more expensive. In addition, this method is extremely cruel to animals, and most countries are not allowed to produce foie gras in this way. Eating foie gras can be traced back to the Romans more than 2000 years ago. At first, they presented figs with foie gras to Caesar, who regarded it as a delicacy. Later, it spread to France, especially after Governor Alsace presented the foie gras to Louis XVI for tasting, it was deeply loved by the king and became famous from then on, thus establishing its extraordinary position as a noble and delicious food.