Luzhi Dried Radish

Luzhi radishes were first created in the Daoguang period of the Qing Dynasty (1821–1850) by Zhang Qinglai, who established the “Zhang Yuanfeng Sauce Shop.” To this day, the tradition spans more than 180 years. Back then, Zhang Yuanfeng found himself with a surplus of “ya jing bu,” which, if not promptly dealt with, would have resulted in losses. In desperation, Zhang Qinglai consulted with master pickler Wang Shiquan and others, deciding to pickle the excess “ya jing bu” in sweet fermented bean paste. After more than six months, the artisans retrieved the radishes from the fermentation vats; upon tasting, they discovered an exceptionally rich and savory flavor. Subsequent exposure to sunlight further enhanced their clarity and texture. Once placed on the shelves, these radishes quickly won favor with customers, enjoying brisk sales. The following year, Zhang Qinglai replicated the process and christened the product “Yuanfeng Radish.” Later, the Nanjiang Store of Shen Chenghao in Zhennan Zha imitated and competed, spurring mutual improvement. Through repeated adjustments to the recipe and continuous refinements in production techniques, the quality steadily improved.

After the founding of New China, the government placed great emphasis on the production of traditional local specialties. It merged the workshops of time-honored establishments such as Zhang Yuanfeng, Shen Chenghao, and Dingkang into the Luzhi Sauce Factory and began to systematically codify and standardize the entire production process for this radish. In 1954, the “Yuanfeng Radish” was officially renamed the “Luzhi Radish.” In 1985, the Luzhi Sauce Factory was upgraded to the Wuxian Sauce Factory, with a strengthened leadership team, enhanced scientific management, precisely calibrated product formulas, and standardized production procedures. As a result, it developed into a renowned brand characterized by its clear, translucent color; a sweet‑and‑salty flavor profile that balances sweetness with saltiness; a lingering aftertaste; a texture that is crisp yet not crumbly; and excellent shelf stability.

In 1983, Luzhi radish was recognized as a renowned specialty food of Suzhou City, and in 1987 it was awarded the city’s inaugural Consumer Trust Award, earning widespread acclaim. Its products are now exported to countries and regions including the United States, Japan, South Korea, Germany, and various parts of Africa. In 2010, Luzhi radish was designated a “Well-known Trademark of Suzhou.” In June 2013, the craftsmanship of making Luzhi radish was included in the sixth batch of Suzhou’s Intangible Cultural Heritage List, receiving official protection. In November 2014, the technique for producing Luzhi radish was submitted as a candidate for inclusion in the fourth batch of Jiangsu Province’s Intangible Cultural Heritage List.

Luzhi radishes boast a long history and a distinctive flavor, making them a renowned local specialty of Luzhi Town. The Luzhi Town government places great emphasis on the preservation and transmission of this cultural heritage, designating responsible institutions, prioritizing protection, and ensuring its effective implementation. Efforts are focused on safeguarding authentic traditional techniques and nurturing a new generation of inheritors.