Feature:
Cantonese tangerine peel is a special type of tangerine peel that comes primarily from Guangdong Province in China.
It is usually made from the peel of citrus fruits, especially Cantonese mandarin orange.
The surface of good-quality cantaloupe tangerine peel will be dark orange or brown, and the texture will be firm and shiny.
Taste and smell:
It has a strong citrus aroma, but is more concentrated and complex than the average tangerine peel flavor.
It has a certain degree of bitterness, which is unique to it.
Origin:
China
Cooking dishes:
It is widely used in cooking in Guangdong and other southern Chinese regions, such as soups, stir-fries and medicinal meals.
The unique flavor of cantaloupe tangerine peel can enhance many traditional Chinese dishes, such as boiled chicken, pork ribs soup, etc.
It can also be used to make tea, often mixed with Pu’er or green tea to add flavor and aroma.
Applicable dishes:
Pan-fried chicken steak, salted fish patties, stir-fried beef with oyster sauce, Taiwanese braised meat, duck soup with winter melon and tangerine peel, braised pork shank with pear and southern apricots, steamed pork ribs with tangerine peel, duck with tangerine peel, tangerine peel mousse, fruit cake