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Title: Chenpi  
Author: World Heritage Encyclopedia
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Subject: Cantonese cuisine, List of dried foods, Dried fruit, American Chinese cuisine, Chinese culture
Publisher: World Heritage Encyclopedia


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 (Chinese: 陈皮, 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.

In traditional Chinese medicine, the dried peel of the fruit is used in the regulation of ch'i, and also used to treat abdominal distension, to enhance digestion, and to reduce phlegm.[2] Mandarins have also been used in ayurveda (traditional medicine of India).[3]

See also


  1. ^
  2. ^ Yeung. Him-Che. Handbook of Chinese Herbs and Formulas. 1985. Los Angeles: Institute of Chinese Medicine.
  3. ^ Chopra, R. N.; Nayar, S. L.; Chopra, I. C. Glossary of Indian Medicinal Plants. 1986. New Delhi: Council of Scientific and Industrial Research.

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