The names of radish types include round white radish, small round white radish, water radish, green radish, and long white radish. The pictures are as follows.

1. Round white radish

Most of this kind of radish is called local radish. It is mostly grown by farmers in Shanghai, Suzhou and Zhejiang. It has sufficient moisture and a delicate taste. It is used for cooking. Fried radish, pickled radish strips, and pickled radish slices are very suitable as side dishes to accompany porridge.

2. Small round white radish

Compared with round white radish, this kind of round white radish is smaller and has thinner skin. Pinch it gently with your fingers. , can emerge with water, and the meat is extremely tender. This kind of radish is most suitable for cold shredded radish, making shredded radish cakes, or making shredded radish buns, with a sweet taste.

3. Water radish

It is also called Yanghua radish. It is named after the poplar trees are in bloom when they mature and go on sale. Yanghua radish has a strong sense of season. When the poplar flowers are flying, go Walking around the market, you can always see it, sprayed with a thin layer of water, it is particularly bright red and has a watery look. I can't help but buy a few more. Water radish can be eaten raw or mixed, but the way Beijingers eat it is to slice the water radish and stew it in mutton soup, which is fresh and light.

4. Green radish

Green radish is also called green radish. The part exposed in the soil is all green, while the part buried in the soil is white. It has a crisp and sweet taste and is suitable for raw food. eat! This kind of radish is not produced in the south, but it is sold in supermarkets. In terms of cooking method, green radish (green radish) is mostly used to make pickled radish and eat it as pickles. After washing, cut the whole radish with a coir raincoat knife, and then hang it to dry. Dry it, add salt, garlic, ginger, sugar, and five-spice powder, put it into a jar, press it tightly, and seal it.

5. Changbai radish

This is the most common one at present and can be seen in supermarkets and vegetable markets all year round. It is abundant in Shandong. The radish has a crisp texture and fine flesh. It is easy to stir-fry. It can be eaten raw or boiled, and the most suitable way is to stew it! In the south, special attention is paid to stewing white radish soup. Pork ribs, ribs, keels, mutton, and beef can be added. This kind of long white radish is especially durable for stewing. The longer it is stewed, the better the taste. It is crispy but not melty, or it is also excellent when braised in brown sauce. of.