Tips

Identifying Chinese Vegetables: A Guide to Spotting the Difference

Chinese vegetables laced with stimulants and preservatives are causing concern among homemakers. The sophisticated production of Chinese vegetables makes it difficult to distinguish them from their Vietnamese counterparts. Here are some simple tips to identify Chinese vegetables.

Administrator

28 July, 2024

Distinguishing between Chinese and Vietnamese vegetables can be a challenge for homemakers concerned about their family’s health. This guide will help you identify the differences between the two, ensuring you make informed choices when purchasing produce.

1 Garlic

Garlic

Chinese Garlic: Bulbs are large, with ivory or pale yellow skins that are easy to peel. Cloves are also large, with fewer segments and less pungent oil, giving off a sharp smell.
Vietnamese Garlic: Bulbs are smaller, with white or purple skins that are difficult to peel. Cloves are smaller, with more pungent oil, a pleasant aroma, and a slight spiciness. Ly Son garlic, in particular, has very small bulbs, white in color, and a mild fragrance without the sharpness.

2 Dried Onion

Dried Onion

Chinese Dried Onion: Characterized by thin, light pink skins, each bulb typically contains a single clove, and it doesn’t cause eye irritation when cut. It also lacks the sharp onion aroma.
Vietnamese Dried Onion: On the other hand, these onions have multiple layers of purple skins, and each bulb contains multiple cloves. They tend to make your eyes water when cut and have a sharp aroma. When fried in oil, they release a delightful fragrance.

3 Onion

Chinese Onion: These onions have shiny, reddish-brown or reddish-orange skins, and their shape is usually round. When cut, the flesh is light green or white-green, with a mild taste and less pungent aroma.
Vietnamese Onion: The bulbs are smaller and slightly flattened. The skins are prone to scratches and have a yellow or yellowish-brown color. When cut, the flesh is ivory-colored, spicy, and pungent.

4 Ginger

Chinese Ginger: The roots have a shiny, smooth, and clean appearance, with large bulbs and fewer surface wrinkles. The core is pale, free of fibers, and the wrinkles are faint. The taste is also mild.
Vietnamese Ginger: Bulbs are smaller, with a rough and sandy surface, and more wrinkles. The core is bright yellow or dark yellow, fibrous, and has a distinctive spicy and fragrant taste.

5 Cabbage

Chinese Cabbage: Smaller heads with dark green outer leaves, loosely wrapped, making them easy to peel. When cut in half, you’ll notice many holes, and the leaves don’t hold together well.
Vietnamese Cabbage: Larger heads with light green outer leaves, tightly wrapped, making it challenging to peel. Cutting it reveals minimal gaps between the leaves.

6 Chinese Cabbage

Chinese Chinese Cabbage: Elongated heads with dark green leaves and a less sweet taste.
Vietnamese Chinese Cabbage: Rounded heads with light green or very pale leaves and a mild sweetness.

7 Broccoli

Chinese Broccoli: Evenly sized florets that are large and a deep green color, with stems that match in color.
Vietnamese Broccoli: Uneven, rough florets that are a lighter green than their Chinese counterparts, with stems of the same lighter shade.

8 Carrot

Chinese Carrot: Uniformly sized, shiny, and clean roots with a deep orange color. They often lack stems or show signs of blackening at the top due to prolonged storage.
Vietnamese Carrot: Less uniform in size, with a yellow-orange color, a rough and sandy surface, and green stems.

9 Pumpkin

Chinese Pumpkin: Larger in size, with elongated fruits, shiny skins, and colors ranging from light green to orange.
Vietnamese Pumpkin: Smaller, rounder, or shorter fruits with rough, dark green, or brownish-orange skins.

10 Tomato

Chinese Tomato: Large, round, and shiny fruits without stems. They tend to stay fresh longer due to the use of preservatives.
Vietnamese Tomato: Smaller, with pointed ends, resembling chicken eggs, and they have stems.

11 Potato

Chinese Potato: Oval-shaped roots that are slightly elongated, with thick, dark pink skins, and a deep yellow core. The eyes are large and deep.
Vietnamese Potato: More rounded oval shape, less uniform, with thin, easily scratched skins that are yellow-brown. The core is light yellow, and the eyes are shallow.

With these simple and memorable tips, you can easily differentiate between Chinese and Vietnamese vegetables, ensuring you make safe and informed choices when purchasing produce.

Frequently asked questions

Identifying Chinese vegetables can be tricky, but with a few key tips, it becomes easier. First, Chinese vegetables often have unique textures and flavors, with some being crisp and watery, while others are soft and earthy. Shape and color are also distinguishing factors, as Chinese vegetables can be slender or bulbous, and range from pale green to deep purple. Understanding the growing conditions and seasonality of these vegetables is key, as many are imported and may not be fresh. Lastly, knowing the common cooking methods and dishes they are used in can help identify them.

Some common Chinese vegetables include Chinese cabbage, which is crisp and watery with a mild flavor; Chinese broccoli, which has a slightly bitter taste and is often stir-fried; and Chinese eggplant, which is slender and purple, used in a variety of dishes. Chinese mushrooms, like shiitake and oyster mushrooms, are highly valued for their umami flavor. Chinese okra, or ‘loofah’, is a gourd with a soft, spongy texture. Lastly, Chinese chives offer a strong onion-like flavor and are commonly used as a garnish.

When selecting Chinese vegetables, look for bright, vibrant colors and avoid any signs of wilting or discoloration. The texture should be firm yet yielding, and the vegetable should feel heavy for its size, indicating freshness. Check for any signs of damage or bruising, especially on more delicate vegetables. For leafy greens, ensure the leaves are crisp and not wilted. Imported Chinese vegetables may have longer shelf lives, so be mindful of the source and purchase from reputable suppliers to ensure quality.

One common mistake is overcooking Chinese vegetables, which can lead to a loss of texture and flavor. Each vegetable has an optimal cooking method, so it’s important to understand whether it’s best stir-fried, steamed, boiled, or used raw. Also, some Chinese vegetables have strong, unique flavors that can overpower a dish if used in excess. It’s important to balance the flavors and use ingredients that complement each other. Lastly, don’t be afraid to experiment and try new varieties of Chinese vegetables to expand your culinary horizons.

Chinese vegetables can often be found in specialty Asian grocery stores or markets. Look for stores with high turnover to ensure freshness. When storing Chinese vegetables, keep them in the refrigerator, ideally in the crisper drawer. Store leafy greens and herbs in slightly damp paper towels to maintain moisture. Some Chinese vegetables, like eggplant and okra, are best used fresh, while others, such as cabbage and root vegetables, have longer shelf lives. Always wash and dry vegetables before storing to remove any dirt or chemicals.