Chinese Red Meat
(Beauty Heart, Shinrimei, Xin Li Mei)
(Winter / Daikon) Chinese Red Meat, or Xin Li Mei, is an old local Beijing variety. Its names “Xin Li Mei” and “Shinrimei” translate to “beautiful at heart”, “beauty in the heart”, or “inner beauty”. 1, 2 Historically this variety was cultivated in the suburbs of Beijing, China for hundreds of years. 3 It was famously produced in the regions Balizhuang in Haidian district, Yangfangdian in Fengtai district, and Gaomidian and Xihongmen in Daxing district. 4 In the 1980s and 1990s Xin Li Mei disappeared from cultivation with many old varieties. 5
Chinese Red Meat remains popular today for its health benefits that are said to be comparative to ginseng. There is a saying in China that, “radish is better than ginseng in October” 3 To accompay this is the ancient saying, “冬吃蘿蔔夏吃薑，不用醫生開藥方” 6
“Eat radish in winter and ginger in summer, and you won’t need a doctor to prescribe any medicine.” 6
Days to Maturity: 60-70 days
History
In 1984 Xin Li Mei was officially recognized as a variety by the Beijing Variety Approval Committee. 3 It is currently being re-introduced to the suburbs of Beijing by the Beijing Agricultural Technology Extension Station. 5