Dried tangerine peel is suitable for most people. Chenpi can be used as seasoning to improve the taste of cooked dishes, which not only removes the fishy smell of fish, but also makes dishes more delicious. In addition, dried tangerine peel can also be used to cook porridge, such as dried tangerine peel and poria porridge, which can be used as breakfast and dinner for men, women and children.

Everyone should be familiar with dried tangerine peel, which will be used more in traditional Chinese medicine. The dried tangerine peel is actually an orange that everyone likes to eat, and it is peeled off. The method of making dried tangerine peel is not difficult, but it is difficult to make it successfully, because it takes time to bless. Pericarp or orange peel with a shelf life of less than three years is called Chenpi, and those with a shelf life of more than three years are called Chenpi.

Pericarpium Citri Reticulatae contains a variety of volatile oils, and its aroma is unique but not single, and its aroma is compound. 3 to 8 years old, dried tangerine peel has a pungent fruit flavor; 9 to 20-year-old tangerine peel is fragrant and has no sour sugar; 20 to 40-year-old tangerine peel is mellow; More than 50 years old tangerine peel is more precious. You can pick it up, smell it and smell it at will. Over the years, old and mellow.