Watermelon Radish (Xin Li Mei Luo Bo)
切ってビックリ！中は鮮やかなルビー色の「北京のサラダ大根」
Description
A highly famous radish specialty of the Beijing region. The outside is green or white, but cutting it reveals a vivid magenta pink inside like a watermelon. True to its name 'Xin Li Mei' (Beautiful Inside), its visual beauty and fruity, sweet, crunchy texture make it the star of cold dishes and salads.
Classification: Everyone, Ingredient, Vegetable, Xin Li Mei, Radish, Beijing Specialty, Liangban, Crunchy, Salad
Shops selling Watermelon Radish (Xin Li Mei Luo Bo)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Watermelon Radish(Fresh)
Instructions
- [Typical Uses]
- [Liangban Luo Bo Si (Sweet Vinegar Radish Salad)]: Julienne and toss with vinegar, sugar, and sesame oil (absolute staple Beijing appetizer. Vivid and appetizing).
- Eat raw like fruit.
- Pickle the radish skin in sweet vinegar.
Learn more Substitutes, pairings, tips
Key spices
Almost no radish heat; fresh、juicy sweetness and crispiness akin to pears or apples
Substitutes at Japanese supermarkets
(Can be perfectly substituted with JP 'Koushin Daikon' (Watermelon Radish))
Pairing
Vinegar and Sugar (Sweet Vinegar) / Sesame Oil / Peking Duck
Trivia
Applying heat drains the beautiful red color, turning it whitish. Thus, the only rule to extract 100% of its potential is NEVER braising it, but 'eating it raw'.
Eating tips & etiquette
A Beijing winter staple. In old Beijing streets, vendors would beautifully cut this radish open like a flower and yell, 'It's a radish but less spicy (sweeter) than a pear!'
Allergen
None