Longan meat generally refers to the fresh fruit meat of longan, cinnamon refers to the sun-dried longan, both are actually the same thing.

Longan meat refers to the fresh longan baked into dried fruit that becomes cinnamon in traditional Chinese medicine, the texture is soft and slightly viscous, often bonded as a block. Because of its seed round black gloss, the umbilicus protruding white, looks like the legendary "dragon" eyes, so named.

Longan meat buying tips

1, look at the shape

Flesh grain detailed for the best. At this stage of the sale of the market for the prevalence of longan meat for slices of meat and oil soaked dried cinnamon, detailed storage of all the longan meat of small lantern meat is less, but its round, dry, light, sweet flavor, is the best quality of longan meat.

2, look at the tone

All normal longan meat tone should be yellowish red, color apricot yellow crystal clear longan meat for the ignition of charcoal smoked; tone flush whitish longan meat for the ignition of sulfur powder smoked.

3, smell taste

All normal longan meat has a light flavor, while the sulfur powder smoked longan meat show strange taste, generally large particles, meat thick, round and uniform shape and taste of sweet alcohol is preferred. Shell shell surface round and flat, yellow-brown color conspicuous; shell surface is uneven, there is oil yellow-brown stains indicate that just started to mildew.