Chinese bayberries
Bayberry-liqueur-filled chocolate
Bayberry dishes Photo provided to Hangzhoufeel
Seasonal treat
By Fang Jingyi
Hangzhou residents have been eagerly awaiting the arrival of Chinese bayberry season since the early summer. These juicy, ruby-red fruits go straight from the trees to market stalls and eventually into people’s fruit bowls, becoming one of the most iconic treats of early summer.
As early as the end of May, many locals have already posted photos of their “first bite of bayberries” on their social media accounts, announcing the start of the season.
Hangzhou and its surrounding areas are known for a wide variety of Chinese bayberries. The most common ones include Dongkui, Biji, and Ding’ao Black bayberries. Among them, Dongkui bayberries are large, juicy, and sweet, making them one of the most popular varieties, and Biji bayberries are smaller with tiny pits and a perfectly balanced sweet-and-sour taste.
Pick your own Chinese bayberries
While fresh Chinese bayberries are easy to find at markets, many people prefer to drive out to the suburbs and pick them straight from the trees. Both Xiaoshan district and Linping district have large bayberry orchards open for visitors. In particular, Dujia Bayberries in Suoqian town, Xiaoshan, are known for their large size and sweet and juicy flavor. This town has about 1,000 acres of fruit trees, with mid-June marking the start of a two-week prime picking window.
Chaoshan Mountain area at Linping district also has about 100 acres of bayberry trees, featuring multiple varieties, including Dongkui, Tanmei, and Lichimei (lychee bayberries). These orchards are expected to open to the public in mid to late June. Other places like Pingyao town in Yuhang district also offer pick-your-own options for bayberry lovers.
Unlock multiple ways to enjoy bayberries
Chinese bayberries have also inspired a wide range of new treats. In Hangzhou, many drink shops now offer bayberry sparkling water and iced bayberry tea. Dessert shops have also created new flavors like bayberry ice cream.
Many Hangzhou locals make their own bayberry liqueur at home. They infuse the fruit with a large amount of sugar and white liquor, and then store them in a cool place for half a year. This not only helps preserve the fruit, but offers new ways to enjoy its flavor. Bayberry-liqueur-filled chocolate has attracted lots of attention since it went on sale. One bite through the crisp shell and the wine-soaked fruit melts on your tongue, leaving a surprisingly deep, lingering aftertaste. In Meirong Village, Tonglu county, this unique treat has turned a humble local fruit into a symbol of rural innovation.
One thing to keep in mind: bayberries are delicate and spoil easily. It’s best to eat them the same day you bring them home or store them in the fridge. Before eating, soak them in lightly salted water to remove any dust or tiny bugs from the surface.