The green radish is a green radish in China. Except for the part buried underground, all the other parts are green. Green radish includes shawo radish, Qiaotou radish, Gegu radish and outcrop radish. The green radish produced in winter is crisp and sweet. Green radish is a root vegetable, and the main edible part is fleshy root. Green radish contains more cellulose, which has the functions of anti-cancer and enhancing immunity. First of all, choose: Radish with round root and smooth skin is the best. Generally speaking, those with smooth skin tend to have delicate meat. The second one is heavy, heavy in weight and heavy in hand. The third thing that can avoid buying hollow radish is normal skin color. The "oily" skin color (translucent patches) not only shows that it is not fresh, but sometimes it may even be frozen (severely frozen radish is easy to identify after thawing), and this radish basically loses its edible value. The fourth rule, don't be greedy for big carrots, medium-sized ones are the best choice. This kind of radish is compact and full, and it is powdery, soft and waxy when burned, and tastes good.