The familiar radish family has a new face - a small, exquisite, round radish with red skin and white flesh has been put on the public dining table, it is the cherry radish. Compared with other familiar white radish, carrot, green radish, etc., cherry radish is more like a fruit, less spicy, and crisper and delicious. Cherry radish contains high water content, and the vitamin C content is 3 to 4 times that of tomatoes. It also contains high mineral elements, mustard oil, lignin and other ingredients. Radish has the functions of ventilating and widening the chest, strengthening the stomach and digestion, relieving cough and reducing phlegm, removing dryness and promoting fluid production, detoxifying and dissipating stasis, stopping diarrhea, and diuresis. Therefore, raw food can promote gastrointestinal motility, increase appetite, and aid digestion. In addition, eating raw radish can prevent cancer, mainly due to the role of lignin and a sulfur-containing sulfur compound in radish. Cherry radish roots and tassels are both edible. The root is best eaten raw or dipped in sweet noodle sauce. It can also be roasted, fried or pickled in sour (pickled) dishes. It also has a unique flavor when used as a side dish for Chinese and Western meals. If you eat too much greasy food, you might as well eat a few cherries and radishes, which can have a good anti-greasy effect.