Foie gras with fish sauce and truffles (a mushroom, fragrant smell, table with the distinction of gold) of the world's three famous gourmet treasures is one of France's traditional dishes। Its precious to the same extent as our lunch on the shark's fin, sea cucumber। That foie gras is not the food elite exaggerated। For eating, menu-eat cold and hot to eat two, generally eaten cold foie gras to be blood bars after stirring broken into Application of Muddy, call it sauce। This is what we usually refer to as the Eganjiang, hot food generally take foie gras after block after marinated grilled or fried or ettringite। Both hot and cold, the Western Lane foie gras are to be used as the first site, although it can not be considered a hunk। But in the table before play was the role that can not be ignored।
Goose is not flying, but often are looking forward to a much foie gras, I could fly to the dinner table, the entrance is kind of like 60,000 Eimeria meticulous, lips and teeth in your mouth and taste the feeling of infinite taste buds can be linked to the infinite passion, a mousse, or that a Eganjiang for me, the lure is enough to let me give up what, for instance, on a three-day hunger, At that time the United States meal meal of foie gras are not balk।
