Pangu Ya Li

Pangu Ya Li

　　Pangu Ya Li

　　This variety boasts vigorous tree growth, with dark grayish-brown bark, yellowish-brown one-year-old branches, and reddish-brown older branches. It has a low branching rate. The leaves are broadly ovate, tapering to a pointed or abrupt tip, with a rounded or broadly rounded base. The fruit is aesthetically pleasing in shape, with a prominent stem end resembling a duck’s head. Harvested from late September to early October, it initially appears yellowish-green, offering a unique flavor and rich nutrition. Its main characteristics include medium to large fruit size (typically 175 grams per fruit, up to 400 grams), thin skin, small core, abundant juice with no pits or grittiness, and a well-balanced sweet-and-sour taste. It has a long-lasting fragrant aroma, is crisp yet not greasy, and is often referred to as “nature’s sweet dew.” The fruit is rich in vitamin C and minerals such as calcium, phosphorus, and iron, excelling among the B vitamins. With a sugar content of over 12%, it can be stored and kept fresh for 5–6 months. It is known to have benefits such as clearing the heart and moistening the lungs, relieving coughs and asthma, soothing dryness and aiding bowel movements, stimulating saliva and quenching thirst, as well as sobering up and detoxifying. The Ming Dynasty’s Li Shizhen noted in the Compendium of Materia Medica: “Raw pears clear heat from the six bowels; cooked pears nourish the yin of the five organs.” In modern medicine, it is used to treat pneumonia, respiratory diseases, pulmonary heart disease, hypertension, and other conditions with significant efficacy. It can also be processed into high-end foods and beverages such as canned pears, pear preserves, and pear wine.