Eggplant, also known as aubergine, is an annual herbaceous plant belonging to the Solanaceae family. While it is typically grown as an annual in temperate regions, it can behave as a perennial shrub in tropical climates. Common names include "buttermilk" and "Kunlun melon," and it is primarily cultivated for its tender young fruits. Eggplants thrive in warm temperatures and are quite tolerant of heat. Native to Southeast Asia, eggplants were introduced to China between the 4th and 5th centuries AD. Over time, they have become a staple in many Asian cuisines. There are three main varieties of eggplant: round eggplant, which is widely grown in northern China; long eggplant, commonly cultivated in southern China; and dwarf eggplant, found throughout the country. The total cultivation area for eggplants in China is approximately 300 million mu, making it one of the most widely grown vegetables in the region. With its rich flavor and versatility in cooking, eggplant continues to be a popular choice among farmers and consumers alike. Whether used in stir-fries, stews, or grilled dishes, eggplant offers both nutritional value and culinary flexibility. Its deep purple skin contains antioxidants, and the flesh is low in calories but high in fiber. As global demand for healthy and sustainable food sources grows, eggplant remains a key crop in many agricultural systems around the world. Tanshinone IIA,Salvia Root Extract,Tanshinone IIA supplement Xi'an Sentian Biotechnology Co., Ltd. , https://www.sentianbio.com