Sichuan

Wandering through the streets of Chengdu, you'll find a teahouse every few steps. People gather to leisurely drink tea from gaiwans, enjoy local snacks, and listen to Sichuan opera – it's a comfortable life... Tracing the Origin of the Gaiwan Sichuanese not only love drinking tea but also invented the convenient gaiwan. Since the Ming Dynasty, gaiwans have been in use for hundreds of years. Even today, whether it's beginners learning about tea or experienced tea enthusiasts brewing tea, gaiwans are commonly seen. Gaiwans are made of stable materials that do not easily absorb flavors. They are easy to use and suitable for brewing all types of tea while allowing the tea leaves to exhibit their original flavors. They are considered the fairest and most impartial tea brewing tools. Therefore, seasoned tea drinkers and enthusiasts often choose gaiwans when trying out teas. In their hands, gaiwans are used with ease. Even when the water temperature is high, they remain calm and composed, appearing graceful and smooth to outsiders. However, when one attempts to brew tea themselves, they realize that using a gaiwan can be quite hot on the hands. When the hand shakes severely, one might think: "This isn't elegant…

Tea is one of the world's three major beverages. In addition to its fresh and fragrant taste, the rich substances it contains are also one of the reasons people enjoy drinking tea. As is well known, tea is rich in polyphenols. Polyphenols are antioxidants with excellent antioxidant functions that can eliminate harmful free radicals, fight aging, resist radiation, and have antibacterial properties. But does drinking tea regularly really slow down the process of brain aging? Chinese scholars provide the answer. Addressing existing issues, they conducted extensive data analysis to arrive at more reliable conclusions. On November 21, 2023, a research paper titled "Tea consumption and attenuation of biological aging: A longitudinal analysis from two cohort studies" by Professor Zhao Xing's team from the School of Public Health, West China Hospital, Sichuan University was published online in the prestigious international journal "The Lancet Regional Health-Western Pacific" (IF=7.1). The results show that regularly drinking tea can slow down the aging process, and drinking about 3 cups of tea or 6-8 grams of tea leaves per day may provide the most significant anti-aging effects. In this study, there were 13,929 participants, including 7,931 participants aged 30-79 from the China Multi-Ethnic Cohort (CMEC) and…

Recently, the super typhoon Doksuri has approached with great intensity, prompting continuous red warnings from the China Meteorological Administration. Alongside this super typhoon comes extreme weather such as strong winds and heavy rainfall. To cope with the arrival of this super typhoon and protect the property safety of tea farmers, please keep the following points in mind. I. The Super Typhoon Doksuri is about to make landfall: a quick overview of domestic weather conditions Strong Winds: According to the China Meteorological Administration, the fifth typhoon of the year, Doksuri (Super Typhoon level), is expected to make landfall along the coast from Fuqing, Fujian to Huilai, Guangdong tomorrow morning (July 28th). The maximum wind force near its center could reach up to level 15 (wind speed of 50 m/s). Affected by this typhoon, the coastal regions of Taiwan Island, Fujian, Zhejiang, and eastern Guangdong will experience strong winds ranging from levels 6 to 8 and gusts reaching levels 9 to 10 on July 27-28. Some areas in southern Fujian and the southern coastal regions of Taiwan Island may experience winds of level 9 to 12 and gusts of level 13 to 15. Heavy Rainfall: On July 27-28, some regions of the…

The Qing Dynasty saw the emergence of black tea, oolong tea, white tea, dark tea, and yellow tea in addition to green tea, forming the six major categories of tea. Regardless of the type of tea, the brewing method from the Ming Dynasty of directly infusing tea leaves was still used. Under these circumstances, the types and forms of tea wares in the Qing Dynasty did not significantly deviate from the standards set during the Ming Dynasty. During the Qing Dynasty, teacups and teapots were typically made of clay or porcelain, with the Kangxi and Qianlong periods being particularly prosperous times for their production, especially those known as “Jingdezhen porcelain and Yixing clay.” Premium porcelain tea wares of the Qing Dynasty were mostly produced in Jingdezhen, Jiangxi, while production in Dehua, Fujian; Liling, Hunan; Tangshan, Hebei; Zibo, Shandong; and Yaozhou, Shaanxi also thrived but did not match Jingdezhen in terms of quality and quantity. During this period, in addition to continuing the production of blue-and-white porcelain and polychrome porcelain tea wares, new types such as pink-ground enamel and cloisonné enamel tea wares were created. Yixing purple clay tea wares of the Qing Dynasty developed further while preserving traditional techniques. During…

