The Xinlimei radish has a green skin and red flesh, crisp, sweet and juicy, suitable for eating raw

Xinlimei radish is a common local autumn radish variety in northern China, and the ones grown around Beijing are especially well known. Its outer skin is green, but the flesh is bright red or purplish red; once cut open, the flesh is vividly colored, which is how it got the name Xinlimei, meaning "beautiful on the inside." Based on the leaves, it can be divided into two types, flat-leaf and split-leaf, and the flesh color also varies between solid red flesh and red-and-white marbled flesh.

In terms of quality, Xinlimei radish is known for being crisp, tender and juicy, with a sweet taste and a slight hint of spiciness, making it a rare radish type suitable for eating raw. In autumn and winter it is often used to make cold-dressed shredded radish, sweet-and-sour radish, or peeled and dipped in sauce, and it can also be shredded as a cold dish to add color. Its flesh color mainly comes from anthocyanin compounds, and it also contains nutrients such as vitamin C.

For cultivation, Xinlimei radish is mostly sown in late summer and early autumn and harvested in late autumn and early winter, and it prefers a cool climate during the growing period. For cultivation, choose deep sandy loam soil with good drainage, apply plenty of base fertilizer, and keep moisture even during the growing period; alternating drought and wetness can easily lead to pithiness or cracking. During the fleshy root swelling stage, proper hilling helps the root shape become regular and the outer skin smooth.

When selecting and storing, those with uniform size, a heavy feel in the hand, and smooth skin without cracks are best. For home storage, the tops can be removed and the roots buried in damp sand, or they can be kept in a cool, ventilated place, which helps keep them from becoming pithy for a longer time. If cut and not finished within a short time, put them in a fresh-keeping bag and refrigerate, and eat them as soon as possible.