Among the "three great foods in the world", foie gras is not unreasonable. Vitamin A is higher than dairy products, which can protect eyes and keep eyesight. Improve skin color and excrete toxins from the body. If you have never eaten foie gras, then you have never eaten French food. But do you know why foie gras is so big? Foie gras is not a French patent. Ancient Egyptians have long discovered that wild geese eat a lot of food and store energy in their liver before migrating to meet the needs of long-distance flights. The geese caught during this period are also the most delicious. Naturally, people immediately thought of forced eating, which spread from Egypt to Rome and then to France.

But if I tell you the truth, do you still believe in western food? In fact, most French foie gras dishes use duck liver instead of authentic foie gras. After knowing the truth, netizens felt cheated. So 80% of the foie gras you eat in French restaurants is duck liver. After all, ducks grow much faster than geese. In France, which likes to eat foie gras, the growth speed of ducks can meet the demand. Although France is a big consumer of foie gras, it is not the largest producer of foie gras, because its cruel production process has aroused strong opposition from French livestock protection organizations, and Hungary, which has a long history of raising geese, has become the largest producer of foie gras.

How cruel is the production process of duck liver? Shortly after their birth, local farmers claimed them. In the first 12 weeks, these young geese were put in small cages, with their necks arranged outside iron bars, and fixed on a shelf dedicated to training neck muscles. The farmer increased the amount of food he fed every day, trying to fill the gosling's stomach. Only when the duckling's neck muscles and stomach are as strong as steel will the real torture begin. Three times a day, in the morning, at noon and at night, the farmer stabbed a 20-30 cm iron pipe straight into the duck's throat. 12kg mixture of corn and other feeds is stuffed into the stomachs of adult ducks from this tube. It's too late to digest. It's the next meal.

After 18 days, a fatty liver 6~ 10 times larger than that of normal duck liver was "completed". Only when morbidly obese duck liver is carefully taken out and cooked can it produce the real taste of top French foie gras. Because the fatter a duck is, the bigger its liver is and the more oily it is, the more delicious it is. Use damaged duck liver to make duck liver sauce. The price of duck liver sauce will definitely drop a lot. Goose fatty liver produced in Hungary is one of the most traditional agricultural products in the country. It is well known and popular in the European market. The average weight of the "fatty goose" liver raised in this way can reach 600-900g, and the most "obese" goose liver can reach 2kg. Under such torture, many Hungarian geese did not even touch a drop of water from birth to death. Do you still want foie gras after watching the whole process?