Cinnamon bark is the bark of Cinnamomum cassia tree, which is a famous spice. The first-class Guipipi is thick in meat, dark or brownish in color, purple in section, oily and delicious. Cinnamon is mostly produced in Pingnan, Rongxian, Fangcheng and other counties and cities in the middle, south and southeast of Guangxi. Among them, Cinnamomum cassia in Pingnan has the best quality and is called "Chen Gui".

The scientific name of Cinnamomum cassia is Chai Gui, which is the general name of bark of Lauraceae and Cinnamomum plants such as Tenjikukatsura, Yinxiang, Ye Gui or Cinnamomum cassia. Cinnamon is also an important traditional Chinese medicine, which is as famous as ginseng and velvet antler in the north since ancient times. Guangxi cinnamon was exported to Europe more than 900 years ago, and now cinnamon has become an important export commodity in Guangxi. Foreign countries call cinnamon "Xigui".

The original plants of commercial Cinnamomum cassia are complex, and there are about ten species, all of which are Cinnamomum plants of Lauraceae. There are 8 species commonly used in various places, among which there are mainly osmanthus trees, blunt Ye Gui, Indian prints and South China osmanthus. Most of them are used locally. Various varieties were used as spices in ancient western countries.

Chinese food is flavored with cinnamon, which is one of the ingredients of spiced powder. It is one of the earliest spices used by human beings. In the historical records of 2800 BC, cinnamon was mentioned; The name of Cinnamomum cassia is also mentioned in the Western Bible and ancient Egyptian literature. Before the Qin Dynasty, China had used cinnamon as a condiment for meat, which was as famous as ginger.