Fried white radish patty is a popular food made by people in South China's Guangdong province to celebrate the Spring Festival, also known as the traditional Chinese Lunar New Year. The dish is symbolic of the desire for a better life in the next year.

The dish is made as follows: Put radish slices into a slurry made from rice flour and corn starch, and then cook the mix with other ingredients like chopped winter mushrooms, dried shrimp, sausage and bacon.

The dish, when served in traditional Cantonese teahouses, is either steamed or fried. The steamed variety is prepared by spraying soy sauce on the surface of the cooked radish patty. Meanwhile, the fried version is produced with chopped and steamed radish patty, which is fried in edible oil until its color turns to golden yellow.

It is advisable to enjoy fried radish patty with a sweet sauce, sesame sauce or chili paste, which can produce additional flavor.