Dried radish originated from Hezhuang in 1890 (some people say it originated in the 1940s). Hard-working sand people planted radishes immediately after winding hemp, and as a result, a large number of fresh radishes could not be eaten. Some people want to pickle it and put it on a reed curtain (a curtain made of reed stalks) so that it can be blown by the sun and wind. After the radish is dried, it is stuffed into a small jar, compacted and sealed with mud. When I opened it one year later, I found that the color was Huang Liang. It was rich in fragrance, salty and sweet, and it was more delicious than fresh radish. In this way, air-dried radish spread in the sand in the east of Xiaoshan, and the technology became more and more mature, becoming the famous "Xiaoshan dried radish". Since the early 1920s, it has been sold to Hangzhou, Shanghai, Jiangxi, Hong Kong, Macau, Singapore and other places. In history, the annual output of Xiaoshan dried radish reached more than 20 thousand tons!

Xiaoshan air-dried radish has a history of 100 years, and now it is "applying for heritage" in Hangzhou, and the step of "applying for heritage" to the Hangzhou municipal government has started.