dried tangerine peel (chenpi)
陈皮· chen pi
other
Taste & Role
🍯 Sweet☕ Bitter🌿 Fragrant
It infuses braises, soups, stews, and steamed dishes with a warm citrus aroma, and is often added whole or in strips to simmering liquids, then removed before serving. Classic uses include red-braised beef, pork rib and lotus root soups, and even sweet applications like red bean desserts.
What it is
Dried tangerine peel, known as chenpi, is the sun-dried rind of mature mandarin oranges that has been aged, often for years, which mellows and deepens its flavor. It is a staple of Cantonese cooking, where older peel is considered more prized and aromatic. The peel is typically used in strips or pieces rather than ground.
Nutrition
per 100 g- Calories
- 369 kcal
- Protein
- 5.01 g
- Total fat
- 3.91 g
- Carbs
- 78.4 g
- Fiber
- —
- Sodium
- 37 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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