1. Red-fleshed apple: The meat is crisp and tender, sweet and sour, and the anthocyanin content is more than 20 times that of ordinary apples, with excellent fresh food and nutritional quality.

2. Xiang: Also known as Himalayan white mulberry, it is a new variety introduced from abroad in recent years. Xiangjinpan has soft pulp, strong sweetness, no sour taste, fresh flavor of ginkgo and mulberry, and smell similar to milk.