The first thing is to choose the appearance. Dried longan is generally sold in two forms: shelled and without shells. For dried longan in shell, the dried fruit should be large and uniform in size, and the shell should be intact without dents or damage, which is a product of better quality. Dried longans without shells are of good quality if they are large and uniform in shape. You can check the thickness of the pulp. The thicker the pulp, the better.

The second trick is to shake the dried longan. If the flesh is plump and thick, the shelled dried longan will not make any noise when shaken; if there is an obvious sound and you can feel the shaking, it means the flesh is shriveled, so it is best not to buy it. This trick can be used in conjunction with the previous one to find plump and thick dried longan.

The third trick is to look at the color. High-quality shelled dried longans generally have a brown or yellowish-brown shell and a smooth surface; for unshelled dried longans, it is better to choose brown or brown-yellow color, and the color should be uniform and not too dark. Dried longans with shells that are brighter in color may have been soaked in an acidic solution. It is best to judge based on the smell at this time; pulp that is too dark may be inferior products that were improperly roasted. If the dried longan without shell is white or bright and yellow in color, it is not a normal product. The former is usually smoked with sulfur, while the latter is mostly smoked with briquettes. It is best not to buy it.

At the same time, when buying dried longan, you should also pay attention to whether it is moldy or insect-eaten. Moldy dried longan can be divided into two types: bright mold and dark mold. The shell of bright mold dried longan is white with a few white mold flowers. At this time, the pulp has become moldy; the dark mold dried longan is made from moldy fresh longan. It is processed and the bright color is dull. Whether it is mildew or dark mold, it is best not to buy moldy dried longan.

The fourth trick is to smell it. Good dried longan has a clear aroma and no peculiar smell. In order to sell it at a high price, unscrupulous merchants often smoke dried longan through sulfur before selling it. Such products have a slightly sour taste and do not have the unique fragrance of longan; dried longan smoked with briquettes will not have an obvious odor, but the aroma of the dried longan itself will be greatly weakened.

Finally, remember to check the dryness of the product. Dried longans with brittle and easily cracked shells have better dryness; those with shrunken but not broken shells when pinched are those with poor dryness, so it is best not to buy them.