Dried Radish from Rugao

Dried Radish from Rugao

　　Dried radish from Rugao, produced in Rugao City, Jiangsu Province, is a specialty of Jiangsu. It is rich in vitamin C, and other components such as vitamin B2, calcium, iron, and phosphorus are all higher than those found in apples and pears, making it extremely nutritious. After consumption, it can help relieve thirst, reduce internal heat, soothe the stomach, improve digestion, eliminate congestion, dissolve phlegm, and aid in digestion.

　　“Rugao radish rivals pears in snow”—a reputation that has long spread far and wide. The people of Rugao have been cultivating white radishes for at least a thousand years. The region’s superior climate and fertile conditions, along with its predominantly sandy soil, provide an ideal environment for growing white radishes. After centuries of careful cultivation and selective breeding, the radishes produced here are notably superior to those from other areas, making “Rugao radish” famous throughout the land. Varieties of white radish in Rugao include “Duck Egg Head,” “Slippery Green,” “Pinched Neck,” and “Hundred-Day Seed,” among which the cold-resistant and delicious “Pinched Neck” and “Hundred-Day Seed” varieties are considered the finest. Thanks to the unique advantages of the raw material itself, meticulous selection, and a refined, delicate curing process, “Jiangsu Radish Strips” boast unparalleled qualities of being fragrant, crisp, tender, and sweet. They are exported to regions and countries including Hong Kong, Macau, Singapore, Malaysia, Japan, and Borneo.

　　The pickled radish strips made from “Rugao radish” are said to have a history of over 900 years. In 1985, they were awarded the “Certificate of Merit” by the Ministry of Foreign Economic Relations and Trade, also known as the Jiangsu Provincial Quality Food Award, and received a national commendation certificate for excellence in export products.