Myth 1: The whiter the mushroom, the better. Normal, fresh mushrooms have a layer of scales on their surface. Due to bumps during transportation, they are generally not a uniform pure white; the bruised areas appear light brown. Mushrooms treated with bleach show an unnatural white, lack the discoloration from bruising, and do not have the scales of a fresh mushroom. Their texture is relatively wet and slippery.
Myth 2: The greener the kelp, the better. High-quality kelp is characterized by wide, thick leaves, a deep green color, or a purplish hue with a slight yellowish tint, and no withered or yellow leaves. Kelp contains mannitol, which appears as a white powder on its surface. Processed kelp is considered good if it is clean, free from mold, and not sticky to the touch. If the color is overly bright or the water used to wash it is discolored, it should not be consumed.
Myth 3: The redder the meat, the better. To give cooked meats like roast chicken, roast duck, pork legs, red sausage, smoked ham, and pork offal an appealing color, some manufacturers add various artificial synthetic colors during production. The health hazards of such foods are self-evident.
Myth 4: The brighter the color of the biscuit, the better. Reputable biscuit manufacturers strictly adhere to national regulations regarding food additives and clearly label them on their products. In appearance, normal biscuits should have a relatively pure color that is consistent with the main ingredients. However, some small companies add excessive coloring to "enhance" the biscuits' appearance.
Myth 5: The greener the green tea, the better. Different varieties and grades of tea have different colors. However, high-quality green tea should have a vibrant, fresh, lively, and lustrous green color. For example, premium Longjing tea has an ivory color. Therefore, tea cannot be judged solely by its "greenness".