Look at the color and gloss: good vermicelli is translucent and shiny, but some vermicelli made from sweet potatoes will also be slightly yellow or gray, but they are close to the color of the raw material itself. If the color of the vermicelli is very light, transparent, and lacks luster, it is likely to be fake vermicelli or low-quality vermicelli.

Smell the aroma: After soaking good vermicelli in hot water, it will have the aroma of starch or sweet potatoes and beans, but will not have any peculiar smell. Fake vermicelli often smells musty, or sour, and doesn't even taste like food.

Look at the flexibility: generally fold it with your hands. Good vermicelli is more brittle after drying and will break as soon as you fold it; fake vermicelli may have colloid added in it and will not break easily after being exposed to the sun for a long time.

Extended information:

The impact of inferior vermicelli on the body:

Inferior vermicelli may contain excessive alum, industrial paraffin, sulfur, etc., which are harmful to human health. Extremely harmful.

Industrial paraffin: Some studies have shown that the industrial paraffin contained in some inferior vermicelli is a substance containing heavy metal impurities and some carcinogens. Long-term consumption may cause cancer. Heavy metals can also cause poisoning, memory loss and other hazards.

Sulfur: Sulfur is often used by unscrupulous vendors to smoke food, making the food look white and less likely to turn yellow and moldy. If the vermicelli has been smoked with sulfur, the residual sulfur will affect the digestive system and may also harm the liver and kidneys, and the poison is very serious.

Inferior vermicelli poisons the brain, liver and kidneys. How to identify the quality of vermicelli?