Raw material: slice only 30% essence in the middle of a single goose liver, and the thickness of each slice is even (about 0.8cm)

Process: Standardized low-temperature slicing process, avoiding texture damage caused by squeezing, fully cold chain locking freshness, passed HACCP food safety certification

Taste: The slices have a pink and tender color, with delicate texture and no tendons. After frying, the edges are slightly charred, while the interior remains dense. The bite is full of pure fat fragrance

Eating scenario: When pan frying, slowly fry with butter over low heat (30 seconds per side), paired with blueberry sauce or fig sauce to neutralize the greasiness, making it the preferred choice for high-end Western main dishes