黃春妍

Dried tangerine peel， the star of Xinhui

Dried tangerine peel is one of Xinhuis most common Cantonese?style foods. Having a long history， dried tangerine peel also contributes to Xinhuis economic and cultural development.

Tracing back to the Tang Dynasty， dried tangerine peel was produced， gaining popularity in both the Yuan Dynasty and the Ming Dynasty. During the periods， a great deal of chenpi was produced in the Xinhui area， and then it in turn was sold to other locations across the whole country. Later， in the Qing Dynasty， the status of Xinhui dried tangerine peel was improved. A book by the name of Xinhui Township Social Records （《新會鄉(xiāng)土志》）， recording the doctors in the Qing Dynasty must choose Xinhui dried tangerine peel to make the Erchen Soup （二陳湯）. The book also stressed the soup would lose the fragrant flavor and the medical effects would be reduced without the authentic dried tangerine peel. Nowadays， Xinhui dried tangerine peel has obtained the title of GEOGRAPHICAL INDICATION OF P. R. CHINA （中華人民共和國地理標(biāo)志） in 2006 and Guangdong Intangible Cultural Heritage （廣東省非物質(zhì)文化遺產(chǎn)） in 2009.

Dried tangerine peel has enjoyed a great deal of popularity among the population since its production， because dried tangerine peel can provide a wide variety of benefits to individuals. First of all， dried tangerine peel is used as a spice to cook delicious cuisines， which makes the cuisines outstanding and unique. More importantly， dried tangerine peel is a healing herb， regulating qi and dampness， and resolving phlegm （痰）.

Dried tangerine peel is not only a Xinhui specialty， but also makes a deep impression on its people.

煲中有回憶，飯里裹鄉(xiāng)情；臺山黃鱔飯，有記憶的味道。