9. 白萝卜 (bái luó bo) -Preserved Daikon Radish
One of the most popular vegetables to be preserved in China has to be what is known here as 白萝卜 (bái luó bo). This is what you may know as daikon or mooli. Daikon is the Japanese name (ダイコン) ; mooli is Hiindu ( - कम -mūlī). Whatever, it is Raphanus sativus var. longipinnatus - a type of giant radish.
These are used fresh in many ways - often in soups or hotpots, but also in stir fried dishes. But they are also preserved by several methods.
Drying is a favourite. The vegetable is cut into thin strips and sun dried on any piece of available flat surface. I've seen it on remote railway station platforms, sports grounds and even car roofs.
Home Dried Daikon Radish
Mustard Drying on Car Roof
Dried Daikon Radish from Supermarket
It is also pickled in vinegar. This one below uses red-skinned radishes which gives the colour.
What is less well known perhaps, is that the leaves of the plant are also edible (and delicious). These are also used fresh in stir fries, but often pickled, often industrially and sold as 萝卜头 (luó bo tóu, literally 'radish head').
You can grow dakion radish leaves fairly easily. Here is my first effort, some years ago. My technique has somewhat improved since!