Xinhui Tangerine Peel

Xinhui Tangerine Peel

Xinhui Tangerine Peel is a geographical indication protected product.

Xinhui Tangerine Peel is a geographical indication certification trademark.

　　  Xinhui Tangerine Peel: Also known as Guang Tangerine Peel, it is the peel of the big red tangerine (scientific name: Citrus reticulata ‘Chachi’), used in medicine for over 700 years. The Compendium of Materia Medica records: “Tangerine peel has coarse veins, is yellow and thick, with much white membrane inside, and tastes pungent and sweet... Nowadays, the best comes from Guangzhong (i.e., today’s Xinhui).” The Compendium of Materia Medica Origins from the Kangxi era of the Qing Dynasty also states: “Tangerine peel is bitter, pungent, warm, and non-toxic, produced in eastern Guangdong, Xinhui—aged peel is superior.” It is light in weight and soft, not easily broken, with a uniquely rich and mellow fragrance, sweet and cool in taste, slightly pungent but not very bitter.

　　  Xinhui Tangerine Peel, a famous specialty of Xinhui, is the dried peel of the big red tangerine produced in Xinhui. Due to its high medicinal value and its traditional use as a spice and flavoring agent, it has long enjoyed a fine reputation. As early as the Song Dynasty, it had become one of the “Guang goods” in north-south trade.

Dongjia tangerine peel is reputed across Xinhui, where century-old peel is worth more than gold.

It has long been known that Dongjia tangerine peel is the best among Xinhui tangerine peels, but there are now very few tangerine growers in Dongjia. Next are Meijiang tangerine peels, followed by those from other towns. Generally, the ranking is as follows: 1. Dongjia, 2. Meijiang, 3. Xijia, 4. Tianma, 5. Chakeng.

　　  Tangerine peel is considered better the longer it is stored, hence the name “tangerine peel” (literally, aged peel). Among tangerine peels, those from Guangdong are superior, historically referred to in trade as “Guang Tangerine Peel” to distinguish them from those produced in other provinces. The Qing Dynasty physician Ye Tianshi specifically prescribed “Xinhui peel” in his herbal formula “Erchen Tang” (Two-Cured Decoction). Tangerine peel not from Xinhui is far less effective medicinally, and lacks fragrance, tasting harsh and astringent (i.e., bitter and puckery). Therefore, Xinhui Tangerine Peel is more expensive, with the peel often more costly than the fruit itself.

　　  Tangerine peel has medicinal benefits such as regulating qi, strengthening the stomach, drying dampness, and dispelling phlegm. Traditional Chinese medicine formulas like “Chenpi Banxia Tang” (Tangerine Peel and Pinellia Decoction) and “Erchen Tang” rely primarily on tangerine peel for treatment. Traditional Chinese patent medicines with tangerine peel as a main ingredient—such as Chuanbei Chenpi (Tangerine Peel with Fritillaria), Shedan Chenpi (Tangerine Peel with Snake Gallbladder), Gancao Chenpi (Tangerine Peel with Licorice), Chenpi Gao (Tangerine Peel Paste), and Chenpi Mo (Tangerine Peel Powder)—are excellent remedies for resolving phlegm, soothing qi, reducing stagnation, and strengthening the stomach.

　　  In terms of preserved fruits and food, Xinhui Tangerine Peel Plum, Tangerine Peel Duck, and Tangerine Peel Wine all have unique color, aroma, and taste. When making dishes, adding tangerine peel not only removes the fishy smell of meat and fish but also makes the dishes particularly delicious. When making desserts such as mung bean paste or red bean porridge, adding a bit of tangerine peel gives an exceptionally fragrant flavor.

　　  Tangerine Peel Wine is a famous specialty made primarily from tangerine peel, with a long history and widespread sales both domestically and abroad.