Feature:
Tangerine peel is made from the dried orange or tangerine peel.
The drying process causes it to darken and wrinkle.
Good quality tangerine peel should have a clean surface and uniform color.
Taste and smell:
The taste is uniquely bitter and sweet.
The scent is rich and citrusy, often with a hint of resin and herbaceous notes.
Origin:
China
Cooking dishes:
Often used in traditional Chinese cuisine, such as chicken stew or pork ribs soup.
In Chinese Cantonese cooking, it is used in stews and stir-fries.
Can be used to flavor curries and other stews.
It is also used in some desserts and drinks, such as tangerine peel cake or tangerine peel tea.
Applicable dishes:
Salted fish patties, stir-fried beef with oyster sauce, Taiwanese braised meat, winter melon and tangerine peel old duck soup, pear and southern apricot stewed pork shank, tangerine peel steamed pork ribs, tangerine peel duck, roselle tea, sour plum soup