The Honey Pear from Luniao, Hangzhou is recognized as a China’s national geographical indication product. Due to its unique growing conditions, the water content of the pear is 30% higher than other pear species, and the pear residue is 20% lower than other pear species. This makes its flesh tender, juicy, soft and sweet.

20 pounds of fresh pears make one pound of pear syrup. In Chinese traditional medicine, a pear syrup made with a dozen herbs is popular as a remedy to soothe coughs, debunking the notion that medicine has to taste bad to be effective.

Legend has it that the fruit was first made into medicinal syrup in the early Tang Dynasty (AD 618-907). The story goes that then prime minister Wei Zheng tried treating his mother’s cough with herbal pear syrup after she refused to drink the traditional bitter herbal soup prescribed by the doctors. The syrup cleared up the cough. In more recent times, pear syrup was made into rock candies.