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Sun-dried tangerine peels (chenpi) Since the products produced in Xinhui 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.
In Chinese, this dish is known as "陳皮雞", literally "dried citrus peel chicken", referring to dried orange or tangerine peel. However, the taste and recipes of this dish differ due to cultural and geographical factors. In American Chinese restaurants, the use of tangerine was changed to the use of fresh orange peel or no orange at all ...
The white portion of the peel under the zest (pith, albedo or mesocarp) may be unpleasantly bitter and is generally avoided by limiting the peeling depth. Some citrus fruits have so little white mesocarp that their peel can be used whole. [4] Dried mandarin peel used whole as a seasoning (chenpi in Chinese).
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In Cantonese cuisine, a red bean soup made from rock sugar, sun-dried tangerine peels, and lotus seeds is commonly served as a dessert at the end of a restaurant or banquet meal. Common variations include the addition of ingredients such as sago (西米 xīmi ), tapioca, coconut milk, ice cream, glutinous rice balls , or purple rice .
Creamy Cabbage with Sun-Dried Tomatoes Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell This creamy cabbage with sun-dried tomatoes is pure comfort in a ...