From Wikipedia, the free encyclopedia
Jump to: navigation, search
Chenpi drying in the sun in Hong Kong
Traditional Chinese 陳皮
Simplified Chinese 陈皮
Literal meaning aged peel
Plant as used in Chinese herbology (crude medicine)

Chenpi or chen pi (pinyin: chénpí) 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.


Some tong sui desserts such as red bean soup will use this occasionally.

Chenpi is used to make the Hunanese dish Orange Chicken.[1]


Chenpi is a common ingredient in Traditional Chinese Medicine.

See also[edit]


  1. ^ Lo, Eileen Yin-Fei (1999). "Poultry and Other Fowl". The Chinese Kitchen. calligraphy by San Yan Wong (1st 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.