Why 燕盞, 燕條, 燕角, 燕餅 and 燕碎 are one material in five states of intactness, why the flawless white cup is the suspicious one, the 斤-versus-兩 pricing trap, and nine checks you can make with your eyes.
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How to choose dried fish maw (花膠) in Hong Kong: the type ladder, what head-count really means (fewer head = bigger), male vs female (公乸) and which suits braising vs soup, how to spot bleached and plastic fakes, plus soaking and storage. A culinary buying guide.
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How to choose dried sea cucumber in Hong Kong: what head-count really means (fewer head = bigger), the variety ladder (spiny vs smooth vs sow), dried vs pre-soaked, how to spot good quality and avoid sugar-loaded product, plus soaking and storage.
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