Green radish is a kind of radish, named for its blue skin. When it comes to radish, Weifang radish comes to mind first. Weifang radish has been cultivated for more than 300 years. 1936 "Wei County Records" said that the radish in Wei County was "the best in youth and is well known". Wei county radish is "dark green in skin, green in flesh, spicy, crisp and sweet, and delicious in juice", and there is a saying that "Yantai apple Laiyang pear is not as good as wei county radish skin".

Weifang has a cold dish called "Mixed Sansheng", among which "Lifelong" is shredded radish; Weifang also has a famous dish called "dumb pepper", which is fried with shredded radish. Fresh and tender in quality, emerald green, slender and regular in shape, without roots. The taste is crisp, tender and juicy, sweet and slightly spicy, and it won't hurt the roots or crack when the soil is removed.

Matters needing attention in purchasing green radish

1, look at the color

Good green radish color must be authentic cyan, and the greater the proportion of cyan in the whole radish, the better. The little white green radish is not so good. Because the blue place of radish is the place where the sun shines, the radish tastes better after irradiation.

Step 2 look at the shape

A good radish must have strong taproots, long whiskers, uniform radish size, fullness and no damage, smooth skin and no discoloration.

Step 3 consider

When you are green, you can weigh the radish in your hand. A clean and heavy radish is a good radish. If it is lighter, it will be bad.

4. Listen to the sound

When choosing radish, you should pinch it directly before playing. If it feels solid, it is a good solid radish. If it sounds hollow and feels soft to pinch, it is a radish with bran heart, which is not suitable for selection.