Toxic poultry smuggled into Vietnam

These are second-grade products, which Chinese people never eat, but are used in delicious cuisine at restaurants in Vietnam.

Toxic substances
The meat is of low quality and worse, preserved by toxic substances. A trader reported that tainted chicken legs and entrails are submerged in various chemicals to make them look fresh. At restaurants chefs only need to mix the meat with spices to make them taste good.
 
Second-grade chickens, which are not quarantined, have also been illegally imported through the border province of Lang Son.
 
No distinguishing of tainted meat
Though the local police agency has set checkpoints to prevent the inflow of Chinese animal products, tonnes are still being sold at markets each day.

At the market, consumers cannot distinguish between the toxic and fresh meat.
 
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