Dried Tangerine Peel (Chen Pi)
The more years passed, the more luxurious they became! "Magic refreshing spice" that melts orange peel
Description
Peel of mandarin oranges dried and aged for years to decades. 'Chen' means old. The older it gets, the darker, mellower, and more expensive it becomes. Neutralizes meat greasiness with citrus freshness. A highly medicinal spice heavily used in Cantonese soups and desserts.
Classification: Everyone, Spice, Medicinal, Tangerine Peel, For Braising, Guangdong Cuisine, Dessert, Refreshing
Shops selling Dried Tangerine Peel (Chen Pi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried mature peel of the citrus family(Mandarin etc.)
Instructions
- [Typical Uses]
- [Meat Braises/Soups]: Adding just one piece to braised pork or beef brisket (Chu Hou Niu Nan) erases greasy heaviness, leaving a refreshing aftertaste.
- The defining flavor of Cantonese 'Chen Pi Hong Dou Sha' (warm red bean soup with citrus).
- Steep in hot water to drink as tea.
Learn more Substitutes, pairings, tips
Key spices
Refreshing citrus aroma、with faint bitterness and sweetness
Substitutes at Japanese supermarkets
(Can sun-dry store-bought tangerine peels yourself, but lacks aged depth)
Pairing
Braised Beef Brisket / Braised Pork / Red Bean Soup
Trivia
'Xinhui Chen Pi' from Guangdong is China's top brand. Those aged for decades are traded as ultra-premium medicinal herbs, said to be 'worth their weight in gold'.
Eating tips & etiquette
A pro trick is soaking it in hot water for 10-15 mins to soften, then gently scraping off the white pith on the back with a knife. Leaving the pith adds unnecessary 'bitterness' to the dish.
Allergen
None