Spiced Turnip

Spiced Turnip

　　Visitors to Suqian always try their best to take home a bit of the local specialty—Spiced Turnip—which is listed in China’s Famous Dishes Collection. This spiced turnip is a native product made with local methods; it's so straightforward that you can grasp it at a glance, master it after one lesson, and get the hang of it after a quick tip. The way it's made is this: first, pare, scrape clean, and wash the spicy turnips (turnips), then soak them in brine for over half a year. After taking them out, they are cut into four, six, or eight segments, with the bottoms severed and the tops still attached—still resembling a whole spicy turnip. Then, place them under the sun to dry for a day and bring them indoors to cool for another day. This cycle of drying and cooling continues for over ten days, until the turnips are dried but not brittle, cooled but not damp, tender yet with a bit of crunch, and crunchy with a hint of tenderness. The key to Spiced Turnip lies in the “five spices.” Though called five spices, there are actually eight or even more—including Sichuan peppercorns, black pepper, star anise, cinnamon bark, Chinese prickly ash, fennel, and many others. The final step sounds simple but is quite challenging: spread the semi-finished spicy turnips on a cutting board or in a large basin, then sprinkle a generous amount of the “five spice” mix all over them and rub everything together roughly. Next, individually rub each turnip piece, segment, and part from the inside out with the five spices, kneading and massaging them repeatedly until they are thoroughly seasoned and softened. The seasoned turnips aren’t ready to eat right away—they must be placed in a jar, sealed tightly, and “matured” for about half a year. Only then do they achieve a bright color, delicious taste, and that perfect mix of crunchiness, tenderness, spiciness, and saltiness. Just a bite will make your mouth water and boost your appetite. (Suqian)