White radish / daikon

白蘿蔔

clears heatresolves phlegmeases indigestion下氣生津

The long white winter radish (daikon), sold as whole fresh roots. Peeled and chunked, it simmers to a translucent softness and sweetens the broth while absorbing the flavours around it — a classic partner for crucian carp.

TCM properties

Nature · cooling　Flavour · sweet、pungent　Meridians · lung、stomach

Traditional food therapy

In Cantonese food therapy white radish is used to clear heat, transform phlegm, ease food stagnation and direct qi downward; tradition keeps it apart from ginseng-type qi tonics, which it is said to counteract.

Cautions — read first

Take care with a weak spleen or loose stools
Combination restriction (same as green radish): do not take it alongside ginseng-type qi-tonic herbs, as it breaks up qi (破氣)

Preparation

Peel and cut into pieces.

Origin

華南冬造，廣東家常 — Australian daikon is locally grown and sold as single roots

Availability in Australia

Common at Asian grocers · A$4.19–4.19 / each
1 root, sale price (was $7.79)

Pairs well with

Crucian carp

Soups that use this ingredient · 2

Milky fish head and tofu soupNot yet surveyed (we say so honestly)

魚頭豆腐湯（奶白滾魚頭湯）

nourishes the complexionAutumnWinterAll year

街市Fish head (bighead carp)· 1, split in half百子櫃Tofu· 1 block街市Fresh ginger· 4 to 5 slices街市Spring onion / scallion· 2街市White radish / daikon· to taste

“Just off the stove — drink it while it is hot.”

Double-boiled pork shin with daikon, bamboo fungus and morelsA$17–23

白蘿蔔竹笙羊肚菌燉豬展

moistens the lungseases indigestionrelieves dryness3h slow fireAutumnWinter

街市White radish / daikon· 1百子櫃Morel mushroom (dried)· 10百子櫃Bamboo fungus· 8街市Pork shin (shank)· 1 piece

“The pot she makes when someone needs looking after.”