Tips for Selecting New Year's Goods - Consume Pastries and Desserts in Moderation
It's time again to purchase New Year's goods. Experts suggest that selecting them must be rational, with controlled quantities, so that family and friends can eat fresh, healthy, and nutritious food during the Spring Festival.
>> Pastries and Desserts
Consume in Moderation, Sugar-Free is Best
During the Spring Festival, many families will stock up on pastries. Experts note that it is crucial to control the intake of sugar and fat when buying desserts. It is best to choose sugar-free options as much as possible. Try to purchase pastries that are close to their natural color and taste, avoiding the intake of artificial colors and flavorings.
Furthermore, since pastries often have a short shelf life, you can perform a sensory inspection of their quality before purchasing. First, observe their external shape and color. Then, cut them open to check the internal structure, paying attention to any signs of mold on the inside or surface. Finally, evaluate their aroma and taste to see if there is any rancid smell from oils and whether the texture is soft and pleasant.
>> Dried Fruits
Be Cautious with Shiny Appearance
Dried fruits like walnuts, peanuts, melon seeds, and pistachios are popular holiday snacks for all ages. However, the market offers a wide variety of dried fruits with varying quality and significant price differences, making selection difficult. Experts remind consumers to first check if the packaging includes the manufacturer's name, address, production date, and expiration date. It is advisable to choose well-known brands. It is best to buy sealed-packaged products from reputable department stores or supermarkets and check for their production and expiration dates. If buying loose dried fruits, try to avoid those that are too shiny, especially those that appear to be coated with a layer of wax. Also, check for any signs of mold or spoilage, and opt for plain-flavored varieties when possible.
>> Dried Goods
Smell First, Then Check the Color
When selecting dried goods, always smell them first, then check their color. For example, dried goods with excessive sulfur dioxide often have a sour, astringent sulfur smell, which is stronger with higher超标 (exceeding the standard). Dried goods treated with sulfur fumigation have an abnormal color; for instance, fumified snow fungus is pure white, but its natural color should be slightly yellowish with varying shades.
Different dried goods have different selection tips. For example, mushrooms are generally best if they are round, yellowish-brown in color, smooth, dry, thick-fleshed, small-capped, have a stem, and have a fragrant aroma. Black fungus should be chosen for its large size, light weight, smooth and shiny surface, brittle texture that breaks easily, clear texture, and pleasant smell.
>> Smoked and Cured Foods
Surface Should be Dry and Fat Should be Transparent
Smoked and cured foods are essential for many households during the New Year. Experts warn that during processing, nitrite levels in these foods can easily exceed standards, they are prone to mold, and the smoking process can produce carcinogens. Therefore, selection must be done carefully. High-quality cured products are dark red, with transparent fat, dry and resilient meat that springs back without leaving a clear indentation after being pressed. When purchasing, choose products with a dry surface; a damp, greasy, sticky, or slippery surface is more likely to breed bacteria and may already be spoiled. For cured products with overly bright colors, artificial coloring may have been added, so it is best to avoid buying them.
>> Fresh Meat
Colorful and Lustrous, with Good Elasticity
Fresh meat has a thin, dry surface layer, a lustrous color, and the color of its cross-section varies slightly by type and tenderness—being darkest for beef and lighter for pork and lamb. The meat should be firm and elastic; when pressed, it should quickly return to its original shape. It should have the characteristic aroma of the respective meat, with a slight gamey smell. Poor-quality meat is either very dry or extremely moist, lacks luster and elasticity, and if its color has turned brown or green and has an off-odor, it indicates the meat has spoiled.