Zhifang Radish

Zhifang Radish

　　【Zhifang Radish】 Produced in Sun Zhifang Village, Zhoucheng Town, Dongping County. Zhifang Radish features a bright red color, small and pointed tops, thin and short tails, and large

　　round shapes, each weighing over a jin. Shaped like a lantern, it is also known as the “Red Lantern.” Due to its crisp texture and tendency to break upon hitting the ground, it is also called “Breaks-Upon-Falling.” When eaten raw, it is

　　crisp and sweet; when cooked, it is delicious and refreshing. Sliced into thin strips and cooked, it remains firm and is highly favored by diners.

　　 Sun Zhifang Village is located in the lower reaches of the Daqing River, where the soil layer is thick and fertile, making it suitable for radish cultivation. It is said that the water radish seeds in the village were brought by the ancestors of the Sun family from Shanxi during the early Ming Dynasty’s migration and have been planted ever since. Through long-term selection, the radishes produced here have unique characteristics. In Sun Zhifang Village, radishes are sown at the beginning of the dog days and harvested between Cold Dew and Frost’s Descent. Before planting, the land is deeply plowed and sun-dried, using mixed compost as the base fertilizer and topping it with cake fertilizer. After harvest, most of the radishes are stored in cellars. In the fields, long trenches about 1 meter deep and 0.5 meters wide are dug, left to dry in the sun for several days. Once the soil is slightly dry, the radishes are buried in the trenches along with their leaves, covered with about 0.5 meters of soil, and every 2 meters, several straw stalks are buried upright in the soil to allow ventilation. By the following spring, when the radishes are taken out of storage, they remain bright red in color and have the same fresh taste as when first harvested.

　　Sun Zhifang Village is located in the lower reaches of the Daqing River, where the soil layer is thick and fertile, making it suitable for radish cultivation. It is said that the water radish seeds in the village were brought by the ancestors of the Sun family from Shanxi during the early Ming Dynasty’s migration and have been planted ever since. Through long-term selection, the radishes produced here have unique characteristics. In Sun Zhifang Village, radishes are sown at the beginning of the dog days and harvested between Cold Dew and Frost’s Descent. Before planting, the land is deeply plowed and sun-dried, using mixed compost as the base fertilizer and topping it with cake fertilizer. After harvest, most of the radishes are stored in cellars. In the fields, long trenches about 1 meter deep and 0.5 meters wide are dug, left to dry in the sun for several days. Once the soil is slightly dry, the radishes are buried in the trenches along with their leaves, covered with about 0.5 meters of soil, and every 2 meters, several straw stalks are buried upright in the soil to allow ventilation. By the following spring, when the radishes are taken out of storage, they remain bright red in color and have the same fresh taste as when first harvested.

　　Before planting, the land is deeply plowed and sun-dried, using mixed compost as the base fertilizer and topping it with cake fertilizer. After harvest, most of the radishes are stored in cellars. In the fields, long trenches about 1 meter deep and 0.5 meters wide are dug, left to dry in the sun for several days. Once the soil is slightly dry, the radishes are buried in the trenches along with their leaves, covered with about 0.5 meters of soil, and every 2 meters, several straw stalks are buried upright in the soil to allow ventilation. By the following spring, when the radishes are taken out of storage, they remain bright red in color and have the same fresh taste as when first harvested.

　　In the fields, long trenches about 1 meter deep and 0.5 meters wide are dug, left to dry in the sun for several days. Once the soil is slightly dry, the radishes are buried in the trenches along with their leaves, covered with about 0.5 meters of soil, and every 2 meters, several straw stalks are buried upright in the soil to allow ventilation. By the following spring, when the radishes are taken out of storage, they remain bright red in color and have the same fresh taste as when first harvested.

　　every 2 meters, several straw stalks are buried upright in the soil to allow ventilation. By the following spring, when the radishes are taken out of storage, they remain bright red in color and have the same fresh taste as when first harvested.