The Three Treasures of Guangdong: Tangerine Peel, Old Ginger, and Straw. Why is straw one of the Three Treasures of Guangdong?

What are the Three Treasures of Guangdong? They are tangerine peel, old ginger, and straw. Originally, the intrinsic value of old ginger, tangerine peel, and straw was not high, but through the ingenuity of the people of Guangdong, they have been put to a wide variety of important uses. Inexpensive yet widely applicable, small in size yet highly effective—nothing compares. Countless people have benefited from and been grateful for them. These three common items have been widely praised among the people and have ultimately earned the esteemed title of “The Three Treasures of Guangdong.”

The Three Treasures of Guangdong: Tangerine Peel, Old Ginger, and Straw. This phrase is familiar to anyone who knows Cantonese culture. But why these three treasures, and what’s the meaning behind each? Let’s talk about it today.

Cantonese people place great importance on food. Whether in times of abundance or scarcity, the saying “food is the paramount necessity of the people” has always been on the lips of the locals. The most common greeting among Cantonese people is “Have you eaten?” or “Have you had your tea?”

[In the old days, people generally lived in poverty. For families in hardship, having two taels of meat to eat during the New Year was considered a great joy. Tangerine peel could be used medicinally or to make a light yet flavorful soup. Old ginger was an essential tonic for women after childbirth, used in black vinegar soup to replenish blood and prevent postpartum wind. Straw was an indispensable fuel for three meals a day, could be used to insulate beds in winter, and could also be used to build simple shelters for “a roof over one’s head.”]

Tangerine Peel

Tangerine peel—the peel, leaves, flowers, and seeds of oranges can all be used medicinally. It has pain-relieving and anti-inflammatory effects when applied to the skin, as well as beautifying effects. It can be used as medicine. Among these, Xinhui tangerine peel holds the highest value.

Orange peel, also known as tangerine peel, aged tangerine peel, or yellow orange peel, comes from the peels of various types of oranges. The volatile oils it contains can stimulate increased secretion of gastric juices, accelerate gastrointestinal motility, and increase the secretion of respiratory tract mucosa, aiding in the expulsion of phlegm. It is used for damp or cold phlegm coughs and for spleen-stomach qi stagnation. It regulates qi, strengthens the spleen, dries dampness, resolves phlegm, and calms coughs.

Orange flesh regulates qi, stimulates appetite, promotes body fluids, relieves heat and thirst, prevents constipation, and helps resolve phlegm and cough.

Fresh orange peel, after being boiled, sweetened, and simmered, can also be made into a delicious fruit jam.

Tangerine peel comes from the mature fruits of citrus plants such as the Fu orange or Zhu orange, which belong to the Rutaceae family. It is produced in regions of China such as Guangdong, Fujian, Anhui, Hubei, and Sichuan. Oranges are referred to as citrus in southern China, and Guangdong has famous varieties such as Chaozhou oranges and Xinhui oranges. They are harvested in autumn and winter.

Oranges contain vitamin C, calcium, fiber, small amounts of protein and fat, as well as abundant glucose, fructose, sucrose, malic acid, citric acid, and lemon acid, along with carotene, thiamine, riboflavin, niacin, and ascorbic acid. Oranges are rich in nutrients, sweet with a slight tartness, have a unique flavor, and are suitable for all ages. The various organic acids, vitamins, and other compounds in oranges are very beneficial for regulating human metabolism and other physiological functions, especially beneficial for the elderly and those with cardiovascular conditions.

Fresh oranges made into orange cakes can relieve coughs and soothe the liver. Orange cakes, particularly those produced in Zhangzhou and Quanzhou in Fujian, are considered the best and are also called maltose orange cakes. The specific method involves selecting fresh, larger Fu oranges, soaking them in honey, and fermenting them into cakes. Once dried, a layer of white frost forms on the surface. People with liver qi stagnation often benefit from eating orange cakes.

Oranges and oranges (mandarins) have been distinct since ancient times. As Su Shi wrote: “Remember the best scenery of the year—it’s when the oranges are green and the tangerines are yellow.” However, modern northerners and people from the Jiangnan region often confuse oranges with oranges (mandarins), frequently calling orange juice “orange water.” A simple distinction: orange peels are thicker, not easily peeled, and must be cut with a knife; orange peels are rougher, orange-yellow in color, while mandarins are smoother, orange-red, and are often sold still on their branches and leaves, used in ancestor worship. So-called “divine mandarins.” Oranges, oranges (mandarins), and mandarins are all mainly produced in southern China.

The “Guang tangerine peel” made from Xinhui oranges is the most famous and is one of the “Three Treasures of Guangdong.” It is far more valuable than tangerine peel produced elsewhere. The longer it is stored, the better, hence it is called tangerine peel. When making tangerine peel, other provinces use “mandarin peel,” while Guangdong specifically uses “orange peel,” and Xinhui orange peel is considered the most authentic.

“The Classic of Herbal Medicine”: “Treats distension and heat in the chest. Calms rebellious qi, benefits water and grains. Long-term use removes odors and descends qi.”

“Compendium of Materia Medica” states: “Treats vomiting, nausea, acid reflux, occasional vomiting of clear fluid, phlegm blockage, cough, malaria, constipation, and women’s breast abscesses. Used in food seasoning, it eliminates fishy toxins. As Good Ancient said, orange peel that is red and aged is the best, hence called red peel or tangerine peel. That with the white removed is called orange red.”

Old Ginger

Old ginger is the mature rhizome of a perennial herbaceous plant in the ginger family. It has a spicy taste and can be used for cooking seasoning—to dispel fishy smells, enhance flavor, and is essential in Cantonese cuisine such as steamed fish, braised lamb, cooked dog meat, or stir-fried cold-natured vegetables (according to Traditional Chinese Medicine dietary theory, foods are classified as cold, neutral, or dry). It is also used as a dipping condiment, for example, the dipping sauce for Guangzhou’s famous dish, white-cut chicken, is made from old ginger, scallions, salt, and peanut oil. Moreover, it can be used medicinally to dispel cold, activate blood circulation, and warm the stomach, offering many benefits. Drinking ginger soup can cure a cold; just break into a light sweat. For most postpartum women in Guangdong, ginger soup with rice, whole-shell eggs, and pig’s feet ginger vinegar tonics are the best remedies for a quick recovery. This is unique worldwide and proves that old ginger is indeed a treasure. [2]

Straw

Straw can be used as feed, fuel, fertilizer, for cooking, as building material, for making mats, or shoes.

Burning it can first raise the temperature within a field area to prevent cold air from damaging crops, and secondly help create fertilizer to prepare for the next year’s planting. After the fuel turns to ash, it can be returned to the fields to enrich the soil. If needed, straw can be spread around seedlings to protect roots. Alkaline glutinous rice cakes are made using ash from burned straw to extract alkali.

Straw on roofs has a water-shedding effect, preventing rainwater from seeping in. Between bricks, a mixture of glutinous rice paste and lime is used with straw as a binder. Fibers extracted from straw can be made into panels. Thick layers of straw can be laid beneath straw mats indoors to provide warmth.

Private kitchens make their signature straw-flavored pork using fatty pork tied up with straw (rice straw) for cooking. Beyond bringing a rustic flavor, it allows the pork to absorb the fragrance of the straw, infusing every bite.

The Miao ethnic group. Embroidered cloth shoes have double-layered cloth soles from heel to front opening, pointed toes, floral or bird embroidery, mostly without ankle straps. Six-eye straw sandals have soles woven from glutinous rice straw.

Straw may seem useless, but it is unpretentiously valuable—a true treasure.