Homemade "Chen Pi" (陳皮)!

When it comes to the windy season, Autumn, it indicates that the season of making "chen pi" has come!

You may ask "What a strange name! What's it?"  Don't worry! I'm going to tell you in a second.

"Chen pi" is actually dried tangerine/mandarin peel which is a traditional Chinese raw ingredient. It can be used for cooking (for steaming fish or green/red bean soup) or as Chinese medicine(for soothing coughing). Its medical benefit will be enhanced and it will be more monetarily valuable when it has been stored for a certain number of years. That means, the older the chen pi is, the more valuable it is!

Our collection.

Chen pi is not so easy to be made. Firstly, you have to buy a heavy box (usually 15 kg/box) of Xīnhùi tangerines from the wet market. Next, wash them thoroughly and let them dry. Then use a knife to cut open its peel into three segments and use your hands to separate the peel and flesh. After that, you can dry them under the sun. However, the process has not yet been finished! You still have to steam then dry the dried peels repeatedly for a few times. Finally, you can consume them after a few years' storage. So, it can be concluded that the process is troublesome and costly (15 kg-tangerine can only be made into approx. 2kg-chen pi).

Raw tangerines

Separating peel and flesh

Three obvious segments

Three obvious segments

Drying near the window

Yet, my mom makes chen pi every year as a tradition. Despite the troublesome process, she still makes it because chen pi has a wide range of application and benefits. Besides, it actually shows the genuine care and love of her to our family. Thank you my mom!

The darker the colour, the more the benefit.

Made in 2005.

Made in 2007.

Made in 2012.

Chen pi is a part of the traditional Chinese culture as it has a long history on Chinese cuisine and medicine. Though it is widely used, not many people notices its existence. Thus, I hope more people can know about this magical food and know more about our cuisine culture!

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Alternative ways to enjoy weekend-long holidays

Have you ever been to Cheung Chau? Tung Lung Chau? or Stanley?

These are not any places special. Instead, they are only some districts which are far away from the city centre.

In recent years, Hongkongers love to go outside to enjoy their holidays at weekends. As weekends are not long holidays, people have to stay locally. But with packs of mainland visitors/ shoppers cramming the malls everywhere, we are less willing to join the crowds. This gives rise to alternative ways to enjoy the short vacation.

Some places, which are far way from the city centre, become the targeted destinations for Hongkongers. We love to explore every detail of the city. Places which are less crowded and less known are so treasurable.  Take Cheung Chau as an example, it is always full of local and Western visitors at weekends. People can enjoy the famous big fishballs, potato crisp tower and many different cuisines too. What's more, is its beautiful beach. People can swim or simply sit aside there.

It seems that local trips (yeah, I call them "trips") to the outlying islands, country parks or anywhere have become the apple of Hong Kong people's eyes. I also want to explore our lovely city more deeply and write more about it. But at the moment, I had better return to my revision first. Bye~