Lianshui Dried Turnip

Lianshui Dried Turnip

Lianshui Dried Turnip is a geographical indication certification trademark.

　　【Lianshui Dried Turnip】 is mainly produced in towns such as Shihu, Nanji, Xiji, Huangying, and Yixing in Lianshui County. The county is named after the Lian River. According to the “River Defense” section of the “Qianlong Huai’an Prefecture Records”: In the fifth year of Shaoding during the reign of Emperor Guangzong of the Song Dynasty (1194), the Yellow River breached the old embankment at Yangwu, flooded Fengqiu, and flowed eastward into Liangshan Marsh, splitting into two branches, one entering the sea via the North Qinghe River and the other flowing into the Huai River via the South Qinghe River. The county lies on a Yellow River alluvial plain, with terrain sloping from southwest to northeast. Low-lying areas gradually formed the unique heavy saline-alkali soil of Lianshui, similar to coastal salt-affected land. The soil salinity exceeds 7‰, with a pH value above 10. Turnips grown in such soil are small and skinny, low in moisture content, with purplish-red skin, also known as “Lengtou Purple.” Though not premium when eaten raw, these turnips become a delicacy once dried. Lianshui Dried Turnip is rich in minerals and trace elements—each 100 grams contains 0.7 mg to 1 mg of iron, 51 mg to 55 mg of calcium, 0.22 mg to 0.5 mg of zinc, 0.19 mg to 0.33 mg of molybdenum, as well as carotene, vitamins, niacin, amylase, and pentosans. A renowned local specialty, it was documented as early as in the “Annals of Dongning County · Products” published in the first year of the Guangxu reign. When curing the turnips, medium-small sized “Lengtou Purple” turnips are selected, about 8 cm to 10 cm in length and 2 cm to 4 cm in diameter. The turnips are washed, trimmed of their roots, and cut into quarters, then sun-dried briefly before being placed in a vat. At every 15 cm layer, a thin sprinkling of salt is added, with a slightly thicker layer on top—typically, for every 50 kg of fresh turnips, 2 kg to 3 kg of salt is used, as excessive salt can impair the flavor. After salting, a weight is placed on top. After 7 to 10 days, they are taken out to dry (the brine in the vat, known as “original brine,” is not discarded), becoming what is called “original dry.” “Original dry” is not suitable for direct consumption but must be cured in brine—that is, placed back into the original brine and pressed with weights to absorb the brine. After another 7 to 10 days, they are taken out, drained, and dried until the turnip skin begins to curl inward. Then, a mixture of some original brine and vinegar (vinegar helps prevent mold) is boiled (amounts vary according to the quantity of turnips), cooled, and sprinkled evenly over the turnips while mixing. The turnips are then packed into jars and sealed—this is how traditional-flavored dried turnip is made. For five-spice dried turnip and other varieties, spices such as Sichuan peppercorn, star anise, and clove are stir-fried, crushed, wrapped in cloth, and placed in the vat, or boiled into a liquid and added. They can be eaten in just a few days, featuring bright color, crisp texture, and delicious taste. In the 1920s and 1930s, Lianshui Dried Turnip traveled overseas with the Lianshui people to places such as the United States, Singapore, Hong Kong, Taiwan, and Macau, gaining fame both at home and abroad.