Sweet and refreshing, with fine fibers and plenty of juice.

Uniform and straight in specification, with a length of 15–20 cm.

Smooth, orange-red skin; firm, crisp, and tender flesh.

Moderately sweet and tangy, juicy, and with a delicate texture.

The fruit is round and uniformly shaped, with a single-fruit diameter of 65–85 mm.

Smooth skin with a vibrant red color and plump, firm flesh.

Sweet and refreshing taste, with densely packed flower heads and a tender texture.

The flower heads are firm and evenly shaped, with a single-head diameter of 12–16 cm.

Vivid green in color, with white stems, and overall high freshness.

Moderately spicy and aromatic, with a crisp, refreshing texture and plenty of juice.

Spherical, round and uniform; single-fruit diameter: 60–80 mm.

The outer skin is dry and firm, with uniform coloration, and exhibits good storage and transport tolerance.

Rich garlic aroma, just the right amount of spiciness, and firm meat.

The garlic bulbs are plump and uniform, with a single-bulb diameter of 4.5–6.5 cm.

The outer skin is dry and white, the cloves are tightly packed, and it is resistant to storage and transportation.

Rich and aromatic, with a slightly spicy taste and firm, tender meat.

The ginger chunks are plump and uniform, with each piece measuring 8–12 cm in length.

Golden, firm skin with fine, dense fibers; excellent storage and transport tolerance.

Sweet and refreshing, with thick, juicy, and slightly crisp flesh.

Individual fruits are uniform and plump, with a diameter of approximately 70–95 mm and a single-fruit weight of 150–250 g.

Smooth, glossy skin with natural red, yellow, or green hues; excellent storage and transport tolerance.

Delicately fragrant and tender, with a rich soybean aroma and a soft, slightly sweet texture.

The pods are plump and uniform in size, measuring approximately 5–8 cm in length, with fine pubescence on the outer skin.

Vivid, vibrant green color; plump, full beans; harvested at peak freshness.

Delicate and tender in texture, subtly sweet with no astringency, and densely fleshy.

The fruit shape is straight and uniform, with a single-fruit length of approximately 20–30 cm.

The skin is smooth and glossy, with a lustrous purplish-black color, and the flesh is firm and solid with no hollow core.

The texture is tender and smooth, the flavor is fresh and delicate, with a natural mushroom aroma.

The stipe is slender and uniform, measuring approximately 10–15 cm in length.

White or pale yellow in color, with small, uniform, and tightly packed caps, and excellent shelf life.

Fresh, fragrant, tender, with a crisp texture and plenty of juice.

Stems are thick and uniform, measuring approximately 30–50 cm in length.

Vivid, vibrant green color; fine, delicate fibers; excellent storage and transport durability.

Fresh and refreshing, juicy, with a crisp and tender texture.

Uniform, straight fruit shape; individual fruit length approximately 20–25 cm.

The skin is vibrant green and smooth, with fine spines, ensuring excellent shelf life.

A rich, creamy texture, moderate starch content, and natural flavor.

The tubers are uniform and plump, with each fruit weighing approximately 150–300 g.

The skin is smooth or slightly netted, with a yellow-brown color, and exhibits good storage and transport tolerance.

Sweet and juicy, with a crisp texture and a mild spiciness.

The roots are straight and uniform in shape, with individual root lengths ranging from approximately 25 to 40 cm.

The skin is white and smooth, the flesh is firm and delicate, and it is resistant to storage and transportation.

The flesh is firm and elastic, with a fresh, tender texture reminiscent of abalone.

The stipe is thick and uniform, measuring approximately 10–15 cm in length.

Milky-white, smooth in color; the cap is plump and firm, with excellent storage and transport tolerance.

Sweetness 11-13, acidity less than 0.55

Fruit shape is relatively small, conventional diameter: 55mm-60mm-65mm

Moderate number of mesocarps, moderate fruit flesh wall

Sweetness 12-15, acidity less than 0.45

Medium fruit shape, regular diameter: 65mm-69mm

Relatively few membranes, thinner fruit flesh walls

Sweetness 13-17, acidity less than 0.35

Smaller fruit shape, regular diameter: 60mm-65mm

Seedless or few seeds, standardized fruit shape and taste

More juice, fewer membranes, thin fruit flesh walls

Sweetness 12-14, acidity less than 0.4

Medium fruit shape, regular diameter: 65mm-70mm

Seedless, standardized fruit shape and taste

More juice, fewer membranes, thinner flesh

Sweetness 13-17, acidity less than 0.4

Medium fruit shape, regular diameter: 60mm-65mm-70mm

Seedless, standardized fruit shape and taste

Few membranes, thin fruit flesh wall

Sweetness 13-17, acidity less than 0.45

Smaller fruit shape, regular diameter: 60mm-65mm

Seedless, highly standardized fruit shape and taste

Relatively few membranes, thinner fruit flesh walls

Manually de-cored, rich in selenium.

Soft and slightly sweet texture

Low fat, high protein, and the total sugar and protein content is the highest among the three major lotus seeds in China. (Mostly used for porridge and soup)

Made from high-quality daylily, with good water absorption

Rich in daylily glycoside, lotus alkaloid, and "lotus heart" components

National Geographical Indication Product. (Mostly used in porridge and stir-fries)

Thick and juicy, rich aroma, rich in selenium

Contains flavonoids and various amino acids

(Often used for stir-frying or as a condiment)

Hand-picked and sorted, good water absorption.

Rich in selenium, calcium, iron, phosphorus, and protein

and other nutrients such as carotene.

The texture is relatively crisp. (Often used for stir-fries or as a condiment)

Rich in protein, amino acids, and trace elements such as selenium, zinc, calcium, magnesium, and potassium

Strong aroma and a crunchy texture.

(Often used in cooking with meat)

Rich in various amino acids and mineral elements such as phosphorus, potassium, calcium,

magnesium, iron, zinc, and alkaloids such as adenine, choline, and putrescine.

The organism is large and fleshy. (Various cooking methods: stir-frying, pan-frying, roasting, steaming)

Super A-grade quality.

Contains abundant amino acids, proteins, and a certain amount of minerals,

Can improve body metabolism. (Often used for soup)

Rich in protein.

(Often used in cold dishes and side dishes)

Contains 18 amino acids and trace elements such as manganese, zinc, copper, magnesium, and selenium.

The meat is relatively tender. (Often used in meat stews and stir-fries)

Rich in protein, amino acids, iron, calcium, sodium and other trace elements.

(Often used in stir-fries with meat, cold dishes, and soups)

High nutritional value. Contains a large amount of glutamic acid

Maximizes the freshness of dishes.

(Often used with chicken, fish in stir-fries, steaming, stewing soup, hot pot)

Sweetness 17-22

Medium fruit shape, conventional weight 70-90, 90-110, 110+

Hairless skin, red core.

Nuts are plump and have a high oil content (approximately 52% per microgram)

High in copper, sweet taste.

(Often used in cold dishes and side dishes)

Nuts are plump and have a high oil content (approximately 52% per microgram)

High in copper content, sweet taste.

(Mostly used for cold dishes and side dishes)

Rich in trace elements such as calcium, iron, potassium, and selenium.

Made with juice extracted from locally grown sugarcane with high sugar content.

(Mostly used for infusions, tea, and coffee)