Crispy. The flesh of Jing Pak Lei is yellow and white, sweet and crisp at the entrance, and soft and juicy after ripening. Beijing Pak Lei, also known as Beijing Pak Lei, has oblate fruit with rich fragrance, high sugar content and small stone. Jing Pak Lei can be eaten directly, and can also be used to make red dates, rock candy pear water, fruit salad and Jing Pak Lei tremella soup. When you save Beijing and Pak Lei, you can wrap Beijing and Pak Lei in paper and store them in the refrigerator.