The differences between Guangdong and Sichuan chenpi are mainly in origin, appearance, and flavor.
Origin and Raw Material
Guangdong chenpi commonly uses tea-branch citrus from Pubei, while Sichuan chenpi is often made from Sichuan red citrus varieties.
Appearance
Guangdong chenpi often shows three connected segments with a wrinkled surface and more even oil glands. Sichuan chenpi is often in irregular pieces with a smoother surface, uneven oil glands, and thicker pith.
Flavor and Aroma
Guangdong chenpi tends to be richer in citrus aroma and smoother in taste, while Sichuan chenpi is fresher with a slightly bitter edge.
Processing
Guangdong chenpi is typically sun-dried and aged longer. Sichuan chenpi often uses multiple steaming-and-drying cycles with a shorter aging period.
Overall, differences in raw material and processing lead to distinct flavor profiles.