Lawrence K. Wang (2026), The History, Craftsmanship, Tasting, and Lingering Charm of Xinlimei Fruit Radish, 《心裡美水果蘿蔔的歷史、製作、品鑑與餘韻》"Evolutionary Progress in Science, Technology, Engineering, Arts, and Mathematics" 8(3E), Lenox Institute Press, MA, USA. 39 pages. .... ABSTRACT: This article combines personal memoir with historical and cultural research to systematically introduce xinlimei radish, a unique variety from Beijing, China, that can be eaten raw like fruit. It traces the cultivation history of xinlimei since the Qing Dynasty, its status as a royal tribute, and related folklore. It describes in detail the "lotus knife technique" used by street vendors on winter nights in old Beijing. From the perspectives of taste, nutrition, and cultural aesthetics, the article analyzes the distinctive flavor that gave rise to the saying "radish rivals a pear." Unlike raw-eaten vegetable radishes found abroad (e.g., common radishes in salads), xinlimei is sweet, crunchy, juicy, rich in anthocyanins, and carries a ritualistic warmth when shared by a family around a stove. It has thus become a "fruit-like" root vegetable that embodies nostalgia and culinary aesthetics. This work is both a private archive of taste memories and a cultural promotion of traditional Chinese dietary wisdom. KEYWORDS: Xinlimei radish; fruit radish; Beijing food culture; winter memories; lotus knife technique; radish rivals a pear; nostalgia; intangible cultural heritage; Hongmiao Primary School; 本文以個人回憶與歷史文化考察相結合的方式,系統介紹中國北京特有的「心裡美」蘿蔔——一種可以像水果一樣生吃的特殊蘿蔔品種。文章追溯了心裡美蘿蔔自清代以來的栽培歷史、皇家貢品地位及民間傳說,詳述了老北京冬夜裡小販削蘿蔔的「蓮花刀法」技藝,並從味覺、營養與文化美學三個層面解析其「蘿蔔賽梨」的獨特風味。與國外可生吃的蔬菜型蘿蔔不同,心裡美蘿蔔的甜脆、多汁、花青素含量及圍爐共食的儀式感,使其成為一種承載鄉愁與飲食美學的「水果化」根莖類食物。本文既是一份味覺記憶的私人檔案,也是一次對中國傳統飲食智慧的文化推廣。關鍵詞:心裡美蘿蔔;水果蘿蔔;北京飲食文化;冬日記憶;蓮花刀法;蘿蔔賽梨;鄉愁;非物質文化遺產; 宏廟小學.
Lawrence K Wang (Wed,) studied this question.