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HOW TO DISTINGUISH VIETNAMESE FRUITS AND CHINESE FRUITS
Distinguishing Vietnamese fruits and Chinese fruits is not difficult because they are very different, just need a bit of eyeballs.
There is also a simple secret that you should choose fresh fruit, intact petiole, the probability of Vietnamese fruit is more than Chinese fruit because simply fruit from far away to Vietnam will take a long time. Time, people have to use preservatives to keep the freshness of fruits but until now they only keep the freshness of the left and the stalks and leaves, there is no way to keep.
One more thing Kentary wants to share with you is to use ready-made fruit in the land where you live, which season to eat to enjoy the best taste of each fruit and avoid collecting. Preservatives are harmful to health.
Here's how to distinguish Vietnamese fruits and Chinese fruits with the simplest eye:
Chinese pumpkin usually has a large weight, twice as much as the pumpkin. pumpkin fruit usually has long form, peeled and smooth peel
Pumpkin Vietnam has many shapes, often with rough, not smooth
Chinese snakehead fish has round belly, short shape
Vietnamese snakehead fish is long, more agile, yellow and black pattern
Chinese orange 12-15000 / kg, small fruits, seedless
Vietnamese orange> 30000 VND / kg, often burnt
Persimmons are easily broken so the results are bold, the more beautiful it is, the Chinese products are soaked with chemicals
Small Dalat Persimmons, the fruits are colored, often orange
Chinese garlic is large, garlic is big, easy to peel, lighter than Vietnamese garlic, the smell is not as aromatic
Chinese pomegranate is larger in size, smooth and rounded, the color of the shell is usually white and pink
Meanwhile, Vietnamese pomegranate is smaller, grainy and burnt, the shell is usually green, gradually turning red when ripe.
Longans of Chinese thin shell, pale color
Vietnamese longans are thick and grainy
Cauliflower in Dalat with medium buds, cauliflower flowers are less uniform, grainy, cauliflower stalks are light green
Chinese green cauliflower buds are even and smooth, dark green stalks, no fragrance
Chinese apples shell round, usually wrapped in porous mesh
Cabbage Daisies are big, round and flat, the outer leaves are light green, stalks are tight, hard to peel and have a characteristic aroma
Chinese cabbage is smaller, round, leaves are dark green outside, stalks are not tight, easy to peel
Chinese cantaloupe was injected with medicine, so the bowel was flat
Chinese plums are big, blue, translucent yellow, not as beautiful as Vietnamese plum, when being brought out from the refrigerator, the plum is often bitten
Da Lat potato is small, thin, easy to scratch, small eyes, yellow intestine
Chinese onions are big, shiny, round, and bulbs are all of equal size
Vietnamese onions often have many long roots and stems
Out-of- Chinese mangoes are usually green, unripe like Vietnamese mangoes
When you see mango fruits are translucent yellow, black in stalks should not be bought
Vietnamese carrots have stalks, lighter colors, often irregular
• How to distinguish medicinal pickled fruit and ripe fruit
Coconut is impregnated with bleach all day, not blackened by mucus
bananas are soaked with the drug evenly yellow, the fruit is yellow but the stem is still green
Outside the drug-impregnated jackfruit is very green, thorny, hard, thick, but the inside is golden
The fiber is slightly white, the fruit is yellow
Soaked sapodila is usually smooth, golden and bright
Vietnamese fruits or Chinese fruits are too dangerous when being soaked, so be wise to learn about food before deciding to buy food!