Bergamot fresh fruit: long oval, split at the apex, such as palm or open hand, the number of cracks represents the number of heart cracks. One end near the fruit stalk is slightly thinner. The epidermis is green when tender and golden when ripe, with small concave oil chambers and several longitudinal grooves or edges. When cooked, the gas is sweet and rich.

Chuanbergamot slice: a thick slice of tender fruit cut longitudinally, with finger-like branches at the wide end and fruit stalks or round fruit stalks at the narrow end, with a length of 5-6 cm, a width of 2-4~8cm and a thickness of 4-8 cm. The surface is green-brown or yellow-green, with small concave oil chambers and wrinkles sealed, and the section is yellow-white or yellowish brown, showing punctate protrusions of vascular bundles after cutting. Fruit pulp degenerates or occasionally degenerates at the branch, but there is no seed kernel. Hard, not easy to break. The gas is slightly fragrant, and the taste is slightly bitter and sour.

Guangfo Finger Slice: Sliced slices of ripe fruits, with a thickness of 1~2mm, a length of 8~ 15cm and a width of 3~5cm. The edge epidermis is yellow-brown, with concave oil chambers, the section is yellowish white, and dotted vascular bundles are visible, and one end is finger-divided. Soft. The gas is slightly fragrant, and the taste is sweet first and then slightly bitter.

It is better to have large and thin slices with yellow skin and white meat and sweet smell.