Quickly identify 8 types of Chinese vegetables and tubers that are counterfeit Vietnamese goods sold during Tet
(Baonghean.vn) - Distinguishing vegetables imported from China is not too difficult, just be a little observant and you will be able to easily choose the right vegetables and tubers grown in Vietnam. Below are some ways to distinguish Vietnamese and Chinese vegetables accurately that housewives should know.
1. Garlic
Chinese Garlic:The bulbs are very large, the outer skin is slightly yellowish white, easy to peel. When peeled, Chinese garlic has few and quite large cloves, and at the same time has a pungent, spicy taste, not very fragrant.
Vietnamese Garlic:Usually has small bulbs, many cloves and small cloves with white or purple-brown outer skin, difficult to peel. Vietnamese garlic has a spicy taste, a fragrant smell, a characteristic pungent taste, but Ly Son garlic has a pleasant aroma, less pungent taste.
2. Ginger
Chinese Ginger:Big, round tubers, smooth, supple skin, succulent body, big, even tubers, few veins, few rough spots, very clean, easy to peel, light yellow color. Chinese ginger core has less fiber, paler veins.
Vietnamese Ginger:The skin is dull, with many roots and rough spots. When you break the root in half, you will see veins inside. It has a strong, spicy aroma. The core of Vietnamese ginger has many fibers and clear circular veins.
3. Onion
Chinese Onion:Has shiny skin, large, longer bulbs, less rough, high uniformity; When cut, the onion has a slightly greenish white color, often soaked in water.
Dalat onions:Usually there are still many roots and the stem is long, the outer skin is white, easily scratched; when the onion is cut, it is white and dry.
4. Cabbage
Chinese cabbage:Small, round ears, dark green outer leaves, loosely wrapped, very easy to peel; when cut in half, the leaves are not tightly packed together, very loose texture.
Dalat cabbage:Large, flat round ears, light green outer leaves, tightly rolled, difficult to peel; when cut in half, the leaves are tightly packed together, very tight texture.
5. Broccoli
Chinese Broccoli:usually darker green, the cauliflower is even, smooth, sticks together firmly, the stem has been cut short for easy moving and storage; when cooked, it has no smell.
Dalat broccoli:has moderate buds, less uniform cauliflower, light green stem, usually has larger stem and florets than Chinese cauliflower; has a light aroma when cooked.
6. Potatoes
Chinese Potatoes: Moderate in size, oval rather than long, even in size. Thick, smooth skin with few scratches, large tuber eyes. With pink-skinned Chinese potatoes, when cut, they have a deep yellow color.
Dalat Potatoes: Moderate in size, oval-round, uneven. Thin skin, easily scratched, shallow eyes. When cut, pink-skinned Dalat potatoes have a light color.
7. Carrots
Chinese carrots: Shiny, even, large roots without stems or heads, often black due to being stored for a long time, brighter red color than Dalat carrots
Dalat carrots: Small, fresh and usually have stems, tiny roots on the stem, light pink to yellow.
8. Tomatoes
Chinese tomatoes:Harvested and transported for a long time, the stem is often gone; the shell is shiny, smooth and very eye-catching; the fruit has many seeds, little powder, and is difficult to peel off the outer shell.
Vietnamese tomatoes:oblong, oval, flat round, misshapen fruit, not round. Usually the stem is still fresh and firmly attached to the fruit; the skin may have dark spots and not ripen evenly.