PRC Xinhui Mandarin orange peels a. Chenpi, chen pi, or chimpi is sun-dried mandarin orange peel used as a traditional seasoning in Chinese cooking and traditional medicine. It is aged by storing them dry. Since the products produced in Xinhui are purported to be the best quality, it is often called Dried blood orange Pi or Guang Chen Pi.
It is normally cut into shreds before serving and presenting in the raw form. The practice of using citrus peels in traditional Chinese medicine originated from Song Dynasty and has lasted for seven hundred years. Chenpi was of high popularity through the Ming and Qing Dynasties. 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. Afterwards, the white pith is gently scraped off from the softened peel. Some tong sui desserts such as red bean soup will use this ingredient occasionally. Chenpi is used to make the Hunanese dish orange chicken. Traditional Chinese medicine urges caution in using Chenpi when red symptoms occur such as red tongue or redness in the face. Whole citrus peel is readily available from most herbal markets and specialty food stores. Some stores also sell citrus peel powder or capsules.