Goose fatty liver, also known as foie gras, is a delicacy produced from geese that are raised in the late stage of their growth. Through artificial forced feeding, these geese consume large amounts of high-energy feed, leading to rapid fat accumulation and the formation of a large, fatty liver within a short time.
The fat content in goose liver reaches about 60%, with 68% being unsaturated fatty acids and only 32% saturated fatty acids. In every 100 grams of goose liver, there is up to 4.5-7.0 grams of lecithin, along with 9.0-13.5 grams of nucleic acids. These components help reduce blood cholesterol, lower blood fat, improve vascular health, delay aging, and protect against cardiovascular and cerebrovascular diseases.
Known for its smooth texture, rich flavor, and unique taste, goose liver is considered one of the world's top three gourmet foods and is often called the "king of green food." It has been cherished for centuries and is regarded as a luxury in fine dining.
In French cuisine, goose liver has long been a prized delicacy. Since its introduction to China over the past two decades, it has gained increasing popularity. During the APEC meeting in Shanghai, Chinese leaders served goose liver as a main course, sparking a trend in consumption across the country. Renowned culinary experts have explored various ways to prepare it, and the National Goose Liver Chinese Cooking Live Contest was held in Hangzhou, where over 100 different Chinese-style goose liver dishes were presented. Some of these recipes have even been featured in state banquets at the Great Hall of the People.
Here are a few simple and classic Chinese cooking methods for goose liver:
1. **Steamed Goose Liver** – If using frozen liver, it should be thawed in the refrigerator for 24 hours. After thawing, place the whole liver in a pot, cover it with plastic wrap to prevent moisture, and steam for 30–40 minutes depending on size. Let it cool slightly, then slice thinly and serve. Season with salt and pepper, and enjoy as a cold appetizer. The dish is rich in flavor, fragrant, and not greasy, showcasing the natural taste of the liver.
2. **Boiled Goose Liver** – Cut the liver into two pieces, place it in boiling water, and simmer for 5–8 minutes. Once cooled, slice and arrange on a plate. Decorate with lettuce and a border of flowers. Serve with a mix of salt and pepper. The broth can also be used to make soup or hot pot, offering a rich, savory taste.
3. **Fried Goose Liver** – Sauté fresh slices in butter until golden. Cook gently on both sides, and serve with onions and celery leaves for added flavor.
4. **Roasted Goose Liver** – Thaw and slice the liver, then roast it in a home oven. Diners can choose their preferred seasonings.
5. **Goose Liver in White Soup** – Wrap slices in raw egg white and cook in a pot of boiling soup. This method helps retain the liver’s juices and prevents fat loss, making it tender and flavorful.
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Anthocyanidins
Anthocyanidins is a kind of water-soluble natural pigments widely existing in plants in nature. They are colored aglycone obtained from the hydrolysis of anthocyanins. Most of the main colorants in fruits, vegetables and flowers are related to them. Under the condition of different PH value of plant cell vacuoles, anthocyanidins make the petals colorful. The main functions about anthocyanidins are antioxidant and free radical scavenging function, nutritional fortifier in food and Natural Pigment.
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