We knew that the Chinese nation was not going wrong with The “Gold Fever” of the 21st centurysomething similar in terms of mining fever unleashed in California in the mid -nineteenth century, but without the dazzling element so precious and marked by rare earths. However, if what is about “pure gold”, they were not badly assorted after finding One of the biggest giant gold deposits. In fact, China has “Gold” even in trees.
Xinhui’s gold. This enclave, a seemingly ordinary district in the city of Jiangmen, province of Guangdong, has turned this part in the epicenter of a lucrative industry based on something that a priori should not have great value: The aging tangerine peels, known there as Chenpiand whose production and commerce have transformed the local economy.
In the background: some peels valued by their medicinal and culinary properties, an element that can reach astronomical prices, coming to be sold for $ 9,650 around 500 gramswhich reflects its status as a precious asset both in traditional Chinese medicine and in luxury gastronomy for elites.
Historical origins and benefits. CNN counted last week in a large report that the use of Chenpi in traditional Chinese medicine dates back to the Song dynasty (1127-1279)with records that highlight its properties to strengthen the spleen, improve digestion and benefit the respiratory system. In that sense, the shells, scientifically called citri reticulatae pericarpium, contain antioxidants and flavonoids With potential for stabilize blood pressure and prevent obesity.
And from all places, the Xinhui region, located at the confluence of the Xijiang and Tanjiang rivers, offers unique soil and water conditions that enrich the peaks with a higher micronutrient content than those grown in other areas. That said, to be considered Authentic Chenpithe shells must undergo an annual drying process for the sun for at least three years, being carefully stored for the rest of the time.
Typology. Exist even Four main types of Chenpi According to the time of the harvest: those of green peels, collected before maturation, those of second red tangerine peels, collected in November, the large red peels, completely mature in December, and finally those of red shells, harvested after This station, and with a higher sugar content.
Industry boom and economic impact. In recent decades, the Chenpi industry has promoted unprecedented economic growth in the Xinhui region. The production of these peculiar shells has turned the region into an economic power, contributing approximately 23,000 million yuan (3.2 billion dollars) in 2023, and Representing a quarter of Jiangmen’s GDP.
In this regard, local businessmen like Zhou Zhiweiwho left Hong Kong in the 1990s to return to Xinhui, have played a crucial role in the consolidation of the industry. Zhou, now vice president of the Chenpi Industry Association of Xinhui, says it manages annually around 163 tons of shells, contributing to the Xinhui positioning as the main world producer.
Chenpi
Chenpi revaluation for elites. In the end, such an exquisite product has ended where other similar ones: in high gastronomy. Here names such as the renowned chef chi wai chef, The Legacy House restaurant In Hong Kong, who has been promoting the incorporation of Chenpi in haute cuisine, exploring its potential beyond traditional medicine.
Inspired by his childhood in Xinhui, LI has introduced exclusive menus that highlight the diversity of flavors of the Cenpi according to their age, harvest and origin, emulating the appreciation for the Terroir In the wine industry.
Exclusive dishes with the “gold” peel. In fact, in The last gastronomic menu that the chef is offering Com diners can enjoy dishes such as the swim bladder soup with heads with a lamb, made with Chenpi over 50 years, highlighting “its deep flavor and amaderated notes.”
Also the mere stew steak with six -year shell “with sweet nuances” thanks to the postin -winter harvest, or the lobster rolls with bamboo straw, accompanied by 13 -year -old shells, which says they contribute a slight flavor to oyster due to its origin in the riverside region of Meijiang. In addition, Li says that It seeks to transform the perception of Chenpishowing that its initial, well -balanced bitterness becomes a sweet and sophisticated taste, symbolizing the relationship between bitterness and sweetness in life, according to the old Chinese proverb.
Innovation and future of Chenpi. Chenpi production has evolved over time, with advances in harvesting and storage techniques. Currently, producers use both the shells and the mandarin pulp (previously discarded) to manufacture health and enzyme products.
In Xinhui, Initiatives such as Chenpi Villagea cultural and tourist center dedicated to the mandarin peel, reflect those efforts to diversify the industry. In this complex, products such as ice cream, coffee with Chenpi dust and culinary memories are offered, attracting tourists and consolidating that cultural identity of the region. As producer Zhou explained to the CNN When observing the boom of the market, Xinhui has managed to focus and give importance to advanced manufacturing and diversification of Chenpi products, ensuring the sustainability of the long -term sector.
A region that has achieved something fascinating: to raise an ingredient as humble as a simple tangerine peel aged in “gold” at all levels, both economic and cultural for the region.
Image | Zhionghwaong Sham, Simon Law
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