Plate radish

Plate radish

　　Plate radish belongs to a type of the turnip species in the Brassica genus of the Brassicaceae family, and is a biennial herbaceous plant. It gets its name from its flat, disc-like fleshy root. The Zia'ao area of Rui'an began cultivating plate radish during the Xianfeng era of the Qing Dynasty. By the late 1950s, centered around Zia'ao and extending north to Li'ao and Baimen, and south to Fengshan and Nanshan, the region became a major producer of plate radish, covering hundreds of acres with a total annual yield of millions of kilograms. It was sold to areas such as Yongjia, Wenzhou, and Rui'an, where it gained widespread popularity and built a longstanding reputation. Plate radish is an important variety in the vegetable market during the autumn, winter seasons, and around the Spring Festival. Its fleshy root is white and flat, with a fine and dense texture, sweet taste with a slight spice, and can be stir-fried, eaten raw, pickled, or made into sauces, each offering a distinctive flavor. The fleshy root of plate radish contains high amounts of vitamins A, B, C, along with various sugars, amino acids, and minerals such as calcium, iron, and phosphorus, making it an ideal nutritious food. Currently, Zia'ao plate radish is mainly grown in villages such as Xinmin, Tingtian, Dadianxia, Shangwang, Dongtian, and Gexiang, and is also cultivated in counties such as Pingyang, Cangnan, Yueqing, and Ouhai.