Rugao White Radish [Jiangsu Rugao Specialty]

What is Rugao white radish? Authentic Jiangsu Rugao specialty: Rugao white radish

Content summary:Do you want to know what Rugao white radish is? This article is a detailed introduction to the special product of Rugao, Jiangsu Province - Rugao White Radish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Rugao White Radish. The full text takes about 7 minutes to read, mainly including the basic introduction of Rugao White Radish and its nutritional value? What are the product characteristics of Rugao white radish? Tasting and eating methods of Rugao white radish, etc

Basic introduction of Rugao white radish

The cultivation history of Rugao radish can be traced back more than a thousand years. It is said that during the Taihe period of the Tang Dynasty (827-836 AD), the monks of Dinghui Temple in Rugao had already planted it. They used their own grown radish to carve lotus flowers, Buddha's hands, pagodas, lanterns, etc. as offerings and gave them to donors as gifts. At that time, it was called vegetable radish, and its seeds were called vegetable radish seeds, which were used for medicinal purposes. Later, it gradually spread among the people and was widely planted. The "Rugao County Annals" compiled in the Gengwu year of the Qianlong reign of the Qing Dynasty (1750 AD) recorded: "Radish, also known as Chinese cabbage, comes in two varieties: red and white. It can be planted at all times, except in the late autumn and early autumn when it is good. It can be eaten by breaking armor. It is sweet and crispy when grown in poor soil, and firm and spicy when grown in poor soil. Nowadays, the cultivation of carrots is rare, with only a small amount being sold before and after the Duanyang Festival, mainly consisting of white radishes. The current Rugao white radish is a locally distinctive variety of radish that has been carefully selected and cultivated by farmers in the production area for hundreds of years. Rugao dried radish, which is finely processed using it as raw material, is a well-known specialty of Jiangsu and has always been exported to domestic and foreign markets

Firstly, in terms of digestion: food accumulation, bloating, indigestion, and poor gastric absorption, raw mashed juice can be consumed; Nausea and vomiting, acid reflux, chronic dysentery, can all be chopped and honey fried, chewed and swallowed carefully; Constipation, can be cooked; Oral ulcers can be rinsed with mashed juice

Secondly, when coughing up phlegm in terms of breathing, it is best to chop it into small pieces, boil it with honey, and chew it carefully; Pharyngitis, tonsillitis, hoarseness, and loss of voice can be treated with pounding juice and ginger juice; Nasal bleeding can be caused by heating a small amount of mashed juice and wine, or by pounding the juice and dripping it into the nose; Hemoptysis, cooked together with lamb and crucian carp; To prevent colds, you can cook food

Thirdly, in terms of urinary system, various urinary system stones and urinary obstruction can be treated with sliced honey and taken orally; Various swelling can be treated with radish and floating wheat decoction

4. Other aspects of beauty, can be cooked; For beriberi, boil soup and wash it outside; Detoxification, sobering up, or gas poisoning can be achieved by using it, or by drinking Ye Jian Tang juice; Tongli joint, can be boiled

Tasting and Eating Methods of Rugao White Radish

White Radish and Pork Rib Soup

Main Ingredients: 500g pork chops, 500g white radish, seasoning: appropriate amount of salt, a little chicken essence, 1 piece of ginger, and an appropriate amount of water

Method: 1. Wash and drain the pork ribs, blanch them in a pot of hot water, pour out the water, and add ginger slices, pork ribs, and a little vinegar to cover them.

Boil the pressure valve for about 20 minutes, and you should be able to smell the fragrance at this time.

2. Wash and cut the radish into pieces, put them in the stewed pork rib soup, and boil over high heat.

3. Cover with a lid and simmer over low heat for about 10 minutes until the radish is cooked. Add a little salt and chicken essence and remove from the pot