The Chinese yam is a local yam, which is soft and sticky and suitable for stewing; while the foreign yam is more brittle and suitable for frying and stir-frying.

From the appearance, there is a certain difference between the two kinds of yam appearance, the local yam has more pockmarks, the surface is uneven, not smooth, and the surface of the yam has more whiskers, slightly dark yellow color; while the surface of the foreign yam looks smooth, lighter in color, with fewer roots and whiskers, and you can choose the right yam according to the need for cooking methods.

Selection Note

Whether you are selecting local or foreign yam, there are some key points. When selecting, you should generally choose yams that are brownish-yellow in color, flatter in size and firm in texture, and yams that are straighter and thicker in length.

Usually, the old yam surface protruding bumps are more, the diameter is thicker, the yam folded cross-section point-like material, darker color, more fiber content; young yam is the opposite. From the taste, the old yam fiber impurities are more, the taste is not as delicious as fresh and tender.

In the selection, you can hold the yam in your hand, if it is fresh yam skin will have a warm feeling, if it is not fresh, there will be beads of water oozing out, it may be refrigerated, refrigerated yam where the amino acids will be damaged, nutritional value and taste will be greatly reduced, so avoid buying refrigerated yam.