Vegetables · FFET10451
Weixian radish
Weixian green radish comes to market after Shuangjiang: crisp, sweet and juicy, eaten raw or cooked.
CanonVegetablesWeixian radish, also called qing luobo or gaojiao qing, is grown mainly around the old town of Weixian, now the urban area of Weifang in Shandong. Its upper portion is green and its bottom white, with crisp, juicy flesh that tastes sweet with mild heat. It comes to market after Shuangjiang and can be eaten raw like fruit, pickled, stir-fried or stewed.
What
Weixian radish is a long radish with a green upper portion and a white bottom. Also called qing luobo or gaojiao qing, it is eaten raw or cooked.1
When
Weixian radish comes to market after Shuangjiang. A 2021 report says it has been grown for more than 300 years and was recorded in a local gazetteer of the Qianlong era, but these historical claims have not been verified against the original gazetteer.1
Where
The main growing area surrounds the old town of Weixian, now the urban area of Weifang in Shandong. Weifang's Hanting District hosts a radish culture festival.1
How
Alongside eating it raw like fruit, people pickle it, stir-fry it with dried shrimp or vermicelli, or stew it with ribs. Young radish plants removed during thinning can also be used as a bun filling.1
Why
Its distinctive qualities are crisp, juicy flesh and a sweet flavor with a little heat.1
Impact and influence
According to the 2021 report, Hanting District had held 13 radish culture festivals by that time. The same report states that Weifang radish was registered as a national geographical indication trademark in 2011.1