Hubbry Logo
ChenpiChenpiMain
Open search
Chenpi
Community hub
Chenpi
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Chenpi
Chenpi
Chenpi
View on Wikipedia
from Wikipedia
Chenpi
Traditional Chinese陳皮
Simplified Chinese陈皮
Literal meaningpreserved peel
Transcriptions
Standard Mandarin
Hanyu Pinyinchénpí
Bopomofoㄔㄣˊ ㄆㄧˊ
Hakka
Romanizationcen² pi²
Yue: Cantonese
Yale Romanizationchàhn pèih
Jyutpingcan⁴ pei⁴
Southern Min
Hokkien POJtîn-phî
Gwo Pei
Traditional Chinese果皮
Literal meaningfruit peel
Transcriptions
Yue: Cantonese
Yale Romanizationgwó pèih
Jyutpinggwo² pei⁴
Second alternative Chinese name
Traditional Chinese橘皮
Simplified Chinese桔皮
Literal meaningorange peel
Transcriptions
Standard Mandarin
Hanyu Pinyinjúpí
Yue: Cantonese
Yale Romanizationgwāt pèih
Jyutpinggwat¹ pei⁴

Chenpi, chen pi, or chimpi is sun-dried mandarin orange peel used as a traditional seasoning in Chinese cooking and traditional medicine. It is aged by storing the peels dry. The taste is first slightly sweet, but the aftertaste is pungent and bitter. According to Chinese herbology, its attribute is warm. Chenpi has a common name, 'ju pi' or mandarin orange peel.[1]

Chenpi contains volatile oils which include the chemical compounds nobiletin, hesperidin, neohesperidin, tangeretin, citromitin, synephrine, carotene, cryptoxanthin, inositol, vitamin B1, and vitamin C.[2] Traditional Chinese herbal medicine uses the alcohol extracts of several citrus peels, including those extracted from mandarin orange and bitter orange.

Identification

[edit]
Sun-dried tangerine peels (chenpi)

Since the products produced in Xinhui are purported to be the best quality, it is often called Xinhui Pi (新會皮) or Guang Chen Pi (廣陳皮). It is normally cut into shreds before serving and presenting in the raw form.[3][unreliable source?]

History

[edit]

The practice of using citrus peels in traditional Chinese medicine originated in the Song dynasty and has lasted for seven hundred years. Chenpi was of high popularity through the Ming and Qing dynasties. It was shipped to foreign provinces by businessmen from Xinhui in Guangdong. A famous Qing doctor named Ye Gui (1667–1746) prescribed chenpi as one of the ingredients in 'Erchen Tang', a decoction consisting of two old drugs. Chenpi business brought wealth to Xinhui peasants and it also extended to food processing, logistics areas which form a food production chain. However, chenpi business declined in the 1990s until late 2002 when chenpi farmers helped set up the Chenpi Industrial Association with support from Xinhui Agriculture Bureau and Business Federation, and chenpi has regained its popularity since.[4]

Production method

[edit]

Xinhui chenpi is famous for its special production technique, where emphasis is put on peeling and storage methods. People can also do it at home.[5]

Preparation

[edit]

Prior to consumption, chenpi is soaked and rinsed with cold water until it becomes soft; the soaking time is recommended to be no longer than half an hour with a view to retaining its flavor.[6] Afterwards, the white pith is gently scraped off from the softened peel.[citation needed]

Uses

[edit]

Cuisine

[edit]

Some tong sui desserts such as red bean soup will use this ingredient occasionally. Chenpi is used to make the Hunanese dish orange chicken.[7] It can be also used for other kinds of food and beverages such as porridge, duck, pigeon,[8] mooncakes, green bean soup, jam, and wine. Chenpi-infused tea can also be prepared.[9]

In Japanese cuisine, chenpi (pronounced "chimpi" in Japanese) is a common ingredient in shichimi tōgarashi, a traditional spice mix.[10]

Folk medicine

[edit]

Chenpi is a common ingredient in Chinese folk medicine, where it is believed that it regulates qi, fortifies the spleen, eliminates dampness, improves abdominal distension, enhances digestion, and reduces phlegm.[11] There is a well-known chenpi-derived medicine named 'snake gallbladder and tangerine peel powder'. The powder is used for heart disharmonies.[12]

Availability

[edit]

Whole citrus peel is readily available from most herbal markets and specialty food stores. Some stores also sell citrus peel powder or capsules.

