[1] Chenpi contains volatile oils which include the chemical compounds nobiletin, hesperidin, neohesperidin, tangeretin, citromitin, synephrine, carotene, cryptoxanthin, inositol, vitamin B1, and vitamin C.[2] Traditional Chinese herbal medicine uses the alcohol extracts of several citrus peels, including those extracted from mandarin orange and bitter orange.

The practice of using citrus peels in traditional Chinese medicine originated in the Song dynasty and has lasted for seven hundred years.

A famous Qing doctor named Ye Gui (1667–1746) prescribed chenpi as one of the ingredients in 'Erchen Tang', a decoction consisting of two old drugs.

[4] Xinhui chenpi is famous for its special production technique, where emphasis is put on peeling and storage methods.

[citation needed] Some tong sui desserts such as red bean soup will use this ingredient occasionally.

[7] It can be also used for other kinds of food and beverages such as porridge, duck, pigeon,[8] mooncakes, green bean soup, jam, and wine.

[10] Chenpi is a common ingredient in Chinese folk medicine, where it is believed that it regulates qi, fortifies the spleen, eliminates dampness, improves abdominal distension, enhances digestion, and reduces phlegm.