Changzhou pickled radish
Chinese food
From Wikipedia, the free encyclopedia
Changzhou pickled radish (Chinese: 常州萝卜干), or Wujin pickled radish (Chinese: 武进萝卜干), is a renowned local delicacy of pickled radish from Changzhou City, Jiangsu Province, People's Republic of China.[1]
History
The residents of Changzhou utilize Xinzha red radish as the primary component, originating from Panjiaxiang, Suizhao Village, and Beizhao Village in Xiitang in Xinzha, subsequently spreading beyond its initial locale. The historical practice of local radish cultivation and pickling in Changzhou is documented in ancient texts like “Facts Collection” (Chinese: 事实类苑) and “Sang Tong Jue” (Chinese: 桑通诀) from the Song Dynasty, detailing how locals sliced radishes into white pieces at the onset of winter or sun-dried them using bamboo plaques and reed curtains. Local variants are classified into two categories: sweet and salty.[2][3]
In 1900, the West Gate Taiping Lane witnessed the establishment of the "Xinming Pickle Company" (Chinese: 新明腌菜公司) and other processing and production enterprises. Following the creation of the People's Republic of China and the implementation of a public-private partnership, the Changzhou Sauce Factory was founded, renowned for its "red plum" brand "sweet radish jerky."[4] The "Golden Dragon" brand of dried radish is exported to Singapore, Malaysia, Japan, and other countries.[5] In September 2009, the dried radish pickling technique of Changzhou was officially recognized as part of the second batch of intangible cultural treasures in Jiangsu Province.[6][7]