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.

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

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.^{[unreliable source?]}

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.

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.

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. Afterwards, the white pith is gently scraped off from the softened peel.^{[citation needed]}

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

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