Chenpi is often used as a flavor ingredient in daily meals. Below are common methods and their flavor characteristics for cooking and brewing reference.
Brewing with Hot Water
Steep an appropriate amount of chenpi in hot water to bring out a clean citrus aroma and mild sweetness. It can also be paired with lemon or hawthorn to add complexity.
Soups and Braises
Adding a few slices of chenpi to soups or braised dishes enhances aroma and reduces greasiness, making the broth taste lighter.
Porridge
Slice chenpi and simmer to extract flavor before cooking with rice, or grind into powder and add to porridge, which adds fragrance to the dish.
Desserts
Chenpi can be used in sweet soups or red bean desserts to add citrus fragrance and depth.
Simmered Chenpi Water
Add a whole piece to cold water, bring to a boil, then simmer for a few minutes. The aroma becomes more concentrated and suits those who prefer a stronger flavor.
Tea Pairings
Chenpi pairs well with pu-erh, white tea, or chrysanthemum tea, creating a richer aroma and taste.
Overall, chenpi can be used flexibly based on personal taste and eating habits, with moderate amounts.