The real name for this round, rough-skinned greenish-white radish is shinrimei for "radish with a beautiful heart" in Mandarin. This is the least that can be said since the heart of this root is a beautiful bright pink that sometimes takes on an orange tint.
Its crunchy texture and softer flavor than common radish make it a children's favorite radish. It takes a little more effort to savor it, as its tough skin deserves to be peeled. Fortunately, its waist size is larger than that of our little red radishes, up to 10 cm in diameter. It is served plain, in carpaccio, baked or roasted. However, it loses its beautiful coloring during cooking. This winter radish will keep for up to three months in the refrigerator, in a perforated plastic bag.