Although radish jiaozi is also called jiaozi, its raw materials and practices are quite different from those in northern jiaozi. The main raw materials of jiaozi in the north are flour, lean meat and vegetables, while the main raw materials of radish in jiaozi are rice, soybean and radish. Most of jiaozi in the north is boiled in water, while radish jiaozi must be fried in oil pan, otherwise it will not take shape. So when you eat jiaozi, you will lose a crispy radish, jiaozi.

The best radish jiaozi should choose fresh radish after frosting treatment, because frosted radish tastes sweet, tender, has less residue and tastes good. In addition, the raw materials should be high-quality rice and whole-grain soybeans. The specific production method is to soak 90% rice and 10% soybean for 5 hours, and then grind them into slurry. Slice the radish into filaments, sprinkle with salt, onion, pepper, coriander powder, monosodium glutamate and other seasonings, and mix well for later use. Pour the vegetable oil into the pot, cook it until it is 80% cooked, and then fry it. Before frying, put a layer of base paste in a special meniscus iron spoon, then put the mixed shredded radish as stuffing, fill the spoon with a little thick in the middle and a little thin on both sides, then pour the rice paste and fry in an oil pan until golden brown. The fried radish jiaozi looks like a crescent moon, tender outside and fresh inside, spicy and spicy.

At the end of autumn, jiaozi, the most famous traditional snack in Yichang, will be put on the street. A thin layer of rice paste will be wrapped in shredded white radish and fried in the leaves of an oil pan until golden and crisp, and the skin has dissolved into the stuffing. This snack has been loved by Yichang people for many years.