Some beauties are ostensible and some imperceptible. The first kind shrieks for attention while the second, like a girl-next-door, takes you a good deal of time before you can appreciate its inner beauty and undervalued goodnesses.
Roseheart radish or watermelon radish, whatever you term it in English; cramming gloomily in a vine basket. Beijingers love this ball-shaped radish so much that they name it in the most poetic fashion possible for a root plant: Shinremei (心里美), or beauty in the heart for you. Shin-re-mei, is again no less an indegenious eat for Beijingers than the mung bean water, this.
The flesh, in a beautiful marbling of red and white, is crispy, juicy and pleasantly sweet; mildly peppery if you pay more attention. The cutiest ingredient for salad and garnish; always the most beautiful radish for the capital.
