Curatedkitchenware
Chenpi (aged tangerine peel)

Published: January 28, 2026
Video Description
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List of Recipes that use Chenpi (aged tangerine peels)
Cantonese Roast Duck Recipe - https://youtu.be/GB5_4JUB9hc
Taiwanese Beef Noodle Soup - https://youtu.be/NUCwUMYvK5Y
Dim Sum Beef Meatball Recipe - https://youtu.be/wN1FPrMgEUg
Sichuan Crispy Pork Recipe - https://youtu.be/nmtTzpeJtaU
Homemade Red Bean Paste Recipe - https://youtu.be/PqYaoCa28LY
Cantonese Ribs with Black Bean Sauce Recipe - https://youtu.be/YCi7tnrB3qM
Hong Kong Curry Beef Recipe - https://youtu.be/2EvwtrWbwtc
Cantonese Braised Beef with Daikon Recipe - https://youtu.be/cm8a6ud-lxc
Homemade Chinese Spicy And Numbing Sausage - https://youtu.be/fghPpLIewGg
Today I want to show you how to make chenpi—aged tangerine peel. In Cantonese cooking, this is not just an ingredient. It’s something people save, age, and treasure. The aroma is warm and citrusy, and the flavor gets deeper and smoother with time. In fact, the older the chenpi, the more valuable it becomes. Some families even age it for decades. The problem is, outside of China, it’s almost impossible to find high-quality chenpi—and when you do, it can be incredibly expensive. But the good news is you can dry tangerine peels at home and age them yourself. I’ll walk you through the traditional Cantonese way—from choosing the right tangerines, to drying them properly, to storing them so they age beautifully over time.