Myrica rubra is a subtropical fruit originating in China, and its cultivation history is quite long. According to the scientific research on Hemudu site, it is found that as early as 6000 years ago, local people began to eat wild bayberry. Myrica rubra is a valuable fruit, which is rich in protein, iron, magnesium, copper, vitamin C, citric acid and other beneficial ingredients. Every100g contains 0.9g of protein, and the heat is 79kcal. Besides being eaten fresh, fruits can also be processed into sauce, juice, wine, dried (preserved) and so on. Myrica rubra, as a precious fruit, also has a good pharmacological effect, which can help digestion, diuretic kidney, relieve summer heat and relieve boredom. Has the effects of nourishing stomach, invigorating spleen, expelling toxin, caring skin, regulating qi and promoting blood circulation, resisting aging and improving immunity. Chinese medicine also has a high evaluation of it. Li Shizhen said in Compendium of Materia Medica that Myrica rubra "can quench thirst, harmonize the five internal organs, clear the stomach, and get rid of annoying pathogens." People are also used to choosing the best Yangmei and soaking it in white wine, commonly known as "Yangmei with soju". In hot summer, eating a few bayberries with soju can not only relieve summer heat, but also stimulate appetite and make people feel refreshed. Dietary taboo: Myrica rubra is warm, and eating more will lead to fever, phlegm and other reactions of getting angry. In addition, the fruit acid in bayberry will corrode teeth, so brush your teeth in time after eating.