Dried radish can be lightly dried or salted, and lightly dried is the easiest. Wash radish, cut into strips with skin and dry. However, in the process of drying, dried radish should be dried at high temperature for a short time, otherwise it is easy to get moldy and often turn over during the drying process, so that the radish can be dried thoroughly.

Dried radish refers to dried radish, which is a unique, easy-to-preserve and popular dried vegetable in China. Rich in vitamin B, iron content is higher than other foods except day lily. Dried radish is called pickled mustard tuber in Chaoshan, which is salty and crisp, digestion and appetizing. It, together with Chaoshan pickles and fish sauce, is called Chaoshan Three Treasures. Shanghang dried radish was golden in color, tender in skin and crisp in meat, sweet and delicious, and enjoyed a high reputation in the early Ming Dynasty. Dried radish is usually made in winter solstice, and it goes through three processes: drying, pickling and storage. Pull out the radish, wash it, expose it to the sun, then surround it with salt, fill it with a layer of radish and a layer of salt, then cover it, press on a big stone and take it back at night.