Starting from around 2010, extensive land development for commercial and residential use in China has caused the decrease of farmland, especially in Xinhui, affecting the supply of Xinhui citrus and consequently chenpi production. This in turn has contributed to a steep increase in the price of chenpi.[13] Based on data in late 2014, Xinhui chenpi aged one year costs around 140 HKD per kilogram while those aged 10 years cost 600 to 800 HKD per kilo. Chenpi stored for more than 20 years can reach nearly 24,000 RMB per kilogram. 65-year chenpi even costs 23,000 RMB per tael. Wholesale price of chenpi costs 40 to 70 HKD per pound.[6][14]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Chenpi

View on Grokipedia
from Grokipedia
Chenpi (陳皮), also known as Citri Reticulatae Pericarpium or dried tangerine peel, is the sun-dried outer pericarp of mature fruits from Citrus reticulata Blanco cv. 'Chachi', a mandarin orange cultivar primarily cultivated in Xinhui District, Jiangmen, Guangdong Province, China. This traditional product is obtained by harvesting ripe fruits, carefully peeling the skin, cleaning it to remove any pulp residue, and then sun-drying it slowly to preserve its aromatic and medicinal qualities; the peels are often aged for periods ranging from one to several decades to enhance flavor and efficacy, with premium varieties like Xinhui chenpi fetching high market values due to their superior texture and potency. With a history of use in dating back over 2,000 years—first documented in the Shennong Ben Cao Jing during the Eastern (25–220 CE)—chenpi serves as a staple in (TCM) for regulating (vital energy), drying dampness, and transforming , commonly prescribed to alleviate conditions such as , , , , , and chest fullness. In culinary applications, it imparts a distinctive bitter-sweet aroma and is incorporated into soups, stews, teas, and desserts to aid digestion and enhance flavors, particularly in and cuisines. Its production techniques, including propagation by cutting or grafting for disease-resistant trees, have been refined over centuries, with Xinhui's unique soil and climate contributing to its status as a protected product. Phytochemically, chenpi is rich in over 140 compounds, including volatile oils (such as and γ-terpinene), (like and nobiletin), and , which underpin its broad pharmacological profile. Modern studies validate its traditional uses, demonstrating , , antitumor, hepatoprotective, and immunomodulatory effects, with mechanisms involving inhibition of pro-inflammatory cytokines and enhancement of enzyme activity; it also shows potential in cardiovascular protection and through pharmacokinetic pathways that favor oral of key . Despite its long safety record in TCM, remains crucial due to variations in harvesting and processing methods that can affect bioactive content.

Overview

Definition and Characteristics

Chenpi, also known as Citri Reticulatae Pericarpium, is the sun-dried peel derived from mature fruits of the , Citrus reticulata Blanco and its cultivated varieties, such as the 'Chachi' prominently grown in Xinhui, Province, . This product originates from the pericarp, encompassing both the flavedo (outer colored layer) and (inner white spongy layer), which contribute to its characteristic properties. Physically, chenpi exhibits a thin, leathery, and slightly wrinkled texture upon , with a vibrant orange to deep amber-brown coloration that intensifies with age. Whole peels typically measure 2-5 in length, though they are often processed into smaller pieces, and they release a complex, aromatic profile due to essential oils concentrated in the peel layers. Key botanical compounds include as the predominant volatile oil, alongside such as (primarily in the ) and other polymethoxyflavones (primarily in the flavedo). Chenpi is harvested from ripe or nearly ripe mandarins in late autumn, typically from to , distinguishing it from fresh zest, which is not dried, and from other traditional preparations like zhi shi, derived from the immature fruit of the (Citrus aurantium). This specific sourcing and drying process preserves the peel's structural integrity and bioactive elements without the bitterness associated with unripe or alternative varieties.

