Year-end goods selection tips in full-PuddingsPastriesSweet snacks should be consumed sparingly

With the season for purchasing year-end goods upon us, experts advise that one must choose reasonably, controlling the quantity purchased to ensure family and friends can enjoy fresh, healthy, and nutritious food during the Spring Festival.

>>Pastry sweet items

Spare consumption, with sugar-free options being ideal

During the Spring Festival, many families prepare some pastries.Experts state that one must pay attention to sugar and fat intake when selecting. When choosing,DessertsTry to opt for sugar-free options.Purchase pastries with natural color and taste as much as possible, avoiding artificial coloring and flavoring.

Additionally, since the shelf life of pastries is often short, one can first conduct sensory inspection on the quality when purchasing. First observe its external shape and color,then cut open to check the internal structure condition, noting any moldy changes in the pastry's inside and outside.

>>Nuts

Be cautious with brightly colored items

KernelsPeaches,peanuts,almonds, etc., are suitable for all ages as festival snacks.However, the market offers a wide variety of nuts with varying quality and prices, making selection challenging.Experts remind that when choosing, check if the factory name, address, production date, and shelf life labels on the packaging are complete. Prefer well-known brands.It is best to choose sealed products from reputable large malls or supermarkets, ensuring there are production dates and shelf lives.If buying loose nuts, avoid those that appear too bright, especially those that seem polished with wax; also check for mold or spoilage, choosing plain flavors where possible.

>>Dried goods

Smell first then inspect color

When selecting dried goods, smell them first before checking their appearance.Sulfite-excessive dried goods usually have an acidic sulfurous odor; the higher the sulfite content, the stronger the odor;Dry goods processed with sulfur fumes often appear whiter than normal. The real color of silver ear fungus is slightly yellowish white, and its hue can vary.For different types of dried goods, their selection techniques differ, for example,mushrooms

are best when round in shape, brownish yellow in color, smooth, firm, with small pieces, with stems, and have a strong fragrance;blackear fungusshould be picked if large, light, smooth, crispy, easily breakable, and fragrant.Mushroomsare preferable when large, light in weight, smooth and glossy, with clear texture and aroma.

>>Smoked cured food

Dry surface with transparent fat

Smoked cured foods are a staple during the year-end season. Experts advise that smoked cured products may exceed nitrite levels during processing, be prone to mold growth, and generate carcinogens during smoking; hence, careful selection is necessary.High-quality cured products are dark red in color, with transparent fat, firm texture, and slight elasticity. Finger pressure leaves no obvious indentation;Choose smoked products with a dry surface; those that are damp or overly greasy, even sticky and slippery, are more likely to have bacteria and may be spoiled.Avoid purchasing cured goods with overly vivid colors as they might contain artificial coloring and are best avoided.>>Fresh meat

Smooth surface with elasticity

Fresh meat has a thin layer of dry skin, smooth in appearance, with color varying by type and freshness,beefis the darkest, followed by pork and muttonbeing lighter.The cross-section is tightly packed, elastic; pressing it back to its original shape quickly after finger pressure. It carries various odors of domesticated animals with a slight fishy smell.Poor quality meat may be dry or excessively wet, lacking luster and elasticity. If the meat color turns brown or green, and has an unpleasant odor, it indicates spoilage.Poor-quality meat has a dry or extremely moist surface, lacks luster and elasticity, and appears brown or green if spoiled; it also has an off odor.