Crisp Pear

Crisp Pear

　　The “孩” (pronounced hái) in “孩梨” is pronounced like “yā” (duck), hence it is commonly known as “鸭梨” (Duck Pear). Crisp Pear was once a specialty of Botown in Hebei Province. Thanks to the region’s excellent water and soil conditions, the pears grow large with thin skins, golden in color, crisp, sweet, juicy, and suitable for storage. However, Botown is just a small riverside town—how could it compare in fame to a well-connected distribution hub like Tianjin? That’s why it came to be called “Tianjin Duck Pear,” and was exported and sold overseas. In reality, the fame was taken from the Botown specialty and attributed to Tianjin. Nevertheless, in recent years, due to advancements in fruit tree cultivation technology, Tianjin has indeed become a genuine producer of Crisp Pears.

　　 Specialty Benefits: The Crisp Pear has thin skin, small seeds, abundant juice, no core residue, a balanced sweet-and-sour taste, a lingering fragrance, and a crisp texture without being cloying. It has long been known as the “natural nectar.” Rich in vitamin C and minerals such as calcium, phosphorus, and iron, it stands out among the B vitamins. With a sugar content of over 12%, it can be stored fresh for 5–6 months. It helps clear the heart and moisten the lungs, relieve coughs and asthma, ease constipation, stimulate saliva and quench thirst, and detoxify after drinking. According to Li Shizhen’s Compendium of Materia Medica from the Ming Dynasty: “Raw pears clear heat from the internal organs, while cooked pears nourish the yin of the five viscera.” Modern medicine uses it to treat pneumonia, respiratory diseases, pulmonary heart disease, hypertension, and other conditions, with significant therapeutic effects. It can also be processed into premium foods and beverages such as canned pears, pear preserves, and pear wine.