1, Dongkui Yangmei: Dongkui Yangmei is native to Huangyan, Zhejiang, and is famous for its extraordinary cause and effect. The fruit color is purplish red, the meat column is thick, and the soluble solid content is 13.5%. It is one of the excellent varieties of Myrica rubra in the world and enjoys the highest glory of "the king of Myrica rubra".
2. Late rice Myrica rubra: The origin of late rice Myrica rubra is Dinghai, Zhejiang, and it is a late-maturing Myrica rubra variety. At the same time, as one of the "four fine varieties" of Myrica rubra in China, late rice Myrica rubra has always been considered as the best edible variety, which is worth popularizing and planting.
3. Myrica rubra: Myrica rubra is named after its purple-black fruit when it is ripe, and it is a famous fine variety in China. When ripe, the fruit surface is purple-black, the meat column is rod-shaped, the end of the column is round and blunt, and the meat is soft, juicy, sweet and slightly sour. But also has storage resistance, transportation resistance and excellent processability. It is one of the best fresh and canned varieties at present.
4. Ding 'ao Myrica rubra: Ding 'ao Myrica rubra, also known as Chashan Myrica rubra, is native to ouhai district, Wenzhou, and is a famous "hometown of Myrica rubra in China". The pulp of Myrica rubra in Ding 'ao is firm, full, tender and crisp, bright and shiny, with large core and small core, which is deeply loved by consumers.
5. Myrica rubra with black crisp core: Myrica rubra with black crisp core is mainly produced in Chaoyang and other places in Guangdong. It has the characteristics of thick meat, small kernel and sweet juice. As early as 1986, it was rated as "Guangdong famous fruit" and was recognized as pollution-free agricultural products by the former Ministry of Agriculture in 2004.