Appetizer: Carved Radish
According to Traditional Chinese Medicine, radish aids digestion, resolves phlegm, relieves asthma, clears heat, promotes the flow of qi, reduces swelling, and dispels stasis. Radish is rich in carbohydrates and various vitamins, with its Vitamin C content being 8-10 times higher than that of pears. Radish does not contain oxalic acid and therefore does not bind with calcium in food, which is more beneficial for calcium absorption. Research indicates that the cellulose and lignin in radish have a strong anti-cancer effect, and eating it raw is more effective.
It is best to cut the radish lengthwise, so that the head, middle, and tail sections are balanced. As the saying goes, "The head is spicy, the tail is astringent, but the middle is just right." This is because the nutritional content varies in each part of the radish. If you are afraid of the spiciness, you can peel the radish, shred or slice it, and eat it dipped in sugar or honey.
Appetizers Lahua radish