How dried tangerine peel, or chun pei, is used in Chinese cooking - South China Morning Post

Chun pei is 1 of the fewer flavourings that gets much costly arsenic it ages. This “old skin” is made by leaving tangerine peel retired to adust successful a breezy, sunny spot until it is wholly desiccated, past putting it successful an airtight jar. Rather than losing flavour arsenic it ages, arsenic with galore spices, chun pei becomes much analyzable and potent. When utilized successful restaurants, the statement of the crockery volition often authorities however aged the chun pei is, particularly if it is aged peel. Shops that transportation a scope of chun pei...