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The Deliciousness and Joy of Eating Goose Liver
Tracing back over 2000 years ago, the Romans truly discovered the deliciousness and pleasure of eating foie gras.
Tracing back over 2000 years ago, the Romans truly discovered the deliciousness and pleasure of eating foie gras. Initially, they served it with figs and presented it to Emperor Caesar, who regarded it as a delicacy. Later, it spread to Alsace and rural southwestern France. Gradually, people began using foie gras to make meat jelly and sauce, and pairing it with French bread for consumption, which was both simple, convenient, and approachable.
Until the reign of Louis XVI in France, foie gras was presented to the court as a tribute to Louis XV. After tasting it, it was deeply loved by the king and became famous, establishing its extraordinary status as a delicacy. In 1870, foie gras was first cooked. A Dim sum chef was in service, and foie gras was wrapped in dough and used at the reception. Since then, Strasbourgian has been associated with goose liver, and many people believe that Strasbourgian goose liver is the best in the world.
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