Chenpi
From Wikipedia, the free encyclopedia
| Chenpi | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
 |
|||||||||||
| Chenpi drying in the sun in Hong Kong | |||||||||||
| Traditional Chinese | 陳皮 | ||||||||||
| Simplified Chinese | 陈皮 | ||||||||||
| Literal meaning | aged peel | ||||||||||
|
|||||||||||
Chenpi or chen pi is sun-dried tangerine (mandarin) peel used as a traditional seasoning in Chinese cooking and traditional medicine. They are aged by storing them dry. They have a pungent and bitter taste.
Contents |
Cuisine[edit]
Some tong sui desserts such as red bean soup will use this occasionally.
Chenpi is used to make the Hunanese dish Orange Chicken.[1]
Medicine[edit]
Chenpi is a common ingredient in Traditional Chinese Medicine.
References[edit]
- ^ Lo, Eileen Yin-Fei (1999). "Poultry and Other Fowl". The Chinese Kitchen. calligraphy by San Yan Wong (1st Edition ed.). New York, New York: William Morrow and Company. p. 314. ISBN 0-688-15826-9. "ORANGE CHICKEN Chun Pei Gai Pan Traditionally this Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation."
See also[edit]
 |
This spice-related article is a stub. You can help Wikipedia by expanding it. |
 |
This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |
