Chayote is native to Mexico and Central America. It was introduced to the United States in the 18th century and later spread to European countries. Japan introduced it from the United States in 1917 and introduced it to China in the early 19th century. It was mainly cultivated in Yunnan. Chayote is a nutritious fruit vegetable. Each 100 grams of fresh fruit contains 0.9 grams of protein, 7.7 grams of carbohydrates, 22 micrograms of vitamin C, and also contains a variety of other vitamins and minerals. Chayote can be eaten in a variety of ways, such as cold salad, stir-fried, and hot pot. The common ones include: stir-fried chayote with gluten, stir-fried chayote with shrimps, chayote fish fillet, chayote stewed pork ribs, etc. In addition to the edible fruit of chayote, its young stem tips are also a very flavorful vegetable. It is very popular nowadays in Guangdong, Yunnan, Taiwan and other places, and is regarded as a health vegetable. Ways to eat include: stir-fried dried tofu with chayote tips, stir-fried chayote tips with black bean paste, stir-fried shredded pork with chayote tips, etc.

Bergamot is a variant of citron in the Rutaceae family. It has similar properties to the original species. The only difference in shape is that the fruit has cracks like a fist or open like a finger. The pulp is almost completely degraded. For medicinal purposes, it is an aromatic stomachic medicine.

The hand is a variant of citron, and its differences from this species are: the leaf apex is imprinted, sometimes with concavities; the fruit is elongated, split like a fist or opened like a finger, and the number of splits represents the number of carpels. Those with cracks like a fist are called Fist Buddha's Hands, and those with cracks like fingers are called Open Buddha's Hands. It is mostly cultivated in gardens or orchards in southern provinces and regions of my country. The peel and leaves contain aromatic oils, which have a strong fresh fruit fragrance and are used as raw materials for flavoring; the fruits and flowers are used for medicinal purposes. The nature and flavor are pungent and warm. Ingredients include volatile oil and orange glycoside. Function: aromatic, regulating qi, strengthening the stomach and relieving vomiting, resolving phlegm and relieving cough. It is used for indigestion, thick and greasy tongue coating, chest tightness and bloating, vomiting and cough, and nervous stomach pain. [Pain in the liver and stomach (including chronic gastritis, gastric neuralgia, etc.)] 12-15g of fresh bergamot (6g of dried), brew with boiling water, substitute for tea. Or 6 grams each of Bergamot and Xuanhusuo, decoction in water and taken, is effective in treating stomach qi pain. [Damp phlegm cough (including chronic bronchitis)] 6 grams each of Bergamot and Ginger Pinellia, decoct in water to remove residue, add sugar and take warm. [Infectious hepatitis] Bergamot is also known as nine-claw wood, five-finger orange, and bergamot. It is a small evergreen tree of the Rutaceae family. Bergamot is mainly produced in Fujian, Guangdong, Sichuan, Jiangsu and Zhejiang and other provinces. Among them, Jinhua Buddha's hand in Zhejiang is the most famous. It is known as "the fairy among fruits and the most wonderful flower in the world" and is also known as "Golden Buddha's Hand".