Etymology and Terminology

Chenpi, written as 陳皮 in , derives its name from the Mandarin pronunciation "chén pí," where "chén" (陳) signifies something aged, stored, or exhibited, and "pí" (皮) denotes skin or peel, collectively meaning "aged peel." This highlights the essential aging process in its production, distinguishing it from fresh rinds. The term was documented in ancient Chinese texts dating back to the , with in the 16th-century pharmacopeia (Compendium of Materia Medica) specifying that peels stored for at least three years qualify as chenpi, underscoring its medicinal value through maturation. Regional designations further refine the terminology, reflecting geographic origins and quality distinctions. In province, it is known as Guang Chen Pi (廣陳皮), emphasizing its broad regional production, while the premium variant from Xinhui district is termed Xinhui Pi (新會皮), prized for its superior aging conditions and flavor profile. These names are rooted in local cultivation practices, with Xinhui Pi exclusively sourced from the Citrus reticulata 'Chachi' cultivar. Dialectal variations include the Cantonese pronunciation "chén pèih" or "chun pei," contrasting with the standard Mandarin "chén pí," which influences its usage in southern Chinese culinary and medicinal contexts. Internationally, chenpi is commonly referred to as "dried peel" in English, a direct that captures its form and primary ingredient from mandarin oranges. In , it retains a similar as "chinpi" (陳皮), adapted from the Chinese term, and serves as a key component in shichimi tōgarashi, the traditional seven-spice blend, where it provides the dried peel for aromatic balance. These cross-cultural terms illustrate chenpi's adaptation in East Asian traditions while preserving its core identity as an aged product.

Historical Development

Origins in Ancient China

Chenpi, the dried peel of mandarin oranges, has roots tracing back to the Eastern (25–220 CE), where it was first documented in the Bencao Jing (Shennong's Classic of ), an ancient text classifying it for medicinal uses such as aiding . Systematic preservation techniques for citrus peels developed in southern , particularly tied to citrus cultivation in and provinces, where farmers utilized sun-drying to prevent waste from abundant seasonal fruits. These preserved peels gained value for their aromatic qualities, serving as natural preservatives and flavor enhancers in local diets. Early uses of chenpi included medicinal applications, with later culinary integration in imperial courts during the (960–1279 CE), where it was incorporated into sophisticated dishes for its subtle bitterness and citrus notes. By the , chenpi appeared in key Song-era texts on agriculture and medicine, such as Su Song's Bencao Tujing (Illustrated Pharmacopoeia, compiled around 1061–1093 CE), which documented its properties and noted high-quality varieties from areas like (modern Xinhui) in . This reference underscored its dual role in culinary and medicinal applications. In medical compendiums of the 1100s, such as those building on Song pharmacopeial traditions, chenpi was praised for aiding digestion and regulating , solidifying its place in .

Trade, Peak, and Modern Revival

Chenpi trade flourished during the Ming (1368–1644) and Qing (1644–1912) dynasties, when production in Xinhui reached its peak and merchants from the region began exporting the dried peel to , capitalizing on its growing reputation for medicinal and culinary uses. In the Qing era, exports extended to Nanyang (Southeast Asia) and even the , facilitated by maritime routes that highlighted chenpi's value in for regulating qi and aiding digestion. By the , these shipments were primarily routed through key ports like under the Canton trading system, underscoring Xinhui's role in globalizing this specialty product. A prominent Qing physician, Ye Gui (1667–1746), further elevated chenpi's status by documenting its therapeutic benefits in medical texts, particularly as a key ingredient in the formula Erchen Tang for resolving phlegm and harmonizing the middle jiao. This endorsement contributed to its widespread adoption in clinical practice during the dynasty's later periods. The chenpi industry faced significant decline in the 1990s amid rapid urbanization in Xinhui, which converted farmland to commercial developments and stigmatized traditional cultivation as a "backward" pursuit. Revival efforts gained momentum after 2002 with the establishment of the Xinhui Chenpi Industry Association, supported by local agricultural authorities, which organized farmers, standardized practices, and promoted quality to restore market confidence. This initiative culminated in 2006 when Xinhui chenpi received national geographical indication protection from the General Administration of Quality Supervision, Inspection and Quarantine, safeguarding its origin and boosting exports while preventing counterfeits.

Production and Processing

Harvesting and Drying Methods

Harvesting of chenpi begins with the selection of mature fruits from reticulata trees, particularly the 'Chachi' , grown in province, . These fruits are typically picked manually between and , when they reach a maturity stage that balances acidity and content for optimal peel quality. Manual harvesting minimizes mechanical damage to the fruit, preserving the integrity of the peel's volatile oils. Following harvest, the fruits undergo careful manual peeling to separate the outer rind while retaining the intact , the white spongy inner layer essential for the product's texture and bioactive compounds. In the Xinhui region of , a traditional step involves washing the peeled skins with clean prior to drying to remove any residues. This is adapted for small-scale or home production, where peels may be processed in batches using household tools, though the core manual techniques remain consistent. The phase employs traditional sun- on mats or trays, lasting 3 to 7 days depending on conditions, with periodic turning to promote even and prevent mold growth. This method reduces the moisture content to 10-12%, stabilizing the peels for storage while concentrating their aromatic and medicinal components. The subtropical climate of , characterized by abundant sunlight and moderate , facilitates this natural . Throughout, efforts avoid mechanical injury to maintain the essential oils' potency.

