Tongling Radish

Tongling Radish

　　This radish boasts unique qualities: snow-white skin as smooth as jade, tender and thin, filled with juicy, solid flesh. It doesn’t become fibrous or hollow inside, has no spicy taste, and is sweet and crisp. Each plant grows only one main root with very few side roots. The sprouts of this radish are more easily absorbed by the human body and can be used in various dishes—stir-fried, boiled, or served cold. They also make a delicious fruit-like snack when eaten raw. The radish can also be used medicinally. With a cool nature and a mildly spicy, sweet taste, it enters the lung and stomach meridians. It helps relieve food stagnation, dissolve phlegm-heat, regulate qi and soothe the middle, and detoxify. It is used to treat indigestion and bloating, loss of voice due to cough with phlegm, vomiting blood, nosebleeds, diabetes, dysentery, headaches, and difficulty urinating. This variety is considered an outstanding example of dense-fleshed radishes. Due to its wide adaptability, fast growth, high yield, and good commercial quality, it has been widely cultivated in the region in recent years.