On August 19, the results of the "2024 Forbes China Tea Industry Selection Series" were officially released. According to the official introduction from Forbes, this selection activity focused on high-quality enterprises, brands, and products within the tea industry, with the aim of jointly promoting the thriving development of the tea sector. Based on the selection results, the administrative regions of the selected tea regional public brands are evenly distributed. In terms of cultural heritage, the selected tea brands possess a profound historical background. In the enterprise selection, the annual enterprises have earlier establishment dates and larger scales, ranking at the forefront in sales. The annual potential enterprises achieved rapid market growth and performed outstandingly in the dimension of social responsibility. The influential products showed good performance in market recognition; they are not only the core products of major tea companies, deeply loved by consumers, but also represent Chinese tea culture engaging in dialogue with the world. The Chao News and Tea Panorama journalists found that Zhejiang tea enterprises and tea brands occupy a place in this year's selection. For instance, among the annual tea regional public brands, famous teas such as West Lake Longjing, Anji White Tea, Anxi Tieguanyin, Qimen…

Over 1,200 years ago, poet Li He experienced a dream of space travel and wrote "Dreaming of the Heavens": "Gazing afar, nine dots of smoke from Qi Prefecture, a cup of seawater poured out." From the sky, the nine provinces looked like tiny dots, and even the ocean was no more than a cup of water; over a thousand years later, images sent back by the Voyager 1 interstellar probe from over six billion kilometers away showed Earth as just a speck of light. Seen from such a perspective, Mount Mengding in Sichuan’s Ya’an would appear like a needlepoint... Yet, at this “Sacred Mountain of World Tea Culture,” the stories of influential figures and the lives of ordinary people unfold right beside it. The Buddhist scriptures say: "A mustard seed can contain a mountain." How can something as small as a mustard seed contain an entire mountain? If we were to descend from outer space toward Earth, would the vast world within that speck of light or needlepoint gradually reveal its wonders? Today, we journey through history to get as close as possible to the legend of this “Sacred Mountain of World Tea Culture.” 1. The Geographic Legend of Mount…

Basic Introduction to Nanchuan Jinfoyucui Tea"Nanchuan Jinfoyucui Tea" primarily refers to the "Jinfoyucui" brand of tea produced within our district, which is a high-quality, renowned green tea. Over the past nearly two decades, "Jinfoyucui" has won more than 20 awards at international, national, and provincial levels. It is reported that its market price has reached 5,000 to 10,000 yuan per kilogram, with demand far outstripping supply.The unique ecological climate and environmental conditions in Nanchuan District are suitable for tea plant growth.Geographical ScopeThe distribution area for "Nanchuan Jinfoyucui Tea" includes 20 towns and townships in the main tea-producing region of the Northern Ecological Agricultural Park: Daguan, Xinglong, Qianfeng, Muliang, Hetu, Shixi, Lixianghu, Taipingchang, Baisha, Mingyu, Lengshui, Minzhu, Fengyan, Fusui, Tiecun, Shiwall, Zhongqiao, Qilong, Shentong, and Shilian. Additionally, it covers nine towns and subdistricts in the Central Economic Belt's premium green tea region: Dongcheng, Nan Cheng, Xi Cheng, Shuijiang, Nanping, Sanquan (excluding the original Mazui), Yuyuan, Jinsan, and Toudu. In total, there are 29 towns and subdistricts, ranging from an altitude of 600 to 1,200 meters. To the east, it reaches Huizhuang Village in Shuijiang Town; to the south, Bangyan Village in Toudu Town; to the west, Fumin Village in Shentong Town;…

In the autumn and winter seasons, savoring a cup of black tea not only warms the body but also invigorates the mind. However, do you know where the birthplace of Sichuan black tea is? Let's step into the Chinese Sichuan Black Tea Museum in Junlian County, Yibin City, to look back at history. This place has witnessed the birth and development of Sichuan black tea—In 1951, the China Tea Corporation set up a black tea technology promotion station in Junlian, and Sichuan black tea was officially born that year. In 1959, the "Golden Yellow Dew Bud Tea" carefully crafted by the Junlian Red Star Tea Factory was sent to Beijing as a gift for the tenth anniversary of National Day. In 1985, Sichuan black tea won the gold award at the 24th World Food Fair. Today, Sichuan black tea is continuously expanding its domestic and overseas markets, gaining more recognition. Moving beyond history and towards the future, a cup of Sichuan black tea is not just a cup of black tea; it is also a focal point for Yibin City and Junlian County's efforts to explore new paths for the synchronized development of urban and rural areas based on local…

