Eight ways to know the wild

February 12, 2020

Because wild quail has high nutritional value and taste is superior to culture quail, the market price is 8 to 10 times higher than that of culture quail. Nowadays wild cricket resources have fallen drastically, and many people who sell crickets have often fooled consumers by breeding their wild crickets. Consumers can only eat real wild quail if they learn to identify the true ways of wild crickets.
1, the back. The wild pheasant has a smooth back surface and is yellow-green or olive-green in color; the rear of the culture quail is rough and gray in color.
2, skirts. The wild python skirt is thick and the skirts are very thin.
3, claws. The wild crickets have strong limbs, hard, pointed and yellow claws; the quail limbs are weak and the claws are not hard and sharp.
4, the trunk. Wild crickets are thin and thin, and they are thick and fat.
5, floor. The wild cricket floor is black and the pattern is clear and dark in color; the floor of the quail farm is red and white.
6, under the ribs. Wild crickets are clean under the ribs and there are dirt on the breeding grounds.
7, teeth. The wild yellow teeth have many yellow and strong dental plaques, and the cultured alfalfa teeth are less likely to fall off.
8, taste. Wild tadpoles have a strong stickiness when eaten, and have a poor stickiness in farming, making them most noticeable when stewed.

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