Aging, Varieties, and Quality Control

The aging process of chenpi begins after initial drying and involves storing the peels in dry, ventilated conditions at controlled temperatures, typically around 15–25°C with low humidity to prevent mold and facilitate gradual maturation. This storage lasts from a minimum of 3 years for basic medicinal quality, up to 10–30 years or more for premium varieties, during which enzymatic and non-enzymatic reactions transform the chemical profile, intensifying flavors and enhancing therapeutic properties. Key chemical shifts include a reduction in volatile compounds such as D-limonene (from approximately 74 mg/g to 43–62 mg/g over 3 years), contributing to a mellowing aroma, alongside increases in flavonoids like naringin (from 0.45 mg/g to 1.02 mg/g) and hesperidin (from 46 mg/g to 65–80 mg/g), which boost antioxidant activity measured by DPPH and ABTS assays. These changes reduce initial harshness, yielding a balanced bittersweet profile prized in both culinary and medicinal uses. Chenpi varieties are predominantly produced in province, where Xinhui chenpi stands out as the premium type, sourced from the reticulata 'Chachi' grown in Xinhui district; its thin peel and high oil content (rich in and other essentials) deliver a superior, layered aroma with medicinal warmth. In contrast, other types, such as those from and (often labeled as Cha zhi gan), though still valued for regional authenticity. Xinhui's protected underscores its distinct quality over these alternatives. Quality control for chenpi emphasizes grading by age, with the Guangdong Province Standard for requiring at least 3 years of storage for efficacy, as shorter periods yield inferior bioactive levels. Visual and tactile assessments include color—vibrant orange for young peels transitioning to deep in well-aged ones, indicating proper maturation without excessive darkening from poor storage—and flexibility, where supple, oil-rich texture signifies high , while signals over-aging or inadequate control. Bitterness is minimized through balanced accumulation during aging, avoiding raw harshness. Optimal quality is maintained by storing peels in breathable jars or similar vessels that allow air circulation while shielding from and contaminants, preventing microbial growth; improper conditions, such as high humidity or prolonged exposure beyond 30 years without monitoring, can cause over-aging, leading to structural and diminished potency.

Culinary Applications

Preparation Techniques

Chenpi, derived from sun-dried mandarin orange peels, must typically be rehydrated prior to incorporation into culinary preparations to restore flexibility and enhance flavor release. The initial step involves rinsing the dried pieces under cool running water to eliminate surface dust and impurities. Subsequently, immerse the chenpi in cold water for 15 to 30 minutes, allowing it to soften without over-soaking, as prolonged exposure can cause the inner white to release bitter compounds. Once softened, drain the water and use a paring or to gently scrape away the excess white from the inner side, which helps mitigate any residual bitterness while preserving the aromatic oils. A final rinse under cool water removes any loosened debris, ensuring cleanliness for cooking. For optimal integration into dishes, the cleaned chenpi can be processed further by shredding or chopping it into small pieces with a sharp to promote uniform cooking and flavor distribution. Alternatively, cut it into thin julienne strips using precise knife work to maintain texture in stir-fries or soups. In cases requiring a finer consistency, such as blends, the dried or rehydrated chenpi can be ground into a using a , allowing for easy dispersion in recipes. Prepared chenpi should be used promptly to retain freshness, but for short-term storage, keep it dry in an airtight container in a cool, dark place away from direct to prevent degradation of its essential oils.

