The traditional processing technology of dried radish in Xiaoshan adopts the wind dehydration method, radish cut into strips by knife, each strip with side skin, and then spread the sun, turning many times a day, and thatching in the evening to prevent fog dipping rain. Sun 2-3 days, feel soft, can be pickled. At this time, the radish in a container, put salt mixing, rubbing, until the salt melts, batches into the tank, layer by layer, two days later out of the tank, even thin spreading sunshine, turn over diligently. After three or four days and then add the right amount of salt and mix well, layered altar, layer by layer compaction, covered with salt seal. Generally made after a week or so. Finished products without root, spots, green head, bad strip, not bad for years, the flavor does not dissipate.