Abstract: The new bitter gourd variety Liangli No.3 is a mid-early maturing and heat-tolerant first-generation hybrid variety, developed from a high-generation inbred line TS-087（female parent）crossed with another high-generation inbred line TS-367（male parent）. This variety exhibits vigorous plant growth, strong branching ability, and produces greenish-white, medium-length, round-grained tubers with short longitudinal ridges. It has a high female flower rate and strong fruit-setting ability, with the first female flower occurring at the 11th to 13th node. The gourd is 26 to 32 cm long, 5 to 7 cm in diameter, with a flesh thickness of about 1.3 cm and a single gourd weight of 450 to 500 g. The fruit is evenly and neatly hung, with a high commercial yield and a glossy and oily skin. It has strong resistance to powdery mildew and high yield. In the variety comparison test conducted in the autumn of 2021-2022, the average yield over the two years was 41,340.00 kg ·hm⁻², an increase of 12.8% compared to the control variety Xinhua Yu. According to testing, the protein content of Liangli No.3 bitter gourd is 0.84 g·hg⁻¹, the moisture content is 94.9 g·hg⁻¹, the ascorbic acid（vitamin C）content is 84.1 mg·hg⁻¹, and the reducing sugar content is 0.54 g·hg⁻¹. Comprehensive analysis indicates that this variety is suitable for open-field cultivation in Fujian during both summer and autumn seasons.