The frozen bayberry is taken out of the refrigerator and can be eaten directly after thawing. The best way to thaw Myrica rubra is air thawing, that is, standing at 25℃ for more than ten minutes. This thawing method can keep the taste of Myrica rubra to the maximum extent.

Myrica rubra: a small tree or shrub belonging to Myrica of Magnoliaceae, also known as Shengshengmei, Baitianmei and Shumei, has high medicinal and edible value and is distributed in East China, Hunan, Guangdong, Guangxi and Guizhou. Myrica rubra originated in Yuyao, Zhejiang, China. In 1973, Myrica pollen was found when the Hemudu site of Neolithic Age was excavated in Yuyao, indicating that Myrica rubra grew in this area more than 7, years ago. There are more than 5 species of this genus, among which Myrica rubra, Myrica rubra, Myrica rubra, Myrica rubra and Myrica rubra are known in China, and Myrica rubra is mainly cultivated economically.

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