First: Yellow lemon and green lemon are two different varieties. Second, the cortex of yellow lemon is rough, the flesh color is light yellow, and it has a strong fragrance; The skin of green lemon is green, the skin is smooth, the flesh is transparent, and there is a faint lemon fragrance. Third, lemons in northern China are mostly yellow, which are mostly used for western food. It can be squeezed into lemon juice to cook seafood, which has the function of removing fishy smell and increasing freshness. You can also slice and soak in water, which has the effect of reducing fat and weight. Green lemons are more common in the south. Cooking with fish can alleviate the fishy smell, cooking with meat can make the meat soft and delicious, and cooking with heavy dishes can eliminate the greasy feeling and make people refreshing and appetizing. Fourth, in terms of nutrition, the nutritional components of the two are basically the same. Fifth: Compared with yellow lemon and green lemon, the content of citric acid and vitamin C is slightly higher, so it tastes more sour. In addition, the skin of green lemon is relatively thin and is often used to make sour juice drinks.