Changzhou Dried Radish: The golden crunch of the Yangtze Delta

The Red Jade

Not just any radish makes the cut. The authentic Changzhou dried radish is made exclusively from the local “Red Jade” variety. These radishes are small, with vibrant red skin and solid, crisp white flesh. They possess a natural sweetness that balances the heavy salting process, ensuring the final product is never harsh.

A ritual of salt and sun

The production is a grueling test of endurance. Harvested in the depths of winter, the radishes are washed, salted, and laid out under the weak winter sun to dry. But drying is only the beginning. They are then packed into large vats and fermented with a secret blend of five-spice powder and licorice.

“A bowl of plain congee is just rice and water. But add a slice of dried radish, and it becomes a feast.”

The symphony of texture

The result is visually stunning—strips of translucent, golden amber that seem to glow. But the real magic is the sound. Unlike western pickles which can be soft, Changzhou dried radish retains a definitive “crunch” that echoes when bitten. The flavor profile is complex: a savory umami base, a hit of salt, and a lingering sweet aftertaste that cleanses the palate.