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 it on a big stone and take it back at night.

Produced in Xiaoshan District, Hangzhou City, Zhejiang Province, it is named after the "one knife" radish in this city. Its length is similar to that of a kitchen knife, and it can be divided into two halves when processed. It has the characteristics of Huang Liang color, uniform strip shape, moderate saltiness and sweetness, crisp and tender, and is a good food for breakfast. According to "China Local Products Shop", Xiaoshan dried radish "has the functions of anti-inflammation, heatstroke prevention and appetizing, and is delicious for breakfast". The main producing areas are located in Xiaoshan, such as Kanshan, Zheshan, Peng Yi, Guali and Yinong.

Xiaoshan dried radish originated from 1890 Hezhuang. Hard-working sand people planted radishes immediately after winding hemp, and as a result, a large number of fresh radishes could not be eaten. Some people want to pickle it and put it on a reed curtain (a curtain made of reed stalks) so that it can be blown by the sun and wind. After the radish is dried, it is stuffed into a small jar, compacted and sealed with mud.

When I opened it a year later, I found that its color was Huang Liang, with rich fragrance and salty and sweet taste. In this way, air-dried radish spread in the sand in the east of Xiaoshan, and the technology became more and more mature, becoming the famous "Xiaoshan dried radish". Since the early 1920s, it has been sold to Hangzhou, Shanghai, Jiangxi, Hong Kong, Macau, Singapore and other places. In history, the annual output of Xiaoshan dried radish reached more than 20,000 tons.