Often translated as tangerine peel, chenpi is actually the peel of the mandarin, a small, slightly flat citrus native to China. The loose skin of the mandarin is the most valuable part of the fruit. It contains 24 kinds of volatile oil components and a high number of flavonoids (according to Baidu Wiki), making it desirable for both culinary and medicinal purposes. 

Like many heritage products in China, Xinhui chenpi, or dried mandarin peel from Xinhui, has national geographical indication, officially honoring the district of Jiangmen city in Guangdong province as the maker of the most prized chenpi in China. 

Dried mandarin peels are used to impart a bittersweet orange fragrance and flavor to braises and to a few famous dishes such as chenpi beef or duck, orange chicken, tangerine peel fried pork ribs and Cantonese stir-fried clams (recipes from our affiliates). 

The mandarin peels are sun-dried and aged anywhere from 1 to 30 years, becoming darker, harder and sweeter over time. For Traditional Chinese Medicine, the older the  peel the better, with the oldest commanding luxury-goods prices. 

For our purposes here, which are first and foremost culinary, we have sourced an affordable 2-year-old Xinhui chenpi cut in large segments. Soak them in warm water to soften, for no more than 30 minutes, before use. Scrape the pith from the softened skin to remove bitterness. 

If using chenpi in a braise, you might want to complement it with other aromatic and healing Chinese spices, as in photo at top. 

Milk chocolate with crystalized ginger and sesame; white chocolate with green tea and caramelized sesame seed; dark chocolate with almonds roasted in miso. Need we say more? 

No, other than that they are handmade in California and are as delightful to look at as they are to eat. Make someone swoon with these. 

The message here is, You don't have to choose! The varying modern versions of the age-old Chinese condiment provide different tastes and textures for different dishes and days.

These four brands are all moderately hot and have no additives or preservatives. Take the lids off and taste them all for a magical mystery chili oil tour.
 

Blank Slate Kitchen Sichuan Chili Oil
This is a traditional-style fragrant chili oil flavored with only aromatics and Chinese spices. It is about 2/3 oil, 1/3 crisp, and can be used as an ingredient in sauces or as a condiment. Its main flavor note is numbing Sichuan pepper backed by multiple Chinese warm spices.

The Mala Market's Chengdu Crispy Chili Oil
This is a Chengdu-style chili crisp, built on a base of Chinese chilies, Sichuan pepper and roasted rapeseed oil with crispy nuts and hints of soy-sauce umami. Made by national-level master chefs in Sichuan, it is about 2/3 oil and 1/3 crisp and is meant to be used in Sichuan sauces as well as as an everyday condiment.

KariKari Garlic Chili Crisp
Crispy, crunchy KariKari features whole slices of garlic along with bits of peanut, fermented soybean and shallot soaking up every last bit of the oil. Use this Japan-inspired crisp hand-crafted in Seattle not so much in cooking, but as a crunchy, super-umami condiment.

Hot Pot Queen Wild Mushroom Chili Sauce
Showing another face of chili oil, this one is truly more of a sauce than a chili oil—thicker, chunkier and more chewy than crispy. Similarly, while it also features hot chilies and fermented soybeans, its defining taste is the titular wild mushrooms, namely varieties of shiitake and porcini from the mountains of Yunnan. Made in Chongqing.