How to distinguish Chinese vegetables and fruits from Vietnamese vegetables and fruits

Vegetables and fruits are now flooding the market, both branded and unbranded. Of these, Chinese vegetables and fruits make up the majority, and you can see them everywhere.

China is famous for its unclean vegetables and fruits, full of chemicals, chemical residues, etc. Although Chinese vegetables and fruits are no longer popular, there are still many Chinese products, and housewives have a hard time distinguishing which are made in China and which are made in Vietnam.

You can refer to the 12 types of vegetables and fruits below, which have been distinguished as Chinese and Vietnamese.

1. Cauliflower:

From the outside, Da Lat cauliflower has a larger stem and florets than Chinese cauliflower. Chinese cauliflower is usually darker green than Da Lat cauliflower, and the florets are larger. In the picture, the Chinese cauliflower has been kept for 26 days but is still green, while the Da Lat cauliflower has only been kept for 2 days and is already showing signs of turning yellow.

2. Cabbage:

Dalat cabbage is white and larger in size. Chinese cabbage is dark green and small, looking even.

3. Strawberries

4. Ginger

The photo on the left is of smooth, shiny, juicy Chinese ginger with yellow flesh and little fiber. Although Vietnamese ginger (right) is ugly in appearance, it is very fragrant.

5. Onion:

Dalat onions have large bulbs, white outer skin, easily scratched while Chinese onions have yellow, purple, or shiny white outer skin, round or oval in shape.

6. Carrots:

Dalat carrots are small, dark in color, fresh and usually have stems. Chinese carrots are shiny, have even, large roots without stems or tips and are often black from being stored for a long time.

7. Pumpkin:Vietnamese carrots have small, dark-colored, fresh roots, usually with stems (right), unlike Chinese carrots (left) which are shiny, even, large, without stems or tips, and are often blackened due to being stored for a long time.

The small, bumpy pumpkins are ours. The Chinese pumpkins are usually twice or three times the size of ours, and the fruit is longer, shinier, and more beautiful (fruit).

8. Tomatoes:

Chinese tomatoes (left) are always big, shiny, and stemless because they use preservatives for a long time. Vietnamese tomatoes usually have stems and are fresher. In the photo (right) are Vinh Phuc tomatoes, which are pointed and much smaller.

9. Potatoes

Dalat potatoes are round, have shallow eyes, thin skin, and are easily scratched. Chinese potatoes are of even size, large and long, have deep eyes, and smooth skin, and are rarely scratched.

10. Onion:

Chinese onion (left) has a large bulb, only one clove, not fragrant, thin skin. Vietnamese onion usually has several cloves per bulb, very fragrant, thick skin.

11. Garlic:

Chinese garlic (left) usually has many cloves, large bulbs, thin skin, is easy to peel, and has a pungent, spicy taste. Vietnamese garlic has many types, but the bulbs are small, difficult to peel, and have a very distinctive aroma.

According to Discovery