The processing method for tangerine peel is relatively straightforward, involving drying the peeled skin. However, the techniques used for Guang Chen Pi and Chuan Ci Tang differ slightly, as detailed below:
1. **Guang Chenpi**
The mature fruit is harvested, and the outer skin is carefully cut into three petal-like sections using a knife. The base remains intact to keep the pieces connected. Traditionally, the peels were dried in the shade. Before the 1970s, they were often bundled with straw or placed in pots and hung above a clay stove (known as "fire tail") to dry slowly using residual heat. This method helped preserve the peel’s aroma and medicinal properties. Today, the dried peels are stored in plastic bags and aged for 2 to 3 years, during which their color gradually changes from light yellow to dark brown, enhancing their quality.
2. **Processing of Dried Orange Peel**
In the Sichuan Basin, where humidity is high and sunny days are rare, the collected peels are usually dried. As a result, there are two types of dried citrus peels: one that is sun-dried and another that is air-dried. These peels are commonly used in traditional Chinese medicine. The dried tangerine peel, known as *Chen Pi*, is typically yellow in color and has a distinctive fragrance. It is valued for its ability to aid digestion and improve qi circulation.
Both methods reflect the careful attention given to preserving the natural properties of the citrus fruit, ensuring that the final product retains its medicinal and aromatic qualities. Whether dried in the shade, over a slow fire, or through modern storage techniques, the process highlights the deep cultural and historical significance of this ingredient in traditional practices.
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