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Vegetables from Xinzha, Zhonglou District, Changzhou
Slices of the local red-skinned Xinzha radish are sun-dried until they lose about a third of their water, then salted in vats and turned again and again so the salt spreads and the packed radish does not heat up. It comes in sweet and salty kinds and is eaten crunchy with rice or fried into rice.
A short entry: the sources we found record only what is said here about Changzhou luobogan itself.
| Xinzha red radish (新闸红), grown on Zhonglou's "night-tide" soil | [yzwb2025][zhwiki] |
| Salt | [yzwb2025] |
What changes: Red-skinned radishes are sliced around Lidong, in early November
Radishes are sliced around Lidong, early November.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Slices of the local red-skinned Xinzha radish are sun-dried until they lose about a third of their water, then salted in vats and turned again and again so the salt spreads and the packed radish does not heat up. It comes in sweet and salty kinds and is eaten crunchy with rice or fried into rice.
Changzhou luobogan is sun-dried before it is salted and is turned in the vats many times.
Every number is labelled with how it is known. How this atlas is made
Radish growing and salting in Changzhou are recorded in Song-dynasty books (事实类苑, 桑通诀). Commercial makers appeared after 1900, and the pickling skill joined Jiangsu's second provincial intangible heritage list in September 2009. About 90% of the city's output now comes from Zhonglou District.
