Raw material: 30% visible Lande goose fat liver, 5% French imported black truffle (non artificial essence)

Craftsmanship: Cook over low heat for 8 hours, preserve the granular texture of foie gras chunks, evenly blend black truffles into the sauce, no additives

Taste: The sauce has a deep brown silky color, and when scooped, small pieces of foie gras can be seen. When tasted, the rich aroma of black truffles is first felt, followed by the release of layers of foie gras fat. The salty aroma is moderate

Serving scene: Smear it on freshly baked whole wheat bread, or match it with fried golden asparagus, which can be used as afternoon tea Dim sum, or for pasta seasoning