A pinch in soup, and the aroma deepens.
A cup after meals, and your stomach feels warm and settled.
A handful in red bean dessert, and suddenly the whole kitchen smells like home.
This jar of authentic Xinhui dried tangerine peel shreds is made from citrus peels naturally aged for over three years,
sourced from Xinhui, Guangdong—the heartland of premium Chenpi.
Hand-cut into fine, dry, clean strands, with no sulfur fumigation and no additives—just pure citrus fragrance and time-earned depth.
It’s not just an ingredient. It’s a quiet upgrade to everyday cooking.
Why It Deserves a Permanent Spot in Your Kitchen
1. Authentic Xinhui Origin · Naturally Aged 3+ Years
From the core producing region of Xinhui, Guangdong, traditionally processed and naturally aged for at least three years.
Deep, mellow citrus aroma with a gentle bittersweet finish
Enhances soups without overpowering
Brews into a smooth, warming tea
2. One Ingredient, Endless Uses
For tea: Steep 3–5g after meals to support digestion and cut through grease.
For soups: Add a small pinch to slow-cooked broths for layered aroma.
For desserts: Stir into red bean soup or lotus seed dessert for a refined, tea-house flavor.
For porridge & braises: Removes gaminess, adds warmth and complexity.
3. Gentle Digestive Support for the Whole Family
Traditionally regarded as warming and associated with supporting digestive balance.
Especially suitable for:
• Office workers who eat out often and experience bloating
• Elderly or children with delicate digestion
• Humid-season discomfort and heaviness
Note: This is a traditional culinary ingredient for daily wellness, not a medicine.
4. Sealed for Freshness
Food-grade inner lining + airtight tin can
Protects against moisture and light
Open the lid to a rich citrus aroma every time
Stays fragrant even with long storage
5. Zero Additives · Naturally Aged
No sulfur fumigation
No artificial coloring
No added fragrance
Just sunlight, time, and proper aging
Naturally brown in color, brews into a clear golden infusion with a smooth, lingering finish.
Simple Ways to Use
Tea: 3–5g, steep in boiling water for 5 minutes (re-steepable)
Soup: 1–2g per serving
Dessert: 2–3g added near the end of cooking
Recommended Recipes
1. Chenpi Pu-erh Tea
Rich, smooth, and comforting after heavy meals.
Steep 3g chenpi + 5g ripe pu-erh in 95°C water for 5 minutes.
Deep red liquor, mellow citrus finish.
2. Cantonese Red Bean Dessert
Add 2–3g chenpi during the final 5 minutes of simmering.
Result: fragrant, layered sweetness without cloying heaviness.
3. Chenpi Duck Soup
Simmer duck with soaked chenpi, ginger, barley, and lotus seeds for 2 hours.
Clean broth, balanced aroma, no gaminess.
4. Chenpi & Yam Congee
Rice + yam + 2g chenpi simmered until soft.
Gentle, warming, perfect for breakfast.
5. Steamed Fish or Braised Pork Upgrade
Add a few strands while cooking to remove odors and enhance depth—subtle but transformative.
Usage Tips
• Use moderately—less is more
• If using whole peel, soak and scrape off inner pith to reduce bitterness
• Store sealed, dry, and away from light
• Ages beautifully over time
Some ingredients shout.
This one whispers—and makes everything better.
Gold Seller
