Introduction: As the saying goes, "An autumn radish is worth a ginseng," and right now is the prime season for these "little ginsengs." However, it is less well-known that different parts of the radish have different textures and are best prepared in different ways.
The top 3~5 cm of the radish contains less water and has a very firm texture, making it suitable for stir-frying in thin strips, for making soups, or for mixing with mutton as a filling, which yields an excellent flavor.
The middle section of the radish is higher in sugar content, sweeter, and has a crisp, tender texture. This is the best-tasting part of the entire radish, so it is ideal for eating raw. It is also particularly delicious when used in salads or cold dishes, and can also be stir-fried or used in soups.
The section below the middle to the tail contains more amylase and mustard oil, giving it a spicy taste that can aid digestion. If you enjoy the spicy flavor of radish, you can eat this part raw or pickle it into dried radish. For those who cannot tolerate the spiciness, cooking methods such as stir-frying, stewing, or using it as a filling can reduce its pungency.
Stewed Duck with White Radish
Finally, it should be noted that to get the most nutrition, radishes are best eaten with their skin on.