"Pre-Ming tea is as precious as gold." Pre-Ming tea has delicate buds and leaves, a fresh and refreshing taste, but comes at a high price. Going back even further, there is pre-equinox tea. Tea harvested before the Spring Equinox is even more tender and commands an even higher price. Some seasoned tea drinkers prefer pre-grain rain tea, finding pre-Ming tea too tender and lacking in flavor. Every tea season in the south of the Yangtze River, local tea enthusiasts argue about this at least once or twice. With Dongting Biluochun now on the market, let's discuss which of these three types of Dongting Biluochun is better and which is more suitable to buy, providing you with some reference. Pre-Equinox Tea: Business Gifts and Freshness First Pre-equinox tea refers to tea harvested before the Spring Equinox. Pre-equinox tea is extremely tender, scarce, and reaches the top of the price range. Since March, the temperature has risen significantly, and Dongting Biluochun was sporadically harvested around the 10th, leading up to the Spring Equinox on the 20th, marking the first spring harvest. At this time, the buds and leaves are delicate, covered with abundant white down, and mostly processed into Super Grade 1…

Due to the influence of multiple low-temperature cold waves last winter and this spring, there is a trend toward increased occurrence of diseases such as tea blister blight. The main diseases and pests occurring in tea gardens across the country include the tea green leafhopper, gray tea looper, tea looper, tea hairy caterpillar, tea thrips, pest mites, black tea scale, angular tea leaf beetle, tea lace bug, green plant bug, tea blister blight, and anthracnose. To effectively control the major tea tree diseases and pests in 2024 and ensure tea production and quality safety, the National Agricultural Technical Extension Center has developed this plan. Control Objectives Achieve a treatment rate of over 90% for major diseases and pests, an overall control efficacy of over 80%, keep the loss due to disease and pest damage under 8%, and reach a green control coverage rate of over 60%. Control Strategy Implement a green control strategy for tea tree diseases and pests based on ecological regulation and agronomic measures, with a focus on physical and chemical luring control and biological control, supplemented by scientific use of pesticides. Prioritize fitness cultivation, immunological induction, sex pheromone trapping, light trapping, color board trapping, biopesticides, and protection…

"This year Longhua has had ample rainfall, and the town government organized programs to improve tea quality and conducted skills training for scientific tea management. As a result, our income has increased compared to last year!" — Tea grower Cheng Qiangui from Renmin Village stated during an interview with the press. Screen County's Longhua Town is located at the northern foot of Laojun Mountain, the highest peak in southern Sichuan, with selenium-rich soil. The tea industry is a traditional sector in Longhua Town and a key source of income for farmers. In recent years, Longhua Town has focused on the full-chain development of the tea industry, intensively working on the "production," "processing," and "sales" ends, striving for "supply chain enhancement" and "strengthening," and promoting the transformation of the tea industry towards "standardization," "refinement," and "branding" to boost income growth for the people. In 2024, the estimated fresh leaf production of the town will reach 31 million pounds, an increase of about 15% year-over-year, with the total annual output value expected to exceed 167 million yuan, an increase of about 33 million yuan, or 25% year-over-year. According to sample survey results, the per-acre output value of tea in Longhua Town will…

Every time I passed by the Merlion Park and looked up at the world-famous statue of the Merlion spouting water, something always felt amiss. One day, while idly watching the flow of passersby at an Orchard Road MRT station entrance, it struck me like a bolt of lightning: the Merlion statue has a stern expression without a hint of a smile. Just like the endless stream of pedestrians before my eyes, colorful as they were, their expressions were uniform: hurried, with serious faces. The constant spray of water, day and night, seemed to represent the relentless pressure that Singaporeans carry throughout their lives, unceasing and inexhaustible. I knew before arriving in Singapore that Singaporeans weren't particularly happy. On the world map, this tiny country is sandwiched between two large nations, Malaysia and Indonesia, with whom relations aren't entirely friendly. Lacking internal resources and facing external pressures, the nation struggles to find room to maneuver, constantly pushing itself to strive for excellence and work hard. During my stay in Singapore, I felt that the words "leisure" and "ease" were luxuries that were hard to come by. Even primary school students were competing over academic achievements, university professors were working tirelessly under…

