Shawo radish has a history of nearly a hundred years, and its origin is Xinkou Town, Xiqing District, Tianjin. The soil under the sand is sticky, especially suitable for the growth of radish. It is characterized by thin skin and green flesh, delicate taste, sweet and spicy taste, sufficient moisture and mild taste. Known as "Shawo radish is better than pear", it has the effect of promoting digestion and preventing colds. There is an old saying that "eating radish in winter and ginger in summer doesn't require a doctor to prescribe". If diabetic patients take it for a long time, it will be beneficial to treatment. Since 1990s, local farmers have adopted seasonal planting, deep well water irrigation, farmyard manure and pollution-free pesticides, making it a healthy green pollution-free food with delicious taste and no pesticide residue.

Shawo radish, erect leaves, dark green leaves, light green veins, hairless edges, 5~7 pairs of split leaves; The fleshy root buried in the soil is 1/5, cylindrical, slightly thinner at the top, gradually enlarged at the end, dark green above the ground, partially white, uniform and tidy in appearance, smooth and delicate in epidermis and green in color. Its quality is sweet, spicy and delicious, fresh and juicy, with more water and no residue. It can be eaten raw, fried, pickled and dried in the sun. It has high nutritional value and contains sugar, cellulose, vitamins, crude protein, calcium, phosphorus, iron and so on. Eating raw can help digestion because it contains amylase. It contains mustard oil and has a unique spicy taste. Radicin (C6H 1 1ONS3) is contained in fleshy roots and seeds, which is a bactericidal substance with expectorant, antidiarrheal and diuretic effects. Known as "Shawo radish is better than pear" and "radish is the tea side".