Sugar radish

THE OLD SAYING IS, "WINNING A RADISH AND HAVING A GINGER, WITHOUT THE PRESCRIPTION OF A DOCTOR." CARROTS ARE CROSS-FLOWER HERBS, ALSO KNOWN AS LYDE, WITH SEEDS, FRESH ROOTS AND LEAVES. THE RADISH IS MILDLY COLD AND HAS THE FUNCTIONS OF ACCOMMODATIVE, DETOXIFICATION, BRUISING, STOMACH DIGESTION, SCINTILLATION, AEROBICS, DRYING, RETORTIFICATION AND VENEER. CARROTS CONTAIN NUCLEOTONES AND CALCIUM, IRON, PHOSPHORUS, ETC., HIGHER THAN PEARS, ORANGES, APPLES, RICH IN VITAMIN C, SAID TO CONTAIN RADISH PEARS. AS WE USED TO SAY, "THE SMOKE PLUM APPLES CAN'T CATCH UP WITH THE RADISH SKIN OF THE MILL," THE RADISH OF THE RADISH MILL IS SO BEAUTIFUL THAT THE RADISH IS CHARACTERIZED BY WATERY AND SWEETNESS. I'VE PROBABLY SEEN A LONG RADISH IN A RADISH FACTORY: 40 CENTIMETRES LONG WITH A COARSE, GREEN LEATHER, AND A LONG RADISH WITH A STRING OF ROPES. SCRATCH UP, GREEN CORES, SWEETNESS, REALLY BEAUTIFUL. THE OLD MAN SAID, "THE HEAD'S HOT, THE HEAD'S FAT." THIS IS JUSTIFIED BY THE FACT THAT THE HEAD TISSUE OF THE CARROTS IS SO WELL SUITED FOR COOKING, THE TAIL IS TINYLY SPICY, AND THE CENTRAL RADISH IS SO WELL-FED AND SPICY THAT IT IS FIT FOR RAW FOOD. IT'S A LITTLE BIT EASIER TO EAT RADISH RAW AND IT'S HARD TO ACCEPT THE SPICY TASTE OF RADISH. BUT IF WE CUT THE RADISH INTO THIN SILKS AND PUT IT IN WHITE SUGAR: IS IT A SPICY, SWEET, SPICY MOUTH THAT MAKES RADISH A LUXURIOUS VERSION