Andong Dried Radish

Andong Dried Radish

　　　Andong Dried Radish has been renowned in the Huaihai region since the Qing Dynasty.

There are two types of dried radish: raw dried and cooked dried. Cooked dried radish must be cooked before eating to bring out its full flavor, whereas raw dried radish can be used directly as an ingredient. Its preparation method is not complicated.

To make cooked dried radish: Wash the radishes and remove their roots. Cut larger ones into four quarters lengthwise and smaller ones into two. Place them in a steamer basket and steam until about 80% cooked, then take them out to dry in the sun. Next, store them in a jar — their flavor will remain unchanged over time. Pork or other meats can also be added for a different flavor. For an even more delicious taste, cook the dried radish with dried shrimp before eating. To make raw dried radish: Wash the radishes and remove their roots, then cut them into finger-thick strips. After a brief sun-drying, place them in a jar. First, spread them about 15 cm deep, sprinkle a thin layer of salt on top, then alternate layers of radish and salt until all are used. The top layer should have a slightly thicker sprinkling of salt. In total, for approximately 50 kg of fresh radishes, use about 2–3 kg of salt. Too much salt can reduce the flavor of the dried radish. Once layered, press them down with a heavy weight. After 2–3 days, take them out to dry, turning them into what is called “original dried radish.” However, original dried radish is still not ready to eat and must undergo brine seasoning. Soak it in original brine and press it down with a weight so it absorbs the brine. If there isn’t enough brine, you can add more. To enhance the flavor, you can stir-fry and crush spices like Sichuan peppercorns and cloves, wrap them in cloth, and put them in the jar, or boil them into a liquid and add it. Then seal the jar with mud. After ten or so days, it can be taken out and eaten. It will have a bright red color and a crispy, delicious taste. Radishes contain amylase, and dried radish similarly aids digestion and helps regulate the appetite and qi flow. Each region nourishes its people, and its people foster its unique produce.

The unique flavors and specialties of Lianshui have long roots, great variety, and well-established prestige — all the result of generations of hard work and creativity by the people of Lianshui. It is a rich and precious cultural heritage that will inspire today’s Lianshui people to create even more miracles.