Laiyang Rosa roxburghii, also known as Laiyang Rosa roxburghii, is an excellent variety widely cultivated in Pak Lei. Because the main producing area is Laiyang City, the producing area is named after chiping. Cultivation began in the late Ming and early Qing dynasties, and it has been nearly 400 years. The fruit is large, the average commercial fruit weighs 220 ~ 280 grams, and the maximum fruit weight is more than 800 grams. The fruit without calyx pinching is oval to spindle-shaped, and the top of the fruit with calyx pinching expands into inverted oval and short ladle shape, and the shape of the fruit varies greatly with different fruit-bearing parts. Peel thin, yellow-green or yellow-green.