Sanhua plum belongs to Rosaceae, one of China plum genus, which was first planted in Sanhua Town, wengyuan county, Guangdong Province. It has strong adaptability, easy planting and management, fast growth and early fruiting. Generally, it can bear fruit in three years after planting, and it begins to enter a high-yield period in five years, with an average yield of 15-25 kg per mu, which is high and stable. Xinyi City introduced planting in Qianpai Town in the 198s, and then expanded to Heshui, Xinbao, Chashan, Wangsha, Huaixiang and other towns. Because these places are cold in winter and cool in summer, the temperature difference between day and night is large, so it is an ideal place to plant Sanhua plum. The red skin and meat of Sanhua plum fruit is gorgeous in color, big and thick in meat, crisp in meat, sweet and sour, fragrant in smell, and contains sugar, protein, carotene, riboflavin, etc. Every 1ml of juice contains 17.5-28.7mg of vitamin C, with excellent flavor quality and high nutritional value. It is not only a good fresh fruit, but also a good raw material for processing preserved fruit.
Sanhua plum has a good maintenance effect on liver disease. Sun Simiao, a famous doctor in the Tang Dynasty, once said: "Liver disease should be eaten". Vitamin B12 in Sanhua plum can promote hemoglobin regeneration, and moderate consumption of Sanhua plum by anemic people is of great benefit to health The beauty of Sanhua plum is very strange. Regular consumption of fresh Sanhua plum can make the face smooth as jade, which is a rare natural essence of modern beauty. Sanhua plum wine is known as "resident wine". According to the theory of traditional Chinese medicine in the motherland, plum is sweet and sour, cool in nature, and has the effects of clearing away liver heat, promoting body fluid production and facilitating urination. It is especially suitable for treating stomach yin deficiency, dry throat, abdominal edema, and dysuria.