Recently, there has been frequent rainfall in South China, posing a challenge for storing Pu'er tea. Proper handling can lead to better transformation of the tea, while improper handling can cause issues such as mold. Storage has become a challenge, as different regions have varying climates, so is there a difference in storage methods? Don't worry, after reading this article, you will find answers to these questions. The Four Factors Affecting Pu'er Tea Storage When the same Pu'er tea is stored in different environments, the final aged quality will vary. The four factors that significantly influence the quality of Pu'er tea storage are "temperature," "humidity," "light protection," and "air." These play the most significant role in the transformation process of Pu'er tea during storage. 1. Temperature: Temperature plays a crucial role in the transformation of Pu'er tea. Excessively high temperatures can cause the tea to develop off-flavors; in excessively low temperatures, the transformation process slows down or even stops. Therefore, a relatively suitable temperature is essential for storing Pu'er tea. The temperature for storing Pu'er tea should not be too high or too low, and it is recommended to maintain it around 25°C ± 3°C. 2. Humidity: Humidity is also…

Peering through the mist and looking down from above, rows of tea plants overlap in layers, scattered like stars across the mountains, nurturing this land like the source of life — Mount Mengding. Located on the southwestern edge of the Sichuan Basin in the eastern part of Ya'an City, Mount Mengding occupies the golden zone for tea cultivation in Sichuan. With distinct seasons, abundant rainfall, uniform sunlight, fertile soil, and suitable temperatures, it is often referred to as the "Rainy Sky of Western Sichuan," making it an ideal environment for tea plants and providing favorable conditions for high-quality tea. The Legacy of Mengding: Tracing the Ancient Legend of a Thousand-Year Tribute Tea In the Western Han Dynasty, the tea ancestors began planting tea on Mount Mengding, sowing seven sacred tea saplings on the peak of Lotus Five Peaks, initiating the precedent of Chinese tea culture. The quality of Mount Mengding's tea was exceptional; after eight centuries of word-of-mouth praise, it became renowned nationwide and eventually graced the palates of royalty, becoming a tribute item. During the Tang Dynasty, tea from Mount Mengding was officially listed as a royal tribute; by the Guangxu period of the Qing Dynasty, the finest tea…

Production of Sichuan black tea began in Yibin during the spring and summer of 1951. However, at that time, only rough black tea could be produced locally, which then had to be transported to the Chongqing Tea Factory for refinement before being exported to the Soviet Union and Eastern Europe, increasing costs. Therefore, in March 1952, the Southwest Regional Company of the China Tea Corporation dispatched 36 technical staff and workers from Chongqing to Yibin to establish a refined tea factory. The site chosen for the Yibin Tea Factory was located at the Nan'an Shangdu Port, facilitating the loading of tea onto ships for freight. During construction, 20 acres of land were allocated by the Yibin Special Administrative Region, along with the purchase of one warehouse from the Bao Yuantong Company and one building from the Dian Dong Company (a Yunnan-based business that opened a branch in Yibin during the Republican era and later became state-owned). These facilities were renovated to serve as workshops, warehouses, offices, and temporary dormitories. Initially, the Southwest Regional Company of the China Tea Corporation invested 66,500 yuan, and due to limited funds, bamboo fences were used as walls around the factory. Before the official sign…

Dark tea undergoes external microbial fermentation, which involves not only the enzymatic reactions of the leaves themselves but also the assistance of external microorganisms. Professor Liu Zhonghua notes that in English descriptions, the process for black tea (red tea in Chinese) is referred to as “oxidation,” while dark tea truly undergoes “fermentation.” The wet-piling fermentation is a unique process in the making of dark tea. The wet-piling process itself is the fermentation process, where compressed dark tea leaves are sprinkled with water under controlled humidity and temperature conditions. This promotes the action of enzymes within the tea leaves and the activity of microorganisms, facilitating the transformation of the tea. The wet-piling process itself is the fermentation process. Compressed dark tea leaves are sprinkled with water under controlled humidity and temperature conditions. This promotes the action of enzymes within the tea leaves and the activity of microorganisms, facilitating the transformation of the tea. When the core temperature reaches 70 degrees Celsius, the pile is turned to ensure even temperature distribution, a process repeated multiple times. When all conditions are optimal, the metabolism of the microorganisms, along with the extracellular enzymes they secrete, can break down many substances in the tea, such…

