How to distinguish the good from the bad, the origin of the Shawo radish Characteristics of the Shaw

The simple and easy way to classify the good and bad from the good and bad is mainly in the following six aspects:

1. Ask the place of origin.

Shawo radish is native to the area of Xinkou Town, Xiqing District, Tianjin. Due to the special soil here, it has created a unique taste of Shawo radish. In other places, it is difficult to grow radishes with this flavor;

2. Look at the appearance.

**The shape of the radish is cylindrical, the skin is smooth and delicate, the color is green, and the part into the soil is less than one-fifth of the length of the radish. Most of the counterfeit products are other shapes, fibrous roots, and long tails;

3. Taste.

Sweet and spicy, tender and juicy, with more water without residue, containing mustard oil, with a unique spicy taste;

4. Test the texture.

cracked as soon as it was shot, and was described by the folk as "one drop off eight petals", describing the texture as particularly crispy;

5. Injection packaging.

You should buy products from regular dealers with neat packaging and contacts, contacts and addresses. Don't buy haphazardly without knowing the dealer;

6. Heavy period.

Because the Shawo radish has a long growth period in the greenhouse, the Shawo radish that can really be eaten sweet, crisp, green, and with a lot of moisture is from November to the Spring Festival, and the New Year's Day and Spring Festival are the concentrated listing period.

We all know that Shawo radish has a crisp and sweet taste, has the reputation of Saiya pear, and is very famous, so it is correspondingly more expensive in the market. And some vendors often use ordinary green radishes to pass off as Shawo radish, and if we don't know how to identify them, it is easy to be deceived. How to distinguish between real and fake Shawo radish?

First of all, the difference is made in appearance. The skin of the radish in Shawo is green, the radish cherry is green, and the flesh inside the radish is also green. And some of the cherry seeds are yellow, and the flesh inside is whitish. The radish is relatively large, with a relatively thick diameter and a smooth appearance.

Second, the difference is made in terms of taste. Shawo radish has a lot of moisture and is very sweet. The moisture of the fake Shawo radish is not so large, and it tastes a little bit.

Third, the texture of the sand wo radish is brittle, and it can be broken into many petals when dropped on the ground, which is described as "eight petals in one fall".

Fourth, the market time of Shawo radish is from November to April of the following year, so there will be a large number of Shawo radish on the market during the Spring Festival. If it's not during this time period, it's likely that what you're buying isn't authentic Shawo radish.

Of course, local residents in Tianjin can also choose to go directly to the planting base of Xiaoshawo Village to pick them in person to ensure that they can buy genuine radish. Information.

Can you tell the good from the appearance of the sand nest radish? "Hardly. "There are many farmers in Xiaoshawo Village who have been growing Shawo radish for a long time. If you really want to distinguish the quality of "Shawo radish", you must comprehensively grasp the following key points:

Origin. Authentic Shawo radish is native to Xiaoshawo Village, Xinkou Town, Xiqing District, Tianjin, due to the unique taste of Shawo radish created by the soil and growing environment, it is difficult to grow such quality in other areas;

Shape. **The shape of the radish is cylindrical, the skin is smooth and delicate, and the part that enters the soil is less than one-fifth of the length of the radish. Most of the counterfeit products are other shapes, with long fibrous roots and long tails;

Palate. **Shawo radish is tender and juicy, and there is no residue in water;

Texture. The Shawo radish cracks as soon as it is beaten, and is described by the folk as "eight petals when it falls", and the texture is particularly crispy.

Time. Because Shawo radish has a long growth period in greenhouses, it is really possible to eat sweet, crisp, green, and large moisture Shawo radish from mid-December to April of the following year, and it is a concentrated market period during the New Year's Day and Spring Festival.

1. The taste of the product is sweet and spicy and delicious, tender and juicy, with more water and no residue, containing mustard oil, with a unique spicy taste.

2. Looking at the appearance, the shape of the authentic Shawo radish is cylindrical, the skin is smooth and delicate, the color is emerald green, and the soil part is less than one-fifth of the length of the radish.

3. Ask the place of origin, Shawo radish is a landmark product, and its planting area is in Xinkou Town, Xiqing District, Tianjin.

There should be no real Shawo radish on the market, and the real Shawo radish is exported.

1. Shawo radish is produced in Tianjin, which is a traditional export commodity that is unique to Tianjin port, and Shawo radish has been exported to Japan, Southeast Asia, Hong Kong and Macao and other regions, becoming the "magic weapon" for local farmers in Xiqing, Tianjin.

2. Shawo radish, also known as Tianjin Weiqing radish, commonly known as Saiya pear, is a famous agricultural brand product in Tianjin. It is named after the source Huaimin native to Xiaoshawo Village, Xinkou Town, Xiqing District, Tianjin and other surrounding villages, and has a history of more than 600 years of cultivation.

3. At present, the planting area of Shawo radish in Xinkou Town, Xiqing, Tianjin is more than 5,000 acres.

4. Shawo radish is emerald green, sweet in taste, crisp and juicy, cracked at a beat, and is described by the folk as "one fall off eight petals", and is resistant to winter storage, known as "Shawo radish is hot tea, and the angry doctor crawls all over the street", which is deeply favored by people.

5. As a unique traditional export commodity of Tianjin Port, Shawo radish has been exported to Hail Zhiben, Southeast Asia, Hong Kong and Macao and other regions, and has become a "magic weapon" for local farmers in Xiqing, Tianjin.

1. Appearance: From the point of view of appearance, the body shape and shape of Shawo radish are similar to those of ordinary white radish, but there are differences in color, among which the peel and flesh of white radish are white, while the peel and flesh of Shawo radish are generally green, so it is also known as Weiqing radish, green radish, etc.

2. Taste: White radish has less sugar content and more mustard oil, so it tastes spicier when eaten raw, while Shawo radish has more water content and sugar content, so it doesn't taste so spicy.