Produced in Xiaoshan City, Zhejiang Province, it is named after its "one knife" radish, which is similar in length to a kitchen knife and can be divided into two halves when processed. It has the characteristics of Huang Liang color, uniform strip shape, suitable salty and sweet, crisp and tender, and is a good food for breakfast. According to "China Local Products Shop", Xiaoshan dried radish "has the functions of anti-inflammation, heatstroke prevention and appetizing, and is delicious for breakfast". The main producing areas are located in Xiaoshan's Kanshan, Zheshan, Peng Yi, Guali, Chengbei and other towns.

Dried radish is cylindrical, with a diameter of 4 ~ 5cm and a weight of about 150g. Its skin is thick and white with low water content. The processing method also adopts the wind dehydration method. The knife is cut into strips, each with an edge skin, and then spread in the sun, turned over several times a day, and covered at night to prevent the fog from getting wet. Sun for 2 ~ 3 days, soft to the touch and can be pickled. Put the radish strips into a container, add salt and mix well, and knead vigorously until the salt melts. Batch into the cylinder, step by step, two days after the cylinder, evenly spread out in the sun, frequently turn. After three or four days, add a proper amount of salt, mix well, put it in a cylinder layer by layer, compact it layer by layer, cover it with salt and seal it. It usually takes about a week to make. The finished product does not need roots, spots, green heads and rotten strips, and it will not rot after years and its fragrance will not be scattered. This product has a production history of more than 800 years.