In the realm of summer flavors, the tangy and sweet taste of wampee is an absolute must. Its golden skin encompasses juicy and succulent flesh, providing a refreshing escape from the heat and emanating a unique fragrance that has won the hearts of many in Guangdong.

Over the past couple of years, Wampee has become the darling of the beverage world. Amidst scorching summer days, a glass of salty Wampee water can rescue one from the sweltering heat.

Turning wampee into a beverage is no simple task. Whