[Video/WeChat account: rugaofabu]

In Rugao, which is known as "a city of longevity" in China, there is a common saying that one can live up to 100 years old if he or she regularly eats crispy pickled radish.

Rugao pickled radish, a signature agricultural product in Jiangsu province, has been well-received in both domestic and overseas markets.

The county-level city in Nantong has been planting radish for more than 1,000 years and boasts a unique radish variety named Bairizi. 

Small radishes are directly dried in the air, while the larger ones are first sliced before being pickled the traditional way.

Locals said that the radishes are not peeled as this allows them to be crispier.

It usually takes one to two months to make pickled radish. The production season spans from August to November.

The technique of making Rugao pickled radish was listed as an intangible cultural heritage item of Nantong in 2014.