Recipes and Traditional Dishes

Chenpi plays a prominent role in both sweet and savory Chinese culinary traditions, where it is typically soaked briefly in warm water to rehydrate before incorporation, imparting a distinctive y bitterness that balances richer flavors. In sweet dishes, it enhances desserts like red bean soup, a classic preparation where adzuki beans are simmered slowly with lotus seeds, lily bulbs, and chenpi until creamy, then sweetened with rock sugar for a comforting, mildly aromatic treat. Similarly, chenpi is added to fillings, such as , to introduce a subtle tangy depth that complements the dense sweetness during celebrations. Another simple sweet application is chenpi tea, made by boiling rehydrated peels with rock sugar to yield a warming infusion with floral notes. In savory contexts, chenpi contributes and a lingering aromatic sweetness to counteract grease and heaviness. It features in stir-fry, a dish inspired by the traditional Hunanese chen pi ji, where battered chicken pieces are stir-fried with rehydrated chenpi, , ginger, and a tangy of , vinegar, and for a crispy, zesty coating. For braised pork, known as lou mei in , chenpi is simmered with , , star , and ginger, infusing the meat with earthy undertones that cut through the richness during slow cooking. Beyond Chinese borders, chenpi appears as roasted orange peel in the Japanese spice blend shichimi tōgarashi, where it provides a bright, bitter contrast to chili peppers, , and sansho, commonly sprinkled over noodles or grilled meats. Regional specialties further showcase chenpi's versatility, particularly in Cantonese dim sum, where it flavors steamed beef meatballs by being finely chopped and mixed into with cornstarch, , and sponge gourd for a juicy, fragrant bite served in steamers. Aged chenpi also adds a deep, pungent layer to dishes such as certain Sichuan-style preparations that balance spice and fat. Overall, chenpi's flavor profile—marked by citrusy bitterness, subtle , and a sweet aftertaste—helps harmonize sweetness in desserts and mitigate greasiness in hearty mains, making it indispensable in traditional recipes.

Medicinal Properties

Traditional Uses in Chinese Medicine

In (TCM), chenpi is classified as a warm, acrid, and bitter that primarily enters the and meridians. It functions to regulate , particularly in the middle jiao, while strengthening the to aid in the transformation and transportation of food essences. Additionally, chenpi dries dampness and transforms , making it suitable for addressing patterns of deficiency with damp accumulation or obstruction in the . Chenpi's applications in classical TCM are well-documented in historical texts, notably the Bencao Gangmu (Compendium of Materia Medica), compiled by in 1596, which describes its efficacy in reducing , calming the , and promoting . These uses underscore chenpi's role in harmonizing internal disharmonies without overly dispersing or tonifying. Common remedies involving chenpi include decoctions prepared for digestive disturbances such as , , and poor , often due to qi stagnation or damp-phlegm retention. It is frequently combined with other herbs in classical formulas, such as Er Chen Tang (Two Aged Peels Decoction), which pairs chenpi with pinellia , poria, and licorice to dry dampness, transform , and regulate qi in the middle jiao, particularly for coughs with profuse or chronic digestive weakness. For respiratory issues like coughs accompanied by , chenpi is decocted to direct lung qi downward and clear phlegm-heat. Traditional dosage guidelines recommend 3-9 grams of chenpi per day, either in decoctions, teas, or pill form, as outlined in TCM pharmacopeias to balance its warming effects.

Scientific Studies and Health Benefits

Chenpi, the dried peel of Citrus reticulata, contains bioactive flavonoids such as and nobiletin, which exhibit and properties. These compounds scavenge free radicals and inhibit pro-inflammatory cytokines, contributing to cellular protection against . Additionally, essential oils in chenpi demonstrate antimicrobial effects, particularly against like , through disruption of microbial cell membranes. Research from the , including a review in Chinese Medicine, indicates that chenpi promotes gastrointestinal by modulating neurotransmitters like and motilin, aiding in functional dyspepsia models. Animal studies around 2020 have shown potential cholesterol-lowering effects, with chenpi extracts reducing total and levels in hyperlipidemic rats by inhibiting lipid accumulation in hepatic cells. Preliminary studies from 2022 highlight anti-cancer potential from polymethoxyflavones like tangeretin, which inhibit cancer cell proliferation and induce in colorectal and lines. Chenpi is for consumption, with low incidence of adverse effects in traditional use. As of 2025, large-scale human trials remain limited, with most evidence derived from animal, , or small clinical studies.

