Raw materials: Selected Anhui Huoqiu ecological breeding A-level Lande goose fatty liver, paired with Bordeaux red wine from France

Craftsmanship: Low temperature slow soaking for 48 hours, red wine tannins penetrate the texture of foie gras, remove fishy smell while locking in fat aroma

Taste: After slicing, the section appears light pink amber in color. On the palate, you can first feel the faint fruity aroma of red wine, followed by the melting of foie gras and fatty notes, without any greasiness. The aftertaste is slightly sweet

Eating scenario: Paired with crispy French fries, or spread on warm toast, drizzle 1-2 drops of original red wine, and instantly transform into French breakfast