The yellow-skinned leaves are the yellow-skinned leaves of Rutaceae plants. Can be harvested all year round. The chemical composition contains flavonoid glycosides, phenols, and amino acids. Nature and flavor "Lu Chuan Materia Medica": pungent, cool. Function: Dispersing wind and relieving external symptoms, removing phlegm and promoting qi. Treat febrile diseases such as body heat, cough and asthma, bloating and abdominal pain, jaundice, malaria, difficulty in urination, and scabies due to heat poisoning. In addition to the effects of yellow peel leaves, yellow peel fruit can also be used as medicine. Huangpi fruit, also known as Huangpi and Huangguan, is native to southern my country and has a cultivation history of more than 1,500 years. Guangdong, Guangxi, Taiwan, and Fujian in my country are the largest producing areas. Its tree blooms in March and April every year, and the fruit matures in July and August. It is yellow-brown, ellipsoid-shaped, with fine hairs on the surface, and green seeds hidden in the white pulp. It is convenient and delicious to peel and eat. Yellow peel not only promotes body fluids and quenches thirst, but there is also a folk saying that "eat lychee when you are hungry, and eat yellow peel when you are full." In the countryside, if you eat a few yellow peels after a meal, your digestion will be particularly good no matter how full you are. The yellow skin is most suitable for eating in summer - the sour and sweet yellow skin pulp can remove oil and relieve greasiness, stimulate appetite, and make people appetite without realizing it. The most common way to use yellow skin in dishes is to match it with meat, such as braised pork ribs with yellow skin, goose with yellow skin, steamed chicken with yellow skin... When cooking, you only need to use a knife to make a small opening from the root of the yellow skin, squeeze out the core, and cut it into pieces. The meat and peel are used together to make a delicious appetizer. However, when using yellow peel in dishes, you have to be particular about the heat. It is necessary to maintain the sweet and sour taste of the fruit itself, but not let it overwhelm the host.

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