Nancunfang Turnip

Nancunfang Turnip

　　Turnips thrive in loose, sandy soil. Nancunfang is located in the alluvial plain of the Pearl River Delta, where sandy soil is abundant. This natural advantage allows for high yields and produces turnips with excellent flavor. During the harvest season, villagers can be seen bustling about in the fields, on drying grounds, and at pickling pools. As the turnips dry in the sun, their faint, fragrant aroma can be detected from twenty or thirty meters away.

　　The basic processing steps for turnips are as follows: the turnips are harvested and sun-dried for five to six days, then soaked in a salt brine for about an hour. After being removed, they are sun-dried for another three to four days. Next, the turnips are piled up and covered entirely with nylon film to allow the pickled and sun-dried turnips to yellow and lose their original spiciness. After one or two days, they are sun-dried for another day before being packaged and brought to market.

　　Turnip production in Nancunfang has a history of over a hundred years. The product is sold to markets in the Pearl River Delta, Hong Kong, Macau, and Southeast Asia, where it is beloved by people everywhere. Not only is this turnip renowned for its bright color, rich aroma, and delicious taste, but it also brings substantial wealth to the local villagers.