Shanghang Dried Radish

Shanghang Dried Radish

Shanghang Dried Radish is a geographical indication certification trademark.

　　One of the Eight Famous Dried Foods of Western Fujian — Shanghang Dried Radish has been renowned since the early Ming Dynasty, boasting a history of five to six hundred years.

　　Shanghang Dried Radish is known for its distinctive flavor and high quality. It features a golden-yellow color, tender skin, crisp flesh, a mellow and sweet taste, and helps stimulate the appetite and aid digestion. It can be stir-fried, stewed plainly, or sautéed in oil. When soaked to reduce saltiness and mixed with sugar and vinegar, it becomes an excellent cold dish. Shanghang Dried Radish also contains a certain amount of nutrients such as sugars, proteins, carotene, and ascorbic acid, as well as essential minerals for the human body like calcium and phosphorus.

　　Shanghang Dried Radish is exclusively made from “Ninghua Radish,” which is imported from Ninghua every year. The Ninghua Radish resembles the “white radish” found in the Jiangsu-Zhejiang region, featuring a bulbous bottom and a slender neck, though the neck is longer. The Ninghua Radish has sweet, tender, and crisp flesh, which determines the unique quality of Shanghang Dried Radish.

　　The unique flavor of Shanghang Dried Radish is largely due to its production process. The radishes are harvested around five to six days before or after the Winter Solstice, specifically on sunny days with northern winds. For 500 pounds of radishes, 30 to 35 pounds of salt are used to produce 100 pounds of dried radish. The production method is as follows: freshly dug radishes are brushed free of dirt (avoid washing with water) and placed in large wooden barrels. According to the aforementioned ratio of radish to salt, 20% of the salt is placed at the bottom of the barrel, then layers of radish and salt are alternated, with stones or other heavy objects placed on top. After seven days, the radishes become pickled, turning light yellow, and are then taken out to dry (using specially made bamboo racks). Avoid exposure to rain, and after bringing them in at night, they should be kneaded to squeeze out moisture and promote even ripening. They are sun-dried for about three days (until no moisture can be squeezed from either end), then the brine from the barrel is filtered, boiled, and poured over the radishes to rinse them. Next, the radishes are rinsed once more with boiling water, kneaded while hot to remove saltwater, and then sun-dried again until they turn golden yellow. Once cooled, the radishes are packed tightly into jars (the jars must be clean, dry, and free of odors or moisture, and wine jars are not recommended). A layer of fried salt is placed on top, and the jar is sealed with yellow mud (avoid storing alongside alcoholic beverages). After six months, the uniquely flavored Shanghang Dried Radish is ready.

　　Historically, the annual production of Shanghang Dried Radish reached over 400,000 pounds. It was not only popular in neighboring counties such as Changting, Yongding, and Meixian, but also sold via the Ting River waterway to places like Chaozhou and Shantou, where it was widely loved and appreciated.