Love eating Chinese yam, but don't know how to tell the real from the fake? Don't worry, today Chinese Health and Wellness Web will teach you how to distinguish between real and fake yams...
1. Look at the "core line"
Chinese yam slices do not have a core line in the center, while cassava slices do. Although the core line is very small, it can be seen with careful observation. Some cassava slices, because they are sliced thinly, may lose their core line after drying, but this will leave a small hole. If there is a small hole in the center, it is definitely a cassava slice. Check the edges. The skin of Chinese yam is very thin and is always peeled clean before slicing. The skin of cassava, however, is much thicker than that of Chinese yam. Some cassava the size of a thumb is too small to peel easily, so counterfeiters often don't bother to peel it, leaving thick skin on the edges of the slices. Any slice with thick skin is fake yam.
2. Touch to distinguish
Dried Chinese yam slices are rich in starch, so they feel smooth and细腻 to the touch, and a lot of starch sticks to your hands. Although cassava is also very starchy, it has more coarse fiber than Chinese yam, so it feels rougher to the touch, and less starch remains on your hands.
3. The boiling test
Chinese yam is generally easy to boil until soft, while cassava is very difficult to soften. Boiled Chinese yam has a soft, powdery texture, while cassava remains quite hard. Good quality Chinese yam has unblemished skin, is covered in mucus, has a snow-white cross-section, is rich in mucus, and has low moisture content. The skin can be stir-fried fresh, or the dried yam can be used in decoctions or congee. Peel it before eating to avoid any strange, numbing or prickly sensations. Friendly Reminder: How to store fresh Chinese yam. Fresh Chinese yam can easily oxidize when exposed to air in the atmosphere, and it will also turn brown when it comes into contact with iron or metals. Therefore, it's best to use a bamboo knife or a plastic knife to cut yams. First, score the skin, then break it into sections by hand. The cut surface can oxidize easily. You can first soak it in rice wine, then use a hairdryer to dry it to promote healing. Then, wrap it in tissue paper, cover it with several layers of newspaper, and store it in a cool, dark corner. Sliced Chinese yam should be immediately soaked in salt water to prevent it from turning black due to oxidation.
4. Precautions:
Storage conditions for loose iron rod yams: Can be stored for a long time in a dry and ventilated place. Be sure not to let it sprout, as sprouted yams can produce trace amounts of toxins and must not be eaten.