If you come to Xinglong in October, you'll see all red because it's hillhaw's harvest season. Bright red and large in size, Xinglong hillhaw is noted for its plump and soft flesh and its sour sweet flavor. It contains not only proteins, fat, carbohydrate, and mineral elements such as calcium, phosphor, potassium, and iron, etc., but also are rich in vitamins. According to ancient Chinese medical books, hillhaw can be used to reduce extravasated blood, enhance hydrochloric acid in gastric juice, and remove indigestion. The annual yield of hillhaw in Xinglong amounts to more than 4 million kilos, ranking the first in whole China.