橘子吃了別扔皮，學廣東人用它做大菜！

桔子吃皮不吃肉？這事可能只有愛吃懂吃的廣東人才幹得出來。由柑橘皮曬制而成的陳皮想必大家都不陌生，做菜、煲湯、煲糖水，甚至泡茶、入藥、做零食，無所不能，畫龍點睛。而且陳皮年限越久價值越高，俗話說“一兩陳皮一兩金，百年陳皮賽黃金”。今天就帶大家去廣東著名產地新會，揭秘一顆橘子到陳皮的變身之路，還有更多地道吃法等妳來解鎖！
Usually when we eat an orange, we eat the pulp and discard the peel. But Cantonese do the reserve. Chenpi, made from air-dried orange peel, is a familiar food to Chinese. It’s widely used in dishes, soups and desserts. It’s also made into tea, medicine and snacks. It always offers a special flavor. And the older the orange peel is, the higher its value is. Just as the saying goes, 50g of chenpi is as valuable as 50g of gold; chenpi that is a hundred years’ old is more valuable than gold. Today we go to Xinhui, Guangdong to explore the transformation of an orange to chenpi. Check out the video for a number of chenpi recipes.

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