The meanings and symbols of coir raincoat and radish are diverse. The coir raincoat has two meanings in Jinan dialect. One is to describe children doing some annoying and naughty things. The second is to describe things that are trivial and always troublesome.

Coir raincoat radish is actually a home-made radish pickle. It is made by cutting green radish with a special cutting method of vertical and horizontal cuts so that it can be lifted into strings and pickled. Coir raincoat radish is a traditional delicacy in Jinxiang County. The processed radish strips are long and thin, golden in color, fragrant and delicious, with unique shape, color and taste, making it easy to store for a long time.

Su Chengduo, known as "one of the three young people" at the east gate of Yushan Sulou, has been making coir raincoat radish since the reign of Emperor Guangxu. The coir raincoat radish smoked with fir wood was sold in major restaurants in the county before liberation. It became a must-have side dish for wealthy families in the county during the winter and has become famous ever since. Unfortunately, Su Chengduo was not able to escape the disaster of the "Su Lou Massacre". From then on, the coir raincoat radish he made by himself became famous.

Picking skills

Yu Zhili is the fourth-generation inheritor of Sulou’s “Dongdamen” coir raincoat radish pickling technique. In order to preserve the craftsmanship passed down for hundreds of years and the taste of coir raincoat radish in the memory of Jiangbei Canal. For 15 years, she has been sticking to this land and insisting on being an "artist" with a century-old coir raincoat radish making technique.

When Yu Zhili was making coir raincoat radish, he often recalled the scene of his aunt making coir raincoat radish. Stone kilns, wood planes, bamboo skin gongs, hemp ropes and fragrant fir trees are all the nostalgia of their generation. The production process of authentic coir raincoat radish is divided into 6 main processes including coir raincoat knife processing, seasoning and auxiliary material preparation, seasoning and pickling, radish smoking, kneading with sesame oil, and plate shaping, with 18 technological procedures.