White Lizi Radish from Nanyangan

White Lizi Radish from Nanyangan

　　The sandy soil in the Nanyangan area of Yancheng’s urban district is ideal for growing White Lizi radishes. Legend has it that they have been cultivated in places like Shangjiaxu and Zhangjiadun for over a thousand years, earning the region the title “Hometown of Radishes.” The radishes produced here are smooth and round, with thin skins, tender flesh, a crisp texture, sweet taste, and clean white color—renowned both within and beyond the province. These radishes are rich in vitamins, minerals, and sugars, and can be eaten raw to quench thirst, aid digestion, soothe the stomach, dissolve phlegm, and relieve coughs. When seasoned, they become even more refreshing. If pickled with sugar or vinegar, they turn into tangy and sweet radishes, offering a unique flavor. Because they are abundantly available in winter and widely consumed in both urban and rural areas, there is a saying: “Eat radishes in winter and melons in summer, and you’ll need fewer doctor’s prescriptions.” As such, finely pickled radishes are also made for year-round consumption. The tender ones are selected and mixed with other ingredients to make canned “Honey Date Radishes,” which make great gifts. Provided by China Yancheng Network (Yancheng)