How to Make Chenpi (Aged Tangerine Peel) at Home — A Complete Traditional Guide

Ingredients

• 10 pieces Tangerines (fresh, firm; Shinu variety preferred for highest oil content)
• 2 teaspoons Salt (regular table salt)
• 2 tablespoons Baking Soda (pure sodium bicarbonate, helps neutralize pesticide residues)

Instructions

1. Prepare Soaking Solution

   Fill the sink with enough water to submerge the tangerines, add 2 teaspoons of salt and 2 tablespoons of baking soda, and stir until dissolved.

   Time: PT5M

2. Soak Tangerines

   Place all 10 tangerines in the solution and let them soak for 30 minutes to neutralize pesticide residues.

   Time: PT30M

3. Rub Peels

   After soaking, use a clean kitchen sponge to gently rub each tangerine, loosening the outer waxy layer without damaging the peel.

   Time: PT10M

4. Rinse Thoroughly

   Drain the sink, refill with clean water, and rinse each tangerine thoroughly to remove any remaining salt or baking soda.

   Time: PT5M

5. Air‑Dry with Fan

   Place the rinsed tangerines on a clean rack and run a fan nearby until the surface feels dry to the touch (about 2 hours).

   Time: PT2H

6. Score and Open Peels

   Using the end edge of a chef's knife, score each peel into three even sections, stopping about ½ inch before the stem. Insert a small spoon and gently pry the peel open like a flower, then remove the fruit inside without crushing the peel.

   Time: PT15M

7. Sun‑Dry the Peels

   Lay the peeled tangerine skins on a tray in direct sunlight. Sun‑dry for a total of 4–6 hours each day, flipping midway, and bring the tray indoors each night to avoid dew. Continue for 3–5 days until the peels are completely dry and crisp.

   Time: PT24H30M

8. Test Dryness

   Take two dried peels and tap them together; you should hear a dry, crisp sound. If they sound dull or feel soft, continue sun‑drying.

   Time: PT5M

9. Initial Storage (First Year)

   Place the fully dried peels in a clean, loosely sealed plastic bag. Store the bag in a dark, cool, dry place. Every 4‑6 months, remove the peels and sun‑dry for 1–2 days to prevent mold.

   Time: PT10M

10. Cleanup

    Wash all utensils, the sink, sponge, knife, and tray. Dry and store them for future use.

    Time: PT40M

Nutrition Facts

Calories

150

Protein

1 g

Carbohydrates

35 g

Fat

0.5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Tangerines: Mandarin oranges
• Instead of Salt: Sea salt
• Instead of Baking Soda: Potassium bicarbonate

Equipment Needed

• Large Sink or Basin
• Kitchen Sponge
• Fan (optional)
• Chef's Knife
• Small Spoon
• Tray or Baking Sheet
• Clean Cloth or Cheesecloth (optional)

Critical Steps — Do Not Skip

• Soaking the tangerines in salt and baking soda solution
• Scoring and opening the peels without damaging oil glands
• Consistent sun‑drying with nightly indoor storage
• Testing for crispness before final storage
• Proper long‑term storage to allow aging

Chef Tips from the Video

• If you can source Shinu tangerines, the resulting chi will have a richer, more balanced aroma.
• Store the aged chi in a glass jar with a small piece of breathable cloth secured with a rubber band for easy air exchange.

Troubleshooting

Storage

Refrigerator: Not recommended; cold temperatures halt the aging process.

Freezer: Not recommended; freezing damages the delicate oil glands.

Room temperature: Store in a dark, cool (15‑20°C), dry pantry in a loosely sealed container; open once a year for air exchange.

Make-Ahead Tips

• You can prepare multiple batches and store the dried peels for years; the flavor improves with age.
• If you lack sunny weather, a food dehydrator set at 45‑50°C can replace sun‑drying.

Frequently Asked Questions