| Chenpi | |||||||||||||||||||||||
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| Traditional Chinese | 陳皮 | ||||||||||||||||||||||
| Simplified Chinese | 陈皮 | ||||||||||||||||||||||
| Literal meaning | preserved peel | ||||||||||||||||||||||
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| Gwo Pei | |||||||||||||||||||||||
| Traditional Chinese | 果皮 | ||||||||||||||||||||||
| Literal meaning | fruit peel | ||||||||||||||||||||||
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| Second alternative Chinese name | |||||||||||||||||||||||
| Traditional Chinese | 橘皮 | ||||||||||||||||||||||
| Simplified Chinese | 桔皮 | ||||||||||||||||||||||
| Literal meaning | orange peel | ||||||||||||||||||||||
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Chenpi,chen pi, orchimpi is sun-driedmandarin orangepeel used as a traditional seasoning inChinese cooking andtraditional 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, itsattribute is warm. Chenpi has a common name, 'ju pi' or mandarin orange peel.[1]
Chenpi contains volatile oils which include the chemical compoundsnobiletin,hesperidin,neohesperidin,tangeretin,citromitin,synephrine,carotene,cryptoxanthin,inositol,vitamin B1, and vitamin C.[2] Traditional Chinese herbal medicine uses the alcohol extracts of several citrus peels, including those extracted frommandarin orange andbitter orange.
Since the products produced inXinhui 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.[3][unreliable source?]
The practice of using citrus peels in traditional Chinese medicine originated in theSong dynasty and has lasted for seven hundred years. Chenpi was of high popularity through theMing andQing dynasties. It was shipped to foreign provinces by businessmen fromXinhui inGuangdong. 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.[4]
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.[5]
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.[6] Afterwards, the white pith is gently scraped off from the softened peel.[citation needed]
Sometong sui desserts such asred bean soup will use this ingredient occasionally. Chenpi is used to make the Hunanese dishorange chicken.[7] It can be also used for other kinds of food and beverages such as porridge, duck, pigeon,[8]mooncakes,green bean soup, jam, and wine. Chenpi-infused tea can also be prepared.[9]
In Japanese cuisine, chenpi (pronounced "chimpi" in Japanese) is a common ingredient inshichimi tōgarashi, a traditional spice mix.[10]
Chenpi is a common ingredient inChinese folk medicine, where it is believed that it regulatesqi, fortifies the spleen, eliminates dampness, improvesabdominal distension, enhancesdigestion, and reducesphlegm.[11] There is a well-known chenpi-derived medicine named 'snake gallbladder and tangerine peel powder'. The powder is used for heart disharmonies.[12]
Whole citrus peel is readily available from most herbal markets and specialty food stores. Some stores also sell citrus peel powder or capsules.
Starting from around 2010, extensive land development for commercial and residential use in China has caused the decrease of farmland, especially in Xinhui, affecting the supply of Xinhui citrus and consequently chenpi production. This in turn has contributed to a steep increase in the price of chenpi.[13] Based on data in late 2014, Xinhui chenpi aged one year costs around 140HKD per kilogram while those aged 10 years cost 600 to 800 HKD per kilo. Chenpi stored for more than 20 years can reach nearly 24,000RMB per kilogram. 65-year chenpi even costs 23,000 RMB pertael. Wholesale price of chenpi costs 40 to 70 HKD per pound.[6][14]
Food portalORANGE CHICKENChun 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.
