Aged tangerine peel, known as chi, has been prized in Cantonese households for centuries for its warm citrus aroma and medicinal properties. It is traditionally used in celebratory braised dishes, soups, and desserts, and families often begin aging chi when a child is born to gift it later as a symbol of longevity and good health.

In Guangdong (Cantonese) cuisine, chi is commonly added to braised meats and sweet red‑bean paste. In Fujian cuisine, it appears in herbal soups, while in Sichuan cooking it may be used sparingly in spicy stews to balance heat. Each region selects different citrus varieties that reflect local soil and climate.

A small piece of aged chi is usually placed whole in slow‑cooked braised dishes such as beef curry or pork ribs, allowing its aroma to infuse the broth. It can also be finely diced and mixed into meatball or sausage fillings, or shredded into sweet red‑bean paste desserts for a subtle citrus note.

Chi is often given as a gift during birthdays, weddings, and the Lunar New Year because its aging process symbolizes longevity. It is also presented to newlyweds as a token of prosperity and to elders as a health‑boosting tonic.

The authentic ingredient is the peel of Shinu tangerines, prized for dense oil glands. If unavailable, any large, dense mandarin or tangerine peel can be used, but oranges, lemons, limes, and grapefruits are not recommended because their thicker pith does not age well.

Common errors include cutting the peel into too many sections, which damages oil glands, and attempting to flip the peels before they soften during sun‑drying, leading to cracks. Also, sealing the storage bag completely during the first year can cause mold.

The alkaline baking soda neutralizes acidic pesticide residues, while the salt helps draw out surface impurities. This combination ensures a cleaner peel without compromising the delicate aromatic oils.

Yes. After sun‑drying, store the peels in a loosely sealed plastic bag in a dark, cool, dry pantry for the first year, drying them briefly 2‑3 times a year. After three years, transfer to an airtight container, opening it a few times annually for air exchange.

Properly dried peels are completely crisp, emit a dry tapping sound, and have a uniform pale amber color. The surface should be free of any tackiness or moisture.

The YouTube channel Souped Up Recipes focuses on detailed, step‑by‑step tutorials for traditional Asian ingredients, preservation techniques, and home‑cooking hacks that let viewers recreate authentic flavors in their own kitchens.

Souped Up Recipes emphasizes scientific explanations (like pH neutralization), precise timing, and long‑term aging methods, whereas many other channels give only brief overviews. The channel also provides printable PDFs and troubleshooting tips for each preservation project.