Rugao's white radish has varieties such as duck's egg head, slippery head, pinching neck and hundred-day seed, especially cold-resistant and delicious. "Summer white dew radish", radish should be planted in summer, carefully cultivated, and can be harvested one after another when the first frost comes. Choose white radish, remove the pedicle, leaves and tail, and carefully wash it to make it white and shiny, so that it can maintain its sparkling luster after axillary processing. After washing, cut it longitudinally twice, and then cut it into orange slices, so that the slices have skins, and the skins are about three pieces a city inch. Choose a sunny day in the northwest wind direction (the air humidity in the southeast wind is high, and the dried radish slices are easy to turn red and deteriorate), put them in a ventilated place and spread them out under strong light. Be sure to turn it over and take care of it carefully, and cover it in time when it rains and frosts at night. Three or four sunny days, after wind dehydration, radish slices are only one-third of the original weight, fragrant and sweet. Wind-dehydrated radish slices must be added with salt immediately, 100 kg radish slices should be added with 7 kg salt. If you eat it in summer, it should be no less than 10 kg. After adding salt, knead carefully to make the salt stick to the radish slices evenly. The next day, you still have to stir and turn it over, and then turn it over once a day for about four times in a row, so that it can be tightly packed in a container and sealed in a cold storage. After a month, the spicy taste disappeared, and the color turned reddish, so it was ready to eat. (If your family has a small amount of salting, you can put it in a small mouth container and seal it. In rural areas, containers are often placed face down in plant ash, which also has a good sealing effect. The production of Rugao radish strips not only meets the non-staple food needs of urban people, but also helps to improve the living standards of farmers in exchange for foreign exchange support for the four modernizations. The yield of white radish is 3000 Jin per mu, and it is dried into radish slices 1000 Jin, and the income is about 1000 yuan. If it is sold to the country, it can reward more than 90 Jin of chemical fertilizer. In addition, radish leaves can be pickled or made into green manure!
Rugao white radish has a history of at least thousands of years. Rugao area has superior climatic conditions, good water and fertilizer conditions, mostly sandy soil, which is very suitable for the growth of white radish. After hundreds of years of careful cultivation and breeding, the quality of radish produced is obviously superior to that produced in other places, such as Rugao radish, which is famous all over the world. On the other hand, Rugao is best produced in xinmin city, Chen Dong and towns around Daming City.
Now, white radish varieties with obvious local search have been cultivated. For example, the "duck egg head" shaped like a duck egg, the "neck-pinching" with a slender stem like a neck, and the "hundred days" that can be harvested in a hundred days. They are characterized by thin skin, tender and juicy meat, sweet but not spicy taste, less lignin, no residue in chewing, and are famous for their tenderness, crispness and sweetness.
Rugao radish strips pickled with Rugao radish have a history of more than 900 years. Rugao Soy Sauce Vinegar Factory inherits and develops the "Gaodong" brand radish strips produced by traditional technology, with exquisite materials and exquisite technology. Shaped like orange slices, it is yellow and orange-yellow, with unique fragrance, salty and sweet, and has the characteristics of fragrance, sweetness, tenderness and crispness. 1985 won the "honorary certificate" of the Ministry of Foreign Economic Relations, which is not only the Jiangsu Provincial Quality Food Award, but also the excellent honorary certificate of the national export products in 1985.