Beigua is an annual creeping herb of Cucurbitaceae.

There are translucent coarse hairs on the stem.

Tendrils bifurcate.

Leaves papery, triangular or ovate.

Flowers monoecious, solitary, yellow.

The shape of fruit varies with varieties, and the seeds are white.

Beigua is shaped like a pumpkin but smaller, also known as peach pumpkin, and its skin color is red and yellow like gold, so it is also called golden melon.

Sweet and non-toxic, it has the effect of moistening lung and relieving asthma.

Beigua is a fruit and vegetable variety, which is often used to treat asthma in China. Beigua can be eaten raw, cold and stir-fried.

The difference between pumpkin and watermelon is that the flesh of pumpkin is yellow and the taste is slightly sweet and fragrant.

1, Beigua millet porridge: Wash the Beigua (the skin can also be eaten) and cut it into small pieces, of course, not too small. When cooking porridge, when the rice is almost cooked, put the melon into the pot and cook it together.

Boil 10 minutes and it will be cooked.

2, steamed melon: wash the melon, (the skin can also be eaten) and then cut into pieces, steamed in a pot, it can be cooked in about 20 minutes, especially sweet.

If fried, shred it and put some lean meat in it for frying.