In Chinese tradition, dried and processed tangerine peels are known by what name and used in savory dishes?
Answer
Chen pi
While both fruits offer benefits when eaten fresh, the utilization of the peel differs, especially when looking at traditional culinary practices. The peel of the tangerine, when dried and subsequently processed according to Chinese tradition, is known by the specific name *chen pi*. This dried peel preparation yields a pungent and concentrated flavor profile that is incorporated into various culinary applications, such as adding depth to savory dishes or enhancing warm beverages like mulled cider. This practice showcases a use for the tangerine exterior that is distinct from how orange or even fresh tangerine peels are typically consumed, where the white pith is often discarded.
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