To check the authenticity of the Hong Kong version of Wyeth's Qi Fu, the method is as follows:

1. Look at the packaging. Genuine milk powder must be well packaged, tightly sealed, and printed with the product name, factory name, production address, production date, batch number, shelf life (or storage period), ingredient list, main ingredient content, trademark, etc. Products with the above-mentioned marks, loose packaging or sealing, unclear trademarks, or ambiguous labeling are all counterfeit goods.

2. Test the feel: pinch the milk powder packaging bag with your fingers and rub it back and forth. Real milk powder has a fine texture and will make a "squeaking" sound; while inferior milk powder has smaller particles due to being mixed with white sugar, glucose and other ingredients. If it is rough, it will make a "swishing" sound.

3. Identify the color: real milk powder is naturally milky yellow; inferior milk powder is whiter in color, has crystals and luster upon closer inspection, or is bleached, or has other unnatural colors.

4. Smell: Open the package and you will find that real milk powder has the unique frankincense of milk; inferior milk powder has little or no frankincense.

5. Taste: Put a little milk powder into your mouth and taste it. Real milk powder is delicate and sticky, easy to stick to teeth, tongue and palate, dissolves quickly, and has no sugary sweetness (added sugar) (Except milk powder); inferior milk powder dissolves quickly in the mouth, does not stick to teeth, and has a strong sweet taste.

6. Check the dissolution speed: put the milk powder into a cup and rinse it with cold water. Real milk powder needs to be stirred to dissolve into a milky white turbid liquid; inferior milk powder can automatically dissolve or precipitate without stirring. When brewed with hot boiling water, real milk powder forms suspended matter that floats to the surface and sticks to the spoon at the beginning of stirring; inferior milk powder mixed with low-quality milk dissolves quickly and lacks the fragrance and color of natural milk. In fact, the so-called "instant" milk powder is mixed with auxiliaries, and there is no real instant pure milk powder.