Dried radish is completely made by natural sunlight, so summer with strong solar heat is the best season for drying dried radish, which can make vegetables dehydrate quickly. Of course, dried radish can also be dried in other seasons, but if it rains in the drying process, you can take back the undrained radish, sprinkle a little salt first, then seal it in a plastic bag and put it in the refrigerator for refrigeration, or sprinkle a little salt directly on the dried radish and put it directly in a cool and ventilated place.

Radish is sweet, crisp and juicy. "Cooked food is as sweet as taro, and raw recommendation is as crisp as pear", which is as effective as ginseng, so it is called "October radish competes with ginseng". Throughout the ages, many celebrities are also good at eating radishes. There is a kind of radish in Suzhou that is called "spring is not old" after being salted. "Spring is not old" is crisp, tender and fragrant, with a slight salty taste that reveals the sweetness and umami taste. It is an excellent refreshment used by temple monks to worship guests and serve tea. When Deng Tuo, a contemporary writer, visited Lingyan Mountain in Suzhou, the great monk Miao Zhen in the temple once used "Spring is not old" to respect guests. After tasting it, Deng Tuo was full of praise and still remembered it several years later. Later, Mr. Deng Tuo wrote it into the famous Yanshan Nightmare.