The kiwifruit (scientific name: ActinidiachinensisPlanch), also known as the kiwi fruit (kiwi fruit is an artificially selected variety of kiwifruit, which has become a synonym for kiwifruit due to its widespread use). China is the origin of the kiwifruit, which was introduced to New Zealand in the early 20th century. on November 6, 2008, at the International Kiwifruit Conference held in New Zealand, more than 200 experts from 19 countries around the world unanimously recognized that: China is the origin of the kiwifruit, and that the world's kiwifruit originates from the town of Wuduhe, Yiling District, Yichang City, Hubei Province.

The kiwifruit is generally elliptical in shape, yellow-brown in early appearance, reddish-brown when ripe, with a dense downy skin and edible flesh, which is bright green and has rows of black or red seeds. Because the macaque likes to eat, so the name kiwifruit; there are also said to be because the skin covered with hair, looks like a macaque and named, is a kind of tender quality, rich in nutrients, flavorful and delicious fruit.

The kiwifruit has a soft texture and a sweet and sour taste. The flavor has been described as a mixture of strawberry, banana and pineapple. In addition to containing kiwi alkaloids, protein hydrolase, tannin pectin and sugars and other organic matter, as well as calcium, potassium, selenium, zinc, germanium and other trace elements and the human body needs 17 kinds of amino acids, it is also rich in vitamin C, glucosinolates, fructose, citric acid, malic acid, fat.