Chaojing Radishes

Chaojing Radishes

　　Every year as the end of the year approaches, radishes flood the market. When it comes to eating radishes, people can't help but think of Chaojing, the renowned radish-producing area in our city. Chaojing radishes have an inseparable bond with beef tripe. Stewed beef tripe with radishes, topped with a bit of chili sauce, leaves a lingering fragrance on the teeth and is simply mouthwatering. Why are Chaojing radishes superior to those from other places? What makes them special? It turns out that the entire Chaojing region has semi-sandy soil, which is most suitable for growing this type of crop. But the best of the best come from the Zhongxiang Fantoulang (local name) area near the Chaojing market. The land here consists of black sandy semi-moist fields, and there is also a branch of the Chenkeng stream with particularly good water quality flowing through the area. As a result, the radishes grown here are especially smooth, large, tender, sweet, and not tough at all.