Alias: Guang Chen Pi, Xin Hui Pi, Cheng An Pi, Gui Lao. Nature and taste: warm in nature, slightly bitter in taste, entering the lung and spleen meridians.

Comparison of advantages and disadvantages of dried tangerine peel: internal capsule: the color of the internal capsule of high-quality dried tangerine peel will gradually deepen, and the layering of discoloration will not be obvious. The color transition of inferior tangerine peel is obvious. This is also the reason why the paper skin dried after soaking in water becomes tight. Peel: The surface of the peel will be slightly shiny, and the oil-in-oil particles are large and densely distributed, with obvious light transmission. The skin is too oily, even blue, the oil package is not obvious, and there is no obvious sense of light transmission.

High-quality tangerine peel can stand the bubble: a piece of high-quality tangerine peel is a cup, which can stand repeated brewing, and the color and taste can stand the test. Although the color and taste will gradually fade, it still has the smell of dried tangerine peel, which is still effective!

Recommended recipes for dried tangerine peel: dried tangerine peel tea, dried tangerine peel soup cabbage, dried tangerine peel cold salad, steamed tangerine peel fish, steamed tangerine peel chicken and dried tangerine peel ribs.