The Dragon Boat Festival approaching, the streets are already filled with the aroma of zongzi.Zongzi.is wafting everywhere.How can citizens identify inferior zongzi when purchasing them?Food experts advise careful inspection.

Firstly, from appearance, normal bamboo leaves should turn dark and yellow after steaming or boiling;they will not remain green.Secondly, from the taste, dyed bamboo leaves have a faint smell of sulfur after cooking.Lastly, dyed bamboo leaves turn green when boiled, while normal ones leave the water pale yellow after boiling.Additionally, when selecting zongzi, avoid purchasing from unlicensed vendors selling outdoors, those without complete or clear labels, and those not stored at proper temperatures.Do not buy unpackaged frozen zongzi or those improperly labeled with unclear information.Instead, choose reputable stores or markets, recognize well-known brands, ensure the cold storage temperature is met, check for intact packaging, and read label information carefully.For vacuum-packed zongzi, inspect for any leakage or bloating; do not buy them if there are such issues.

Experts particularly emphasize the importance of choosing fresh products.If you cannot refrigerate after purchase, consume immediately.After purchasing loose-packaged zongzi at home, re-heat thoroughly in boiling water before consumption for safety.For leftover zongzi, store them promptly in the refrigerator and avoid leaving them out long-term.Do not eat those showing signs of mold or off odors.

Most zongzi are primarily made fromglutinous rice,so control your intake.Elders and children should consume in moderation, chewing slowly.Individuals with gallbladder disease, pancreatitis, and chronic digestive issues should also avoid over-consumption.For diabetes patients, chestnut zongzi and sweet zongzi are not suitable for frequent consumption.