Originally produced at Dujia Village, Suoqian Town, Xiaoshan District, Hangzhou City, Dujia red bayberry is also distributed in some villages around Dujia Village, divided into two types as the early one and late one, and the latter is refined.  

　　The red bayberry is one of the famous local products in Zhejiang and had been very famous as early as in the Song Dynasty. When taking his office in Hangzhou, the poet master Su Dongpo once sighed with emotion upon tasting Xiaoshan red bayberry that “even the litchi in Fujian, Guangdong and the grapes in Xiliang（in today’s Sinkiang）are inferior to the red bayberry in Zhejiang.” 

　　Xiaoshan has a history of planting red bayberry for almost one thousand years. According to the record in Guideline of Zhejiang Local Products and Flavor, “Xiaoshan, Cixi, Yuyao and Lanxi etc. are origin places for red bayberry, while the one produced in Xiaoshan is the most famous.” The best Xiaoshan red bayberry is produced at Dujia Village and is featured as big fruit, small core, round shape, rich juice and sweet taste.  

　　Dujia red bayberry is not only delicious but also rich of nutrition, as it contains protein, sugar, tartaric acid, calcium, iron and multiple vitamins. Besides, it has wide medicinal value: it can promote the secretion of saliva, relieve cough, help digest, tonify the kidney and diurese, banish excessive heat and get refreshed. In Xiaoshan, there is a folk saying that “People will get sick by eating peaches, while red bayberry can cure”. Besides by eating the fresh fruit, red bayberry can be dried under sun, can make wine, get conserved and make jam etc. Most Xiaoshan local people like to make “liquor red bayberry” in a simple way that soak the red bayberry into kaoliang spirit after cleaning the fresh fruit and then it can be conserved for long. In the very hot summer, it can stimulate appetite and leaves lingering taste by taking some liquor red bayberry before meals.