Select organic green agricultural products from nationally certified planting bases, introduced domestic advanced production equipment, advanced pasteurization lines. From raw material cleaning to sterilization, production, the safety of product production has been improved, and all indicators of each batch of green radish has been monitored, including heavy metals, pesticide residues and safety indicators. Guarantee the quality of raw materials from the source. The main feature of green radish is that it is rich in nutrients needed by the human body such as calcium, phosphorus, iron, potassium, riboflavin(vitamin B2), vitamin C3, vitamin B1 and vitamin A.The meat is dense, light green in color, juicy, sweet, slightly spicy and high in amylase.

Using the VF process to make the green radish crisp, the purpose of frying is achieved by quickly removing moisture at a lower temperature(65-100℃). The oil temperature is controlled below80℃, so that the processed food will not deteriorate, and the various nutrients of the green radish are preserved to the greatest extent. It is also effectively maintains the original color and shape of the green radish. After being made by VF process, the pungent of radish is removed, and it becomes crisp like potato chips, with the light radish fragrance, crisp taste like potato chips, easy to carry.It is a excellent snack for traveling.