Commercial Aspects

Availability and Forms

Chenpi is available in several physical forms to suit various culinary and medicinal applications. The most common form consists of whole dried peels, which are sun-dried and often left intact to preserve their structure and flavor during aging. Shredded strips or small pieces are also widely offered, making them easier to incorporate into teas, soups, or decoctions. For convenience in supplementation, chenpi is processed into powdered granules, suitable for brewing teas or mixing into recipes, and encapsulated versions are available as dietary supplements for targeted medicinal use. Sourcing for chenpi primarily occurs through Asian markets, where it is a staple in traditional herb sections, as well as online platforms such as in and Amazon internationally. Specialty herb shops and traditional Chinese medicine suppliers also stock it, offering options ranging from recently dried peels to those aged for several years. Varieties like Xinhui chenpi, known for their quality, are particularly sought after in these outlets. Packaging standards emphasize preservation of the herb's potency and aroma, with products commonly vacuum-sealed or placed in resealable bags to extend and prevent moisture exposure. Labels typically indicate the age of the chenpi, such as 1-year, 3-year, or longer aging periods, which influences its flavor profile and therapeutic value. Globally, chenpi is exported to regions like the and under the name "dried tangerine peel," accessible in health food stores and retailers catering to natural wellness products. This international availability supports its use in both traditional and modern contexts outside . The market for chenpi has experienced notable growth since the early 2010s, driven by increasing consumer interest in and wellness products amid broader health trends in . In Xinhui, the primary production hub, annual output reached approximately 9,000 tons in 2024, reflecting sustained expansion in the industry. This demand surge is bolstered by to Xinhui, where visitors seek authentic experiences in chenpi production and sites, contributing to the sector's vitality. Export activities have also shown resilience, with foreign trade in orange peel products, including chenpi, adapting to global opportunities in 2025 through diversified markets and emphasis on quality standards. Pricing for chenpi is heavily influenced by aging duration and , with older varieties commanding premium values due to limited supply and enhanced perceived quality. As of 2025, a 500-gram portion of 50-year-old Xinhui chenpi retails for around HKD 75,000, underscoring its status as a high-value . Younger chenpi, such as 10-year-aged varieties, typically range from HKD 700 to 900 per in retail settings, while basic one-year options are more accessible at approximately HKD 150 to 200 per , though prices fluctuate with market conditions and origin verification. These dynamics are exacerbated by ongoing challenges, including urban land development in that has reduced available farmland for cultivation, prompting efforts to protect arable areas. Counterfeit products, often mimicking Xinhui origins, have proliferated as prices rise, leading to advanced initiatives to ensure . Culturally, chenpi holds deep significance in Guangdong as a symbol of heritage. Aged varieties are particularly prized for gifting during holidays and special occasions, positioned as luxury items that convey and wishes, much like fine teas or artisanal preserves in Lingnan customs. This practice reinforces chenpi's role beyond commerce, embedding it in social and familial rituals across the region.

