Pickled Radish

Pickled Radish

　　Pickled Radish

　　In Yunhe, people call radishes "caitou," and "caitou xian" refers to pickled radish, also known as "caitou li." Life in the mountainous areas used to be tough, and caitou xian served as a year-round accompaniment to meals, a staple in every household.

　　In autumn and winter, when radishes are harvested, medium-sized ones are chosen, left with their mud and roots, and dried in the sun until half-dry. After removing root hairs and washing them, they are put into a large pot along with pickle brine and plenty of salt, and boiled continuously for a day and a night, with more brine being added regularly. In the mountainous areas where firewood is readily available, the boiling time is even longer—three days and nights over a low flame. The resulting caitou xian is dark red with a glossy sheen and emits a rich aroma. It is then packed into earthenware jars along with the broth, tightly sealed, and stored in a cool place. It can last for one or two years without spoiling and can be eaten at any time. In rural Yunhe, people traditionally steam rice in a rice jar. Sliced caitou xian is placed in a bowl, mixed with cooked oil, and set beside the rice jar to steam together with the rice, resulting in an incredibly fragrant dish that whets the appetite.

　　Using caitou xian as an ingredient, various dishes can also be prepared. People in Yunhe enjoy making noodles using a rolling pin, often serving them with a soup made from caitou xian, mushrooms, and eggs. Caitou xian is also chopped into small pieces, mixed with eggs and scallions, mashed into a paste, and pan-fried into thin pancakes, known as "caitou li fried eggs." Tasty and affordable, it is an excellent side dish. Nowadays, this distinctive Yunhe dish can be found on the menus of local restaurants, hotels, and eateries of all sizes.