1. It is better to select longan with large particles, thick flesh, round and even shape, soft flesh, brown color, translucent and sweet taste. It can be identified by "peeling" and "rolling".

2. Then, if there are white spots on the surface and pedicle of the longan shell, it means that the meat has begun to become moldy; if there are a few white mold flowers on the shell, the meat is slightly moldy; if there are many white mold flowers The meat has become severely moldy.

3. Then, peel the longan by hand. If the core is easy to separate and the meat is soft and not sticky, it is of good quality; if the core is difficult to separate and the meat is dry and hard, it is of poor quality.

4. Then, pour the longan on the table. Good longan has high sugar content and the shell, meat and core are connected, so it is difficult to roll on a flat surface; poor quality longan is easy to roll.

5. Then, there are many ways to eat longan. Fresh longan can be eaten raw; longan meat can be used to make various sweet soup snacks; longan meat, lotus seeds, rock sugar, and sugar osmanthus can be made into soups that are clear, sweet, and fragrant. Nourishing longan and lotus seed soup.

6. Finally, longan meat, lotus seeds, and glutinous rice can be boiled into longan porridge. Longan meat can be made into a paste by mashing longan meat and jujube meat over low heat, adding an appropriate amount of water and simmering on the fire, and adding honey. , to treat symptoms such as spleen and stomach deficiency and loss of appetite.