The processing method for tangerine peel is relatively straightforward. The outer skin is typically dried, either naturally or through other methods. However, the preparation techniques for Guang Chenpi and Chuan Ci Tang differ slightly, as detailed below:
1. **Guang Chenpi**
The mature fruit is harvested, and the peel is carefully cut into three sections using a knife, with the base still attached. This allows for better drying and preservation of the peel’s aroma. Traditionally, the peels were shade-dried, a method that helped retain their quality. Before the 1970s, they were often bundled with straw or placed in clay pots and hung near a stove (known as "fire tail") to absorb residual heat over a long period. Afterward, the peels were removed and used. Nowadays, the dried peels are stored in plastic bags and left to age for 2–3 years, during which the color gradually changes from light yellow to dark brown, enhancing their flavor and medicinal value.
2. **Processing of Dried Orange Peel**
In the Sichuan Basin, where humidity is high and sunny days are rare, fresh peels are often dried using special techniques. There are two main types of dried tangerine peels: one that is sun-dried and another that is air-dried. Due to the local climate, the peels are usually dried in controlled environments to prevent mold. The resulting product is commonly known as *Chuan Ci Tang* and is often seen in a lighter yellow hue compared to Guang Chenpi. This variation in drying methods affects both the texture and the final use of the peel in traditional Chinese medicine and culinary practices.
By following these time-honored techniques, both Guang Chenpi and Chuan Ci Tang maintain their unique characteristics, making them valuable ingredients in various applications.
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