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)