Yuhuabao is a variety of lychee from Yangxi County, Yangjiang City, Guangdong Province, China. Yuhuabao lychee has a cultivation history of over 300 years in Yangxi County, where centuries-old trees can be found everywhere, heavily laden with fruits. The leaves of this variety are small and light green (it has the smallest and lightest-colored leaves among existing cultivated varieties). The leaves are narrow, slightly pointed at the tip, with upturned edges on both sides, and the midrib is concave.

The fruit is round and slightly heart-shaped, with red skin that has raised, blunt-edged, white or slightly greenish and waxy crack lines. The fruit's shoulder is distinctly protruding, and there are two types of shoulders: double-shouldered and single-shouldered. The fruit's skin has evident furrows on the belly side, with thick outer skin that is less prone to cracking. It is suitable for storage and transportation. When the fruit is peeled, the flesh is milky-white and translucent, with a dry and clean feel on the hands. The flesh is thick, firm, and has a crisp and sweet taste with a slight fragrance, making it highly appreciated for its excellent flavor.

The fruit is relatively large, with a thick flesh and small seed. Each fruit weighs between 25 to 34 grams, and the edible portion accounts for 73.7% of the total weight. The flesh is rich in nutrients, with an appropriate sugar-to-acid ratio. The soluble solids content ranges from 18.4% to 20%, total sugar content is 16.4%, including 12.46% of reducing sugar, and citric acid content is between 0.07% to 0.1%. Per 100 grams of Yuhuabao lychee, it contains 50.2 milligrams of vitamin C, and the sugar-to-acid ratio is 159.2:1, making it one of the finest lychee varieties in the Lingnan region.