References

  1. https://pmc.ncbi.nlm.nih.gov/articles/PMC9922146/
  2. https://pubmed.ncbi.nlm.nih.gov/29628291/
  3. https://www.mdpi.com/2311-7524/10/4/421
  4. https://www.researchgate.net/publication/324263658_Citri_Reticulatae_Pericarpium_Chenpi_Botany_ethnopharmacology_phytochemistry_and_pharmacology_of_a_frequently_used_traditional_Chinese_medicine
  5. https://pubmed.ncbi.nlm.nih.gov/38942157/
  6. https://pmc.ncbi.nlm.nih.gov/articles/PMC8381872/
  7. https://www.essentialcitrus.com/post/satsuma-chenpi
  8. https://spice.alibaba.com/spice-basics/zest-up-your-kitchen-a-tangerine-peel-dried-guide-for-spice-lovers
  9. https://www.thehongkongcookery.com/2016/11/how-to-make-chen-pi-dried-mandarin-peel.html
  10. https://pmc.ncbi.nlm.nih.gov/articles/PMC9914837/
  11. https://pmc.ncbi.nlm.nih.gov/articles/PMC10180305/
  12. https://www.whiterabbitinstituteofhealing.com/herbs/orange/
  13. https://www.chinadailyhk.com/hk/article/365518
  14. https://www.mayway.com/blogs/articles/making-organic-chen-pi-for-your-clinic
  15. https://www.sciencedirect.com/science/article/abs/pii/S0378874122003671
  16. https://sys01.lib.hkbu.edu.hk/cmed/mmid/detail.php?page=1&sort=name_cht&pid=B00162&lang=eng
  17. https://www.japandict.com/%25E9%2599%25B3%25E7%259A%25AE
  18. https://www.seriouseats.com/spice-hunting-seven-spice-powder-shichimi-togarashi-japanese-condiment
  19. https://pmc.ncbi.nlm.nih.gov/articles/PMC11799441/
  20. https://www.cnn.com/travel/tangerine-peels-xinhui-china-chenpi-intl-hnk
  21. https://dokumen.pub/innovation-in-chinese-medicine-0521800684.html
  22. https://pathofcha.com/blogs/all-about-tea/all-about-tea-stuffed-tangerines-chen-pi
  23. https://www.sciencedirect.com/science/article/pii/S0378874117329367
  24. https://www.sciencedirect.com/science/article/abs/pii/S0308814624032813
  25. https://www.asianstudies.org/publications/eaa/archives/late-imperial-china-silver-and-global-trade-routes/
  26. http://en.huiganyuan.com/news_details/31.html
  27. https://eureka.patsnap.com/patent-CN111011704A
  28. https://www.researchgate.net/publication/347697201_Evaluation_of_dynamic_changes_in_the_bioactive_components_in_Citri_Reticulatae_Pericarpium_Citrus_reticulata_%27Chachi%27_under_different_harvesting_and_drying_conditions
  29. https://pmc.ncbi.nlm.nih.gov/articles/PMC10630847/
  30. https://www.maxapress.com/data/article/bpr/preview/pdf/BPR-2022-0022.pdf
  31. https://www.researchgate.net/figure/Violate-oil-content-in-a-different-harvest-periods-and-b-different-drying-conditions_fig3_347697201
  32. https://pmc.ncbi.nlm.nih.gov/articles/PMC11266906/
  33. https://www.mdpi.com/2304-8158/12/3/463
  34. https://www.sciencedirect.com/science/article/pii/S0926669025005709
  35. https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.4154
  36. https://www.mdpi.com/2304-8158/14/11/1979
  37. https://pmc.ncbi.nlm.nih.gov/articles/PMC12155238/
  38. https://pmc.ncbi.nlm.nih.gov/articles/PMC11401106/
  39. https://pmc.ncbi.nlm.nih.gov/articles/PMC12144604/
  40. https://www.thespruceeats.com/dried-tangerine-peel-information-694712
  41. https://www.chinesesouppot.com/2-common-ingredients/1993-dried-tangerine-peel
  42. https://blog.themalamarket.com/sichuan-beef-with-dried-tangerine-peel-chenpi-niurou/
  43. https://tasteasianfood.com/red-bean-soup/
  44. https://www.euyansang.com.sg/en/chen-pi-tea-888842534127.html
  45. https://ellegourmet.ca/orange-chicken-recipe/
  46. https://charlestonmag.com/features/togarashi
  47. https://www.americandragon.com/Individualherbsupdate/ChenPi.html
  48. https://www.meandqi.com/herb-database/tangerine-peel
  49. https://lingnantreasures.com/f/chenpi-in-medicine-ancient-herbal-records-and-applications
  50. https://www.researchgate.net/publication/303592910_Herbal_Medicines_Challenges_in_the_Modern_World_Part_3_China_and_Japan
  51. https://www.meandqi.com/tcm-education-center/formulas/er-chen-tang
  52. https://1stchineseherbs.com/t/tangerine-peel/
  53. https://pmc.ncbi.nlm.nih.gov/articles/PMC11241192/
  54. https://www.sciencedirect.com/science/article/pii/S0753332222010150
  55. https://pmc.ncbi.nlm.nih.gov/articles/PMC6263269/
  56. https://cmjournal.biomedcentral.com/articles/10.1186/s13020-022-00666-9
  57. https://www.sciencedirect.com/science/article/pii/S1756464622000822
  58. https://plumdragonherbs.com/products/chen-pi
  59. https://www.amazon.com/Health-Herbal-HH1185C-Tangerine-Capsules/dp/B0FKZLZ88C
  60. https://www.activeherb.com/chineseherbs/chenpi
  61. https://themalamarket.com/products/mandarin-peel-tangerine-peel-xinhua-chenpi
  62. https://www.amazon.co.uk/10-year-Tangerine-Orange-worldwide-airmail/dp/B0D5GW51JJ
  63. https://www.newsgd.com/node_fd7db38ef4/25e53ec790.shtml
  64. https://www.ruiqiaofoods.com/news/the-trend-of-chinas-orange-peel-foreign-trade-in-2025-a-new-journey-of-opportunities-and-challenges-coexistence/
  65. https://www.yohohongkong.com/en-us/product/241966-Xinhui-10-Year-Naturally-Aged-Dry-Tangerine-Peel
  66. https://www.mdpi.com/2072-4292/14/19/4991
  67. https://us.trip.com/moments/theme/destination-jiangmen-362-shopping-993139/
Add your contribution
Related Hubs
User Avatar
No comments yet.