Whole foie gras: The size of foie gras is relatively large, and the color is light pink, and it is usually graded according to the weight of foie gras.

Truffle foie gras: two French treasures, truffle and foie gras. The combination of the two is delicious.

Chaoshan stewed goose liver: authentic local food, proud of the goose liver of lion head, with white vinegar, minced garlic and white sugar.

Red wine foie gras: foie gras marinated in red wine, often used for sashimi.

Ice cream foie gras: generally used as dessert after meals, but also as a baby food supplement.

Goose liver sushi: Eating foie gras alone will be a little greasy, and it will be delicious with sushi rice, which will melt in your mouth.

Foie gras: generally used to spread bread. Many foie gras on the market are not cured foie gras, and duck liver may be added.

Duck liver: It is a substitute for foie gras. It is small in size, yellow in color and not too strong in taste.