Skip to main content

ChenPi - Chinese Truffles

ChenPi is sun-dried tangerine (mandarin) peel used as a traditional seasoning in Chinese cooking and traditional medicine. They are aged by storing them dry. The fresh peel has a pungent and bitter taste. The more longer stored ChenPi has better taste and greatly reduced the volatile oil and flavonoids content will be increased which the medicinal value can be reflected. It's used to treat cough, rheum and stomach pain especially in winter season.The below image is a fifteen years old ChenPi. It smells very nice like French Truffles! It can be used in cooking as well such as soup and slow cooking dishes.
Mandarin usually grow up in Middle and South China. You can use IMPERIAL mandarin to make ChenPi in Australia. You need to dry the peel and keep them in dry condition for at least one year. 
Labels:

Comments

Post a Comment

Popular posts from this blog

My favour restaurant in Melbourne

My favour restaurant in Melbourne is - The European   located at the top end of Spring Street and facing the Parliament House. Reminiscent of old world Europe, The European mines the traditions of rural France, Italy and Spain. I highly recommend this restaurant with its high standard service and creative dishes, especially the hot Chocolate tastes very well with good price around $4! Steam Barramundi
Post a Comment
Read more

Beggar Chicken

Beggar Chicken - a traditional dish in China with over hundreds years history. It was said that a beggar got a chicken one day, but he didn't has cookware and seasoning. Finally, he found a way to cook the chicken: wrapping the chicken with soil, and then grilled in the charcaol mill about 3 to 4 hours which made a rare and unique cuisine. Nowadays the modern cooking is wrapped chicken in lotus leaves and encase it in clay, and then grilled or baked.
Post a Comment
Read more