Luzhi radishes are genuine “artisanal treasures” crafted with time. The process begins with selecting the right variety and cultivating it in an optimal plot of land, followed by initial salting—submerging the radishes in brine, turning them over, and allowing excess water to drain—then a secondary fermentation stage involving layering with sauce, sun-drying, and aromatic marination. Finally, the finished product is prepared through steps such as removing the radishes from the jar, discarding the sauce, and exposing them to intense sunlight. This meticulous four‑step procedure comprises more than ten individual stages, each further subdivided into several auxiliary steps, and the entire production cycle spans ten months before yielding the exquisite Luzhi radish.

After being pickled in sauce, the radishes, once removed from the jar in June of the following year, develop a thick layer of fermented paste on their surface, exuding an intense, savory aroma. When skillful artisans gently wipe this away, the radishes—richly infused with the deep fragrance of the sauce and gleaming with a bright, golden hue—reveal themselves. They are then spread out to dry on bamboo mats under several days of vigorous sunshine; once dried to just the right moisture level, the radishes are neatly arranged in the jar, left to mature in a warm, fragrant environment, and finally sealed with a lid. Only when it’s time to sell are they unpacked and bagged—yielding, at that point, merely eighteen pounds of finished product from every hundred pounds of fresh radish, making them a delicacy of distinctive flavor.

During the Daoguang era of the Qing Dynasty, Zhang Qing came to Luzhi and opened a southern-style sauce shop. Taking “Yuánfēng” as his courtesy name, he named the establishment “Yuánfēng Sauce Workshop,” which specialized in a condiment known as “Ya Tou Jing Jiang Bu,” so called because its shape resembles a duck’s neck.

By chance, Zhang Qing discovered that the Luzhi radishes pickled in the original brine had a distinctive texture and a savory, umami flavor; after being sun-dried, their taste became even more delicious. He thus named them “Yuanfeng Radishes” and began selling them as his signature product.

During the Republic of China period, “Zhang Yuanfeng” and “Shen Chenghao” reached their peak. In 1956, the three shops—“Shen Chenghao,” “Zhang Yuanfeng,” and “Dingkang”—were merged, and a public–private joint venture was established as the “Luzhi Sauce Factory,” producing soy sauce, pickled vegetables, and other products. In the 1960s, it became a subsidiary unit of the Luzhi Supply and Marketing Cooperative. In 1985, it was elevated to a county‑level commercial factory under the Wuxian Supply and Marketing Cooperative Union. In 2003, it was restructured into a joint‑stock enterprise, a status that has been maintained to this day.

As the Lüzhí Pickled-Plum Garden serves as a demonstration base for Lüzhí radishes, it stands as a window for showcasing and preserving intangible cultural heritage. Here, visitors can not only learn about the meticulous steps involved in crafting this time-honored specialty but also see the array of traditional tools used in the process. In the backyard’s sun-drying yard, rows of rustic fermentation jars brim with pickled Lüzhí radishes, releasing a rich, lingering aroma of fermented sauce.

As time passes, this pickled vegetable has not only become a refreshing summer appetizer for families in the water towns but has also grown into a cherished souvenir for visitors. Just a short walk away, head to the Luozhi Pickled Products Factory’s retail outlet and pick up some as gifts—whether you enjoy them yourself or share them with loved ones, they’ll leave you with lasting memories of the water‑town charm. The shop also offers a wide selection of other pickled delicacies, so feel free to choose a few to take home.