Produced in Xiaoshan, Zhejiang Province, the dried radish has the radish locally named as” a blade” as the raw material, and has got the name as the radish is nearly as long as the blade and is cut into halves. Featured as yellow and bright color, well-proportioned slice, appropriate salty and sweet level, crispy and refreshing taste, the dried radish is very good mating dish for breakfast. According to the record in China’s Complete Collection of Local Special Products: Xiaoshan dried radish “can diminish inflammation, prevent sunstroke and stimulate appetite after eating, and is very good mating dish for breakfast”. The main origin places are distributed at the towns including Kanshan, Zheshan, Yipeng, Guali and Chengbei etc. in Xiaoshan.  

　In a column shape, the dried radish slice has a diameter of 4-5cm, weighs about 150g, has little water content, thick skin and is in white. The processing method is dehydration by wind: first the radish is cut into slices with skin, then tedded under the sun, turned upside down many times every day and is covered in the evening to prevent from fog and rain. By drying in the sun for 2-3 days, the radish slice becomes soft and then it can be reserved in a way that put the radish slice into a container, spread salt and stir evenly, and rub with force until the salt get melted. After that, the radish slice is put into a jar, get compact level by level, then get it out from the jar two days later to ted again by turning over frequently. In 3-4 days, put appropriate salt and stir evenly, then put into the jar by compacting it level by level, put some salt on the surface and finally seal the jar. Generally, the radish is ready in one week. The finished product has no fibrous root, fleck, green head or defective slice, but will remain very well in some years with very nice smell. This product has had a production history of over 800 years.