The Ming Dynasty was a period of innovation in tea processing and the creation of loose leaf teas, setting new trends for tea drinking. In the 24th year of Hongwu reign under Emperor Zhu Yuanzhang (1391), the production of compressed tea bricks was abolished, promoting the development of loose leaf teas. Many famous teas emerged as the method of brewing changed from whisking to steeping. The process of tea preparation became simpler, and fewer tea wares were needed. 1. Simplification and Reduction of Tea Wares The older tea cakes of the Tang Dynasty required the "boiled tea method." The finely processed dragon and phoenix compressed teas of the Song Dynasty necessitated the "whisked tea method." Both the "boiled tea method" and the "whisked tea method" involved complex procedures and a multitude of tea wares. The brewing of loose leaf teas in the Ming Dynasty was much simpler: a small amount of tea would be placed in a cup (or pot), and hot water poured over it, ready to drink. This method was also known as the "pinch tea method" during the Song Dynasty. At this point, only a kettle for boiling water and a cup (or pot) for brewing were…

When it comes to Ku Ding tea, most people are familiar with it. When suffering from heatiness, a dry mouth, or a sore throat, many will brew a cup of Ku Ding tea to alleviate their discomfort. However, while Ku Ding tea is called tea, it is not made from traditional tea leaves. The large-leaf Ku Ding, found in southern China, belongs to the Aquifoliaceae family. The raw material for Ku Ding tea is the leaves of Ilex latifolia, which were first processed during the Eastern Han Dynasty. It is mainly produced in Fujian, Guangdong, Guangxi, and Hainan provinces, and has a bitter taste. The small-leaf Ku Ding, grown in central and western China, belongs to the Oleaceae family (Ligustrum). It is primarily cultivated in Yunnan, Guizhou, and Sichuan provinces. The tea made from its leaves has the fresh sweetness of green tea and is less bitter than the large-leaf variety. The Eastern Han text "Tong Jun Record" describes: “In the south, there is a plant called Gualu, similar to tea, but very bitter. When ground into powder and drunk as tea, it keeps one awake all night.” This Gualu refers to what we now know as Ku Ding (the…

"An ounce of tangerine peel is worth an ounce of gold." Many people recognize tangerine peel for its excellent properties in regulating qi and strengthening the spleen.However, did you know that tangerine peel can also moisten the lungs and dissolve phlegm? Tangerine Peel Has Many Benefits Tangerine peel is the dried mature peel of the fruit of Citrus reticulata and its cultivated varieties. It has a pungent, bitter, and warm nature and targets the spleen and lung meridians. It is effective in promoting the movement of qi to relieve fullness, drying dampness and transforming phlegm, as well as strengthening the spleen and harmonizing the middle. Tangerine peel is a prime example of a food and herb that can be used together. The Song Dynasty's "Medical Narratives" states: "Tangerine peel broadens the diaphragm and descends qi, eliminates phlegm and expels cold, with remarkable effects. Most herbs are more valuable when fresh, but this one is better when aged, and those from Dongting Lake are the best." For conditions such as poor appetite, nausea, abdominal distension, and constipation caused by stagnation of spleen qi, tangerine peel can be incorporated into meals. In treating coughs with cold or damp phlegm, tangerine peel also…

Every spring, all things revive, and after a winter of rest, tea trees vie with each other to stretch out their plump buds. "When the spring breeze arrives in February or March, it's time to light the stone stove and try the new tea." Without exception, the aroma of spring tea fills the air across the country. One: What is Spring Tea? Spring tea generally refers to the tea made from the shoots and leaves that sprout from the tea tree after its winter dormancy in the spring. Spring tea can be considered the first tea harvested in the year. Some people believe that "the earlier the better" for spring tea, but this concept is not entirely correct. The time for picking high-quality teas varies each year. For example, the first spring tea can be harvested from February to March, with Yibin, Sichuan starting around mid-February, and the Wenzhou area starting in the second half of February. The Jiangbei tea region typically harvests around the Qingming Festival. Therefore, it cannot be said that the earlier the spring tea, the better. In summary, based on specific harvesting periods, spring tea can be divided into four categories: the first picking tea, the…

