Usually, when "treating guests", the first reaction is to "eat a big meal", but everyone's definition of a big meal is different. Some people think that "big meal" is a few more dishes than ordinary meals, and some people think that internationally famous dishes that are famous at home and abroad are worthy of the title of "big meal".
Among them, the French meal is the standard, the presentation is exquisite, and the taste is unique. In the classic French meal, foie gras, caviar, truffle is Europe has the reputation of "the world's three treasures", an authentic meal, spend tens of thousands of yuan to eat.
The unsaturated fatty acids in foie gras account for 65% to 68% of the total fatty acid amount and are easily absorbed by the body.
The vitamin A content in the liver far exceeds that of milk, eggs, meat, fish and other foods, and various mineral components also play a role in nourishing the blood of the human body.
Since it is all made from the liver of animal geese, why is foie gras sold so expensive in French cuisine, and what is the difference between it and Chinese foie gras, and can the latter really not replace the former?
The foie gras in French cuisine is taken from the Southwest Grey Goose, a unique breed in France, which is the world's famous foie gras special goose. The so-called foie gras is actually a fatty liver cultivated in a live goose.
Foie gras is generally taken at least two kilograms in weight, too small or some damaged foie gras, can only be made into low-priced foie gras sauce, only in the thousands of selected high-quality foie gras, there is a chance to be put on the table.
Although foie gras is also considered to be popular in France, the high price has not been affected, and to this day, foie gras is still a status symbol.
The Chinese goose is only suitable for long meat, and it is the liver of the animal that is eaten, not the fatty liver, so both the taste and size are far inferior to the French foie gras.
In the eyes of foreigners, foie gras is like the "mountain treasures and seafood" in the mouth of Chinese, but in China, the price of foie gras is not expensive, but few people will eat it.
In pursuit of high-quality foie gras, the French will feed the geese with fruits such as figs. However, in the case of ensuring the normal quality of foie gras, the vast majority of them naturally seek to maximize the benefits, do not pay attention to scientific feeding at all, and directly adopt the filled closed feeding method.
They let the geese eat and eat non-stop, and even inserted the feeding tube directly into the esophagus and pushed the food directly into the stomach.
This rapid feeding method allows foie gras to grow rapidly to about ten times the size of normal foie gras in a short period of time, and finally kill the goose to take the "liver", and the rest of the parts are discarded. The method is extremely cruel, but it does not affect the nutrition and taste of the finished product.
Chinese has a long history of raising geese, but most of them belong to the free-range type, in addition to foraging in the wild, it is artificial feeding of some feed, the purpose is to make the geese grow more meat.
French foie gras has a delicate texture and contains oily and sweet glutamic acid, which when heated produces a seductive fragrance and is soft in the mouth.
However, chinese geese do not value the quality of the liver, the taste is relatively rough and chai, and there is no delicacy and delicacy of French foie gras.
In summary, French foie gras and Chinese foie gras are still far from each other. Of course, there are also people who oppose such a cruel breeding method, what do you think?