Ganshuidou Radish from Gan Shui

Ganshuidou Radish from Gan Shui

　　　The Ganshuidou radish from Gan Shui in Qijiang is named after the "grass root" (a basket-like structure woven from straw) used to plant it. In essence, the Ganshuidou radish is grown inside these grass roots. The cultivation history of Ganshuidou radish can be traced back to the late Ming and early Qing dynasties.

　　　　It is said that the origin of the Ganshuidou radish lies in Group 8 of Tieshiya Village (formerly Yuhé Village), Gan Shui Town, and that the planting method was first pioneered by the Mu family.

　　　　The villagers of Gan Shui have always had the tradition of growing radishes, with every household planting plenty every year. The Mu family was a prominent local clan and a major radish grower, but their radishes were always inferior to others’. The elders of the Mu family concluded that this was due to a lack of fertilizer. How could they ensure that the radishes received enough nutrients during their growth? Legend has it that one elder of the Mu family had a sudden inspiration while cleaning out a chicken coop: just as chickens rely on their coops throughout their lives, perhaps radishes also benefit from having their own "coop." If they provided the radishes with a nutrient-rich "coop," the radishes would surely thrive. So, the elder wove a grass root using bamboo and rice straw from behind their house, then soaked it in a manure pit. The following year, they fished the soaked grass roots out of the pit, carried them to the fields, made holes, placed the grass roots inside, added fine soil on top, planted the radish seeds, and finally covered them with rice straw. A month later, when the radish seedlings sprouted, they added more fine soil. Through careful cultivation, the resulting radishes were large, white, tender, and round—shaped much like the grass roots. That year, the Mu family enjoyed a bumper harvest, with radishes in such high demand they couldn’t keep up with supply. Because the radishes were grown inside grass roots, people began calling these premium-quality radishes "grass root" (Ganshuidou) radishes.

　　　　During the Qing Dynasty, local government officials even went to the Mu family to investigate and taste the Ganshuidou radishes firsthand. They were so impressed that they organized efforts to select large, white radishes and send them to the capital as a tribute. It’s said that after tasting them, the emperor and his ministers were full of praise. From then on, the Ganshuidou radish became an imperial tribute. Each year, the local government would select top-quality radishes to send to the court. As a result, the fame of the Ganshuidou radish spread far and wide. Many scholars and poets traveled long distances to Gan Shui Town to try them and wrote verses in praise, such as: “Wearing a crown of jade, cloaked in rosy light, with a body as pure as white jade, and roots like ginseng tendrils.”

　　　　After the founding of the People’s Republic of China, the Ganshuidou radish from Gan Shui garnered attention from governments at all levels. In 1953, it was awarded the title of “Local Specialty Product” by the Qijiang and Jiangjin Regional Committees. In 1958, the Ganshuidou radishes submitted by Yuhé Village (each weighing over 20 jin) won a special award in Chongqing. In 1959, the Ganshuidou radish was listed as a local specialty product of Sichuan Province.

　　　　In recent years, institutions such as the Chongqing Municipal Agriculture Bureau and the Chongqing Vegetable Association have conducted multiple field investigations and research in Gan Shui Town. Comprehensive laboratory analyses of the Ganshuidou radish confirmed that its key nutritional components—such as vitamins, calcium, phosphorus, carbohydrates, and starch—are higher and superior to those of other radishes. The Ganshuidou radish has diuretic, laxative, heat-clearing and detoxifying, weight-loss, and health-promoting benefits.

　　　　The Ganshuidou radish is large, round, thin-skinned, juicy, delicious, and tender. Its color, taste, and health benefits are perfectly aligned with urban residents’ desire for “green and healthy food,” making it widely loved by the public. Ganshuidou radishes are suitable for a variety of cooking methods, including cold mixing, boiling, stewing, stir-frying, and pickling. Stewing them with lamb is considered an exceptional delicacy. Today, thousands of acres of newly certified pollution-free Ganshuidou radishes are being supplied to downtown Chongqing and making their way onto citizens’ dining tables, gaining increasing popularity among residents.

　　　　(Zhang Xuecheng)

　　Ganshuidou Radish from Gan Shui

　　Qijiang District Vegetable Association, Chongqing

　　12241110

　　Radish