Weifang Stewed Meat with Radish 潍坊萝卜炖肉
Weifang Stewed Meat with Radish is featured among the local specialties of Shandong.
Weifang Stewed Meat with Radish (潍坊萝卜炖肉) is a home-style stew of pork or pork ribs cooked with the green radish of Weifang (潍坊), known as Weixian radish (潍县萝卜) after the old county of Weixian (潍县) that preceded the city's main urban area. People's Daily Overseas Edition describes families sitting down on cold northern winter days to a bowl each of ribs stewed with radish, a dish with meat, vegetable and broth in one.
Ingredients
Weixian radish, also called green radish or gaojiaoqing (高脚青, 'tall-legged green'), has been grown for more than 300 years and is recorded in the county gazetteer of the Qianlong reign of the Qing dynasty. It comes to market after the solar term of Frost's Descent (霜降) in late autumn, green at the top and white below, so crisp that it can shatter if dropped. Eaten raw it is sweet with a slight heat. In 2011 Weifang radish was registered as a national geographical-indication trademark.
A Dazhong Daily report from Fuqiao (浮桥) village in Shouguang (寿光), one of the main growing areas of Weifang green radish, says the local variety was bred from the green radish over more than 200 years of cultivation.
Flavour and texture
Fuqiao villagers quoted in that report say that ribs or pork stewed with the radish come out rich but not greasy and pick up the radish's fresh aroma, while the radish soaks up the meat juices and loses its sharp bite.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-24. Recipes and servings vary between kitchens.