As the saying goes: "Eat radishes in winter and ginger in summer." Eating radishes in winter has many benefits. The nutritional distribution of a radish varies from top to bottom, so the way it is eaten should also differ. Generally, it can be divided into four sections for consumption.
The first section starts from the top of the radish and extends for 3 to 5 centimeters. This section contains the most vitamin C, is sweet, and has a relatively firm texture, making it suitable for soups, stir-frying, or chopping for fillings.
The second section is the middle part of the radish. This section also contains a considerable amount of vitamin C and is very sweet. It can be used in braised dishes. However, the best way to eat it is to mix it with vinegar for a cold dish or to make a salad.
The third section is the part from the middle of the radish to its tail. This section has a slightly spicy taste and can be used in soups, stews, or stir-fried into shreds.
The fourth section is the tail of the radish. This section is spicy and is most suitable for being processed into dried radish.