Wuhu Orchid-Flower Radish

Wuhu Orchid-Flower Radish

　　　Orchid-flower radish is a traditional pickled radish product made by the Wuhu County Pickle Factory in Anhui Province. It uses the local variety of small, long, white radishes as raw material. After processing, the finished product is characterized by being fresh, salty, crisp, and tender, with excellent color, aroma, taste, and appearance.

Production Method:

1. Pickling: A single heavy-salt curing method is used, meaning that for every 100 kilograms of fresh radish tops, 15 kilograms of salt are added during curing. The method involves using a concrete pool or large vat, where the cleaned radishes are poured in layer by layer with a layer of salt sprinkled on top. The first salting uses 10 kilograms of salt per 100 kilograms of fresh radishes. Thereafter, the vat is turned every 2–3 days, for a total of 5–6 times, with a little more salt added each time, totaling 5 kilograms of additional salt. The brine left after each turning is clarified and poured back into the pool (or vat). The top is pressed down tightly with a large stone, and the brine is kept at a depth of 10–15 centimeters to submerge the radishes. After 10–15 days of pickling, the radish tops show obvious changes in appearance—they become elastic and take on a jade-white color.

2. Slicing into Flower Shapes: The pickled radish tops can be taken out for processing at any time. First, rinse them with clean water, then soak them in water for 24 hours to leach out excess salt. Then, use a sharp kitchen knife to make a straight cut down the middle of each radish top, dividing it into two nearly equal halves shaped like the back of a comb. Next, make crisscross diagonal cuts on these two comb-back shaped halves to create intersecting diamond patterns. When pulled gently by hand, they take on the shape of an orchid flower—hence the name “Orchid-Flower Radish.”

3. Sauce-Curing: The sliced and patterned orchid-flower radish pieces can then be placed in a sweet sauce vat for curing. A small amount of sugar, star anise, five-spice powder, or other seasonings can be added to the sauce. Generally, soaking in the sauce vat for 3–5 days yields the final product. From every 100 kilograms of fresh radishes, 65–70 kilograms of orchid-flower radish can be produced.

Product Features: Characterized by being fresh, salty, crisp, and tender, with excellent color, aroma, taste, and appearance.