Guangdong Province — the Cantonese tradition of preserving citrus fruits in salt is centuries old; chen pi from Xinhui (Guangdong) is a Protected Geographical Indication product
Xian ning meng (salted/preserved lemon): Cantonese technique of preserving lemons, tangerines, and kumquats in salt — fermenting for months to years until the flesh softens and the flavour concentrates to intense, savoury-sour depth. Used: preserved lemon in steamed fish, preserved tangerine peel (chen pi) in braises, preserved kumquat in drinks. Each has distinct culinary applications.
Intensely savoury-sour, complex fermented citrus — adds depth unavailable from fresh lemon
{"Salt content: 10–15% of fruit weight — sufficient to preserve without becoming unpleasantly salty","Aging in ceramic jars: the longer the age (2+ years), the more complex the flavour","Chen pi (dried tangerine peel): dried, not salt-preserved — different preservation method, different flavour","Use sparingly: the concentrated flavour is powerful; a small amount goes a long way"}
{"Rinse preserved lemon before use to reduce saltiness to taste","Chen pi aged 3+ years is the most prized — used in Cantonese soups, hot pot, and braised dishes","Preserved kumquat dissolved in warm water: a traditional Cantonese remedy for sore throat and respiratory conditions"}
{"Insufficient salt — fresh fruit ferments into rot rather than preservation","Using metal containers — salt and citric acid corrode metal; ceramic jars only","Over-using: one quarter of a preserved lemon per dish maximum"}
Land of Fish and Rice — Fuchsia Dunlop