Guizhou's mountains and waters are endowed with remarkable natural beauty and rich resources. Data shows that Guizhou's tea garden area has expanded from 5.24 million mu in 2014 to over 7 million mu in 2023, ranking it among the top in the country; the province's tea industry's comprehensive output value also jumped from 27 billion yuan to 63 billion yuan during the same period. The Multi-Color Guizhou Network specially launches the column "[Visit Guizhou's Tea]," starting from Guizhou's tea industry chain, interviewing tea farmers, tea makers, scientific researchers, teahouse owners, and foreign tea seekers, reflecting how Guizhou's excellent ecology fosters clean tea and its path of high-quality industrial development. "Qian Tea No.1" took nearly 16 years to develop from a superior strain to a new variety. In April 2019, it was registered by the Ministry of Agriculture as a non-principal crop variety, allowing for its promotion. Its primary developer is Dr. Chen Zhengwu, researcher at the Guizhou Tea Research Institute and leader of the tea plant resource breeding discipline. On August 5th, Dr. Chen Zhengwu told reporters that since its promotion in 2019, "Qian Tea No.1" has been introduced to areas such as Daozhen Autonomous County, Sinan County, Yanhe Autonomous…

Tea, as a treasure of Chinese traditional culture, carries thousands of years of history and culture. Among the many types of tea, Fu tea, brick tea, and dark tea attract countless tea enthusiasts with their unique charm. However, many people are often confused about the relationship between these three. Today, let’s explore the world of Fu tea, brick tea, and dark tea and appreciate their unique flavors. Tea can be divided into six major categories based on its processing method and degree of oxidation: green tea, yellow tea, black tea (in the Western sense), white tea, oolong tea, and dark tea. Dark tea, as one of these, is like a profound and reserved elder, exuding the flavor of time. Dark tea is widely distributed and has a rich variety of types. The “three bricks, three tips, and one flower roll” of Hunan dark tea, the old green brick from Hubei, Tibetan tea from Sichuan, ripe Pu'er from Yunnan, and Liu Bao tea from Guangxi all display unique regional characteristics and production techniques. These varieties of dark tea differ in taste, aroma, and health benefits, satisfying the needs of various tea enthusiasts. Brick tea is a common shape for compressed tea.…

Dark tea is one of the six major types of Chinese tea that involves microbial fermentation in the formation of its quality and flavor. In 2021, China's total production of dark tea reached 396,900 tons, ranking third among the six major types of tea. In 2022, China's dark tea industry entered a new phase of high-quality development. Since the late 1980s, the team of tea experts from Hunan Agricultural University has successively conducted basic research, technological innovation, and product innovation on dark tea, scientifically interpreting the drinking attributes and health benefits of Anhua dark tea. As the health benefits of dark tea have been continuously confirmed by research, it has gradually become an ideal beverage for people to prevent sub-health. I. Tea-Horse Trade and the Origin of Dark Tea The exact time of origin of dark tea remains uncertain. The term "dark tea" was already in use during the mid-Ming Dynasty. The emergence of dark tea is inseparable from the long-lasting tea-horse trade between central China and the border regions. It may have been the long-distance transportation between inland and border areas, between producing and consuming areas, that gave rise to the durable and transportable dark tea category. Therefore, it…

There is an old saying: "Preserved tangerine peel of a hundred years is like ginseng of a thousand years," meaning that the longer the tangerine peel is preserved, the more valuable it becomes. Runyuanchang's pure dry warehouse for Newhui preserved tangerine peel strictly categorizes and stores the peels according to their origin, age, and grade. The warehouse maintains constant temperature and humidity, and conducts regular inspections, ensuring the high quality of Runyuanchang and its brand Ganrentang's Newhui preserved tangerine peel, which stands out for its clean and sweet flavor compared to other preserved tangerine peels on the market. Nowadays, many people have the habit of using preserved tangerine peel in their cooking. Whether it's in soups or stir-fries, some recipes opt to use tangerine peel instead of scallions and ginger to avoid being too spicy, as it not only detoxifies fish and shrimp but also adds a unique aroma and removes fishy odors. Adding some to mutton or beef soup can help cut through the fat and make the meat cook faster. When cooked with rice porridge, it not only enhances the fragrance but also warms the stomach. Many recipes for using tangerine peel in cooking have been discovered. 1.…