Xinfeng Radish [Jiangxi Xinfeng Specialty]

What is Xinfeng Carrot? Authentic Jiangxi Xinfeng Specialty: Xinfeng Radish

Summary:Do you want to know what Xinfeng Radish is? This article is a detailed introduction to the special product of Xinfeng, Jiangxi Province - Xinfeng Radish. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Xinfeng Radish. The full text takes about 14 minutes to read, mainly including the basic introduction of Xinfeng Radish and the product characteristics of Xinfeng Radish? How did the history of Xinfeng Carrots come about? Tasting and eating methods of Xinfeng radish, etc

Introduction to Xinfeng Radish

Xinfeng Radish is a specialty of Xinfeng County, Jiangxi Province. On February 13, 2014, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Xinfeng Radish"

Xinfeng white radish is oval shaped, with snow-white skin and tender flesh, sweet and crisp, and not easily hollow. Used for stir frying chili peppers, stir frying meat slices, stir frying fish, or stewing soup with meat, it has a unique flavor. The fragrant dried radish, which has been pickled, sun dried and processed in the past few days, is yellow in color, soft, crispy and tender in meat, moderately salty, with a strong aroma that is pungent, unique in flavor, durable in storage, portable, and is a daily dish and premium seasoning. The processing products of Xinfeng radish are now diverse, with white radish being converted into strips and mixed with appropriate amounts of monosodium glutamate, chili, spices, etc., to produce new varieties such as multi flavored radish strips and white snow strips

Quality and Technical Requirements

1. Varieties

"Buried Seeds" and "Suspended Seeds"

II. Site Conditions

Within the production area, the altitude ranges from 150 meters to 300 meters, the soil type is alluvial soil, the soil texture is sandy loam, the soil organic matter content is ≥ 1.5%, and the pH value is 6.0 to 7.0

III. Cultivation Management

1. Base fertilizer application: Apply 1500 kg to 2000 kg of decomposed organic fertilizer and 150 kg to 200 kg of superphosphate per mu

2. Sowing: Sow from early September to early October. The sowing rate for strip sowing is 0.75 kilograms per acre, with a row spacing of 40 centimeters. The sowing rate for hole sowing is 0.5 kilograms per acre, with a row spacing of 40 centimeters and a hole spacing of 20 to 25 centimeters

3. Field management:

(1) Inter seedling and fixed seedling: seedlings should be planted at the time of 1 to 2 leaves, 3 to 4 leaves, and 6 to 7 leaves, respectively, with a plant spacing of 20 to 25 centimeters

(2) Water and fertilizer management: During the growth period, water and fertilizer should be applied three times, and during the seedling stage, 5 to 6 kilograms of urea should be applied per mu; Apply 25 kg to 30 kg of potassium sulfate compound fertilizer per mu before and during the root enlargement period<4. Environmental and safety requirements: The use of fertilizers, pesticides, etc. must comply with relevant national regulations and must not pollute the environment

4. Harvesting

After sowing for 95 to 110 days, the fleshy roots should be harvested in a timely manner after fully expanding

Fifth, Quality Features

1. Sensory Features: The "buried seed" has a long waist and drum shape; The hanging head seed is in the shape of a long tube. Thin skin, snow-white and smooth. The meat is fine and tender, with a crisp and tender taste and no residue

2. Physical and chemical indicators: individual weight ranging from 0.8 kg to 1.5 kg. Moisture content ≥ 90%, vitamin C ≥ 20mg/100g, reducing sugar ≥ 2.8g/100g

3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations

Geographical Environment

Xinfeng County is located in the southern part of Ganzhou City, Jiangxi Province, in the middle reaches of the Taojiang River, a secondary tributary of the Gan River. The terrain slopes from south to north, and the whole area is basin shaped - surrounded by mountains and winding hills, with low ridges and continuous hills within the area. Between the ridges and hills are wide valleys, ridges, farmland, orchards, and trees; The Taojiang River, which gathers four tributaries, runs through six townships from south to north, covering the entire county in terms of drainage area. Xinfeng is located in the East Asian monsoon region, with a pleasant climate characterized by short spring and autumn, long summer and winter, short ice and snow period, long frost free period, and less heat in summer and less cold in winter. The annual average temperature is 19.6 ℃. The climate and environment are suitable for the growth and production of radish

Xinfeng Radish is a traditional variety of white radish, known as "buried head seed" and "hanging head seed", which is sown during the autumn equinox, cold dew, and harvested around the winter solstice. It has a small "waist drum" shape, with slightly smaller ends and a round center. The skin is white and smooth, without bumps or roots, and the meat is fine, crispy, tender, milky white, fresh, sweet, and rich in sugar. Eating raw is neither spicy nor pungent, comparable to fruits. It can quench thirst, reduce phlegm and cough, clear heat and detoxify, and promote bowel movements. It is known as the "vegetarian ginseng" and "racing water chestnut"; Cooked food can be prepared with various meat and vegetable ingredients, stir fried, boiled, stewed, and mixed with many delicious dishes

How did the history of Xinfeng Carrots come about

Xinfeng Radish has a long history of cultivation, unique quality, large-scale contiguous planting, and wide planting areas. It was first produced during the Jiajing period of the Ming Dynasty and began to be extensively planted and processed in the Qing Dynasty

Xinfeng Radish, originally named Laibing, is native to the Mediterranean region. During the Kangxi reign of the Qing Dynasty, it was introduced to southern Jiangxi and introduced to Xinfeng. In the 16th year of the Qianlong reign (1751), the Xinfeng County Annals recorded that the specialty of Xinfeng was radish. In August of the sixth year of Xianfeng (1856), the Guangdong bandit Zhai Huogu led tens of thousands of bandits to besiege Xinfeng City, lasting for more than 220 days. Wu Bingheng, the then Supervisor of the County, concentrated all forces to defend the city, carried out an arduous battle to defend the city, fought back the bandits countless times, and the county was never broken. During this period, carrots played an indelible role. In Wu Bingheng's "Brief Notes on the Defense of Xinfeng City" (the book is stored in the Jiangxi Provincial Library), there is a record that goes: "In November,... trapped in a dangerous city, without reinforcements, without soldiers or pay, the city's food gradually ran out and could not be drained... And the salt of the solar eclipse was about to run out, and the soldiers and civilians in the city who had not eaten oil, salt, and vegetables for a long time had their ears, eyes, hands, and feet rotting. It was difficult to plan, but suddenly there were salted radish strips dug underground in an ancient temple, which were used as salted vegetables." The "salted radish strips" here are Xinfeng dried radish. During the Guangxu period, some vendors sold Xinfeng dried radish to Hong Kong, Macau, and Southeast Asian countries

The famous contemporary writer Zhang Pincheng (a national first level writer) wrote in a paragraph of his "Fixed Point Diary": "In the winter of 1952, Xinfeng dried turnips were transported into Korea, which was one of the dishes of the Korean People's Army and the Chinese People's Volunteers. By 1953, 230000 kilograms were transported together. This is a fact. It is said that people can't lack salt because of the cold weather in Korea. Sometimes salt can't be transported to the battlefield. Xinfeng dried turnips contain salt, and the volunteers come after eating their strength. The American soldiers in the opposite tunnel are different. They eat chocolate and compressed biscuits. Without salt, they will be powerless to fight, and will be defeated. In 2007, the cultural department of Xinfeng County recognized the production processes of Xinfeng dried radish and Xinfeng radish dumplings as the intangible cultural heritage of Xinfeng, and made video, photography and written records of the traditional processing process, Dig and protect it. At the same time, Xinfeng County vigorously supports relevant enterprises to expand and strengthen the Xinfeng Carrot brand

Tasting and Eating Methods of Xinfeng Radish

Xinfeng Fragrant Dried Radish

The history of Xinfeng Fragrant Dried Radish is almost synchronous with the introduction of radish to Xinfeng. It has been renowned both at home and abroad since the Qing Dynasty and the Republic of China. Farmers who grow radishes in Xinfeng can process and produce them, and the required equipment is very simple: several cedar barrels with a diameter of 1.2-1.5 meters and a height of 1.5 meters, and several barrels with a diameter of about 70 centimeters and a height of 80-90 centimeters each; The required raw materials are salt and yellow mud. Every winter solstice, every household processes fragrant dried radishes by cutting them in half and stacking them in large wooden barrels. Each layer of radish is sprinkled with salt, marinated for 7 days, taken out and dried, then boiled and rubbed with salt water in the barrel, dried in the sun, compacted in small wooden barrels, sealed with yellow mud for six months, and becomes fragrant dried radishes with golden color and crispy texture. Cut into thin slices when eating, soak in water until swollen, wring out the water, or cold mix or stir fry meat, which is rich in essential mineral elements such as calcium, phosphorus, iron and ascorbic acid nutrients for the human body

Xinfeng Radish Dumplings

Xinfeng Radish Dumplings are a unique food with thousands of years of history in China. They are made of flour as the skin, wrapped with various meat and vegetable fillings, molded into a crescent shape, and boiled, steamed or fried in oil. Xinfeng Carrot Dumplings are completely different and unique to the whole country. It is not flour but sweet potato starch for the skin, with Xinfeng radish as the main filling, and fish slices or pork and beef slices added. It is only steamed in a steamer without boiling or frying. The steamed Xinfeng radish dumplings have a smooth and translucent skin, and the filling is faintly visible. When eating, you can only use chopsticks to pick up one corner, dip it in seasonings, take the whole bite, chew and taste it. At this time, the flexibility of the dumpling skin, the freshness of the fish slices, the sweetness of the radish, and the fragrance of the seasonings blend together, creating a unique flavor. Moreover, regularly eating radish dumplings has the effects of clearing heat and detoxifying, promoting digestion and phlegm. So, for people from Xinfeng who are far away from their hometown, they must taste radish dumplings when they return to Xinfeng; Visitors who have some knowledge of Xinfeng must order radish dumplings as food when they come to Xinfeng