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Winter is the radish harvest season. At this time every year, my mother will collect most of the radishes, wash them, and dry them in the sun. During the ten days of harvesting radishes, there must have been a feast of radishes every night. When I first started eating radish, I felt it was fresh, but after three to five days I felt tired of it. Meat was still in short supply at that time, so in order for us to enjoy a feast of radish, my mother tied radish and tofu pieces together to make something that looked like Fu Rou (Dongpo Pork), and then simmered it with soybean paste (a kind of solid soybean paste), salt and lard for about 30 minutes. The radish and tofu absorbed the rich aroma of soy sauce, coupled with the meaty aroma of lard, the taste was quite tempting at that time.
