| 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.
Cantonese cuisine
Some tong sui desserts such as red bean soup will use this occasionally.
American Chinese cuisine
Within American Chinese cuisine, it is used in "orange dishes" such as orange flavored beef or orange flavored chicken.
See also
 |
This spice-related article is a stub. You can help Wikipedia by expanding it. |
 |
This Chinese cuisine-related article is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
