Kaiba, also known as Lu Ju and Jin Wan, was born in the south of China with a history of more than 2,000 years. This is the most popular fruit in early summer. Batch produced in Anyi County, Nanchang, with round fruit, thin skin and tender meat, thick and white meat, sweet and slightly sour taste, refreshing juice and unique flavor. Putting it on the market in batches is in the off-season of fruits, so it is very popular. Every year, hundreds of thousands of kilos of kaipa are sold in Anyi county, and they are soon sold out. Keba is rich in protein, fat, vitamin C, sugar, calcium, magnesium, iron and other ingredients, with high nutritional value. Keba fresh fruit can be eaten raw, canned, fruit wine and jam. Made of leaves, kernels, fruit juice and crystal sugar, the famous Kaiba ointment has the functions of clearing away lung heat, relieving cough, moistening throat and promoting fluid production. Keba's trunk is thin and tough and can be carved. Keba flower is a precious honey source. "Kaibami" is sweet and pure, and it is an advanced tonic. It has been introduced to many countries in Asia, Europe, Africa and Oceania. (Nanchang)