Speaking of bayberry, bayberry fruit contains glucose, fructose, citric acid, malic acid, oxalic acid, lactic acid, vitamins and wax, among which vitamin C and organic acids are very rich, so it can increase the acidity in the stomach, stimulate appetite, harmonize stomach digestion, promote fluid production and quench thirst, and is often used for indigestion, abdominal distension and heatstroke.

In the experimental study, it was found that Myrica rubra has inhibitory effect on Escherichia coli, Shigella dysenteriae and other bacteria, and has anti-inflammatory and astringent functions, which has a certain therapeutic effect on dysentery and enteritis. In addition, it is also found that Myrica rubra contains anticancer substances, which can be used for adjuvant treatment of tumors. We can eat red bayberry raw, pickled or soaked in wine, and make the seven precious plums, jams and cans made of red bayberry a traditional food.

Myrica rubra wine, especially in the south of the Yangtze River, is always available in summer, so that people can not only taste appetizers, tonify and refresh themselves, but also dispel filth and relieve summer heat, so as to stop diarrhea and meet the needs of China.