Simple way to identify Chinese vegetables and fruits

Chinese fruits containing many toxic chemicals increasingly penetrate deep into Vietnam market are always the obsession of housewives. To recognize Chinese fruits is not too difficult, just a little thoughtful will help women to ensure their health and safety.

How to distinguish Vietnamese and Chinese vegetables

Carrot

Carrot

1. Vietnam (on the left): There are elbows, petioles are often intact, sometimes roots radiate around the tubers. The bulbs are small, pale yellow, uneven in size, not stretched.
2. China (right): No pulp, bright orange, bright. The size is large, smooth and the tubers are fairly even. The leaves are usually trimmed or cut clean.

Garlic

Garlic has small and very fragrant cloves.

1. Chinese Garlic (on the right): Big bulb, big garlic cloves and easy peel.
2. Vietnamese Garlic (on the left): Small bulb, garlic cloves are smaller and difficult to peel, especially Vietnamese garlic gets better smell than Chinese garlic even if it has not been processed.

Potato

Potato

1. Da Lat Potato (on the left): Thin shells, when pouring, the tubers touch each other so it is easy to peel, yellow intestines, small potato eyes.
2. Chinese potatoes (on the right): Big, big eyes, thick, thick, cooked when cooked.

Ginger

Ginger

1. Chinese Ginger: There are usually two shell colors that are yellow and pale white. Chinese ginger has a smooth, smooth crust, big berries, big, evenly, little nodules, clean and very clean.
2. Vietnamese Ginger: Has a duller crust, more pronounced roots and nodules, small size and very characteristic aroma.

Onions

Chinese onions have only 1 shrimp and no fragrance.

1. Chinese Onions (on the left): Big tubers, only 1 shrimp, thin, not fragrant.
2. Vietnamese Onions (on the right): Thick bark, few on a bulb and very fragrant.

Onion

Dalat onion has a white silk outer shell.

1. Onions in Dalat: Big, white silk outer shell, easily scratched.
2. Chinese Onion: The shell is yellow, purple or white, has a round or oval shape.

Tomato

Chinese tomatoes are shiny, large and stalkless.

1. Chinese Tomato (right): Ball, big, sessile.
2. Vietnamese Tomato (on the left): Often with stalks, fresher colors.

Cabbage

Chinese cabbage and Dalat cabbage.

1. Chinese cabbage: Smaller in size, round and smooth, not crumpled, buds bent, not curly.
2. Dalat cabbage: fairly large size, white.

Cabbage

Chinese cabbage has a darker blue color than the distinctly different Dalat.

Renovated round corn, pale color. And Chinese Chinese cabbage is slender and dark green.

Red pumpkin

Vietnamese pumpkin has a grainy appearance, a distorted shape.

1. Vietnamese pumpkin has a small size, a rough appearance and a distorted shape.
2. Chinese pumpkin has a large size, long fruit, a shiny and beautiful outer shell.

Differentiate fruit types

Hong

Chinese roses are round and have a deep orange color.

1. Pink Vietnam (on the left): fruit has a round, smooth shape (like a chicken egg), the stalk section has many dark spots, no grooves. The skin is pale and has bruises. Fruit size is small and uneven in color.
2. Chinese pink (right): evenly round, large and slightly square, with four notches. The size is big and even. The shell is beautiful, bright red, dark orange, often without scratches.

Grapes

Vietnamese grapes (left) and Chinese grapes (right) have distinct differences in color.

1. Vietnamese grapes : Phan Rang grapes are usually small fruits, red or light purple, berries, touching the fruits are firm and firm. Roll very fresh, short beam. The sour taste.
2. American grapes: darker, more elongated, sweeter, crunchy, with little or no seeds.
3. Chinese grapes: large, round fruit, often in cold containers. The fruit has a light purple color, with a chalky chalk. The intestine has many seeds and is soft. The taste is slightly sour.

Oranges

Vietnamese orange is rough and often burnt, not as beautiful as Chinese oranges.

1. Vietnam : Vinh orange fruit round, small, yellow green, often burnt.
2. America, Australia or South Africa: orange peel is lighter than Chinese orange, but the surface of the shell is thicker, tighter, more rough. US orange price at Hoc Mon wholesale market is currently VND 56,000 / kg.
3. China: only seasonal, from October to the Lunar New Year. Big fruit, fruit has a dark color, thin shell, smooth shell surface, slightly pointed stalks and slightly rounded fruit parts; sometimes with leaves. Seedless.

Tangerine

Chinese mandarin contains a bright, shiny, attractive yellow chemical.

Chinese tangerines often have a beautiful shape, bright yellow, thick shell and much more uniform size than Vietnamese tangerines. When peeled off, the head is often dry, spongy, not succulent.

About taste: Due to the injection of many preservative chemicals, Chinese sweet tangerine has a bitter taste, even many fresh fruits but when peeled the areas are ripe, have a pungent odor from chemicals, sometimes suffer from green mildew.

pear

Chinese pears are usually round, shiny, green or bright yellow, and the fruits are very eye-catching.

In Chinese pears, Endosulfan is found, this is a toxic chemical to eliminate worldwide by the United Nations. Due to the use of many preservatives, Chinese pears keep the appearance attractive longer, while the internal quality is not guaranteed.

Usually, the shape of Chinese pears is usually big, shiny, green or bright yellow, evenly eye-catching. Meanwhile, Vietnamese pears are elongated, have a rough shell and dark yellow color.

If Vietnamese pears have a sweet, slightly acidic taste, a sweet aroma, Chinese pears have a strong sweet taste, no specific aroma.

Pomegranate

Vietnamese pomegranate (pictured above) is small in size and grainy compared to Chinese pomegranate (below).

If Vietnamese pomegranate is usually small, the skin is rough or burnt, the Chinese pomegranate is larger in size, smooth and more rounded. The color of the normal shell is white and pink.

In addition, Chinese pomegranates often have bright red, eye-catching seeds, evenly spaced particles. Chinese pomegranate seeds often do not smell or smell of chemicals. Chinese pomegranates are often sold early and longer than Vietnamese pomegranates because they contain many preservatives.

Mango

Chinese mangoes use chemicals to ripen so there is no bright color.

Chinese mangoes are often super speeded with toxic chemicals.

Chinese mangoes have a pungent odor, translucent yellow pods, black speckled stalks. The mango pods are green in color, but the inside is ripe, not mango is Chinese mango has been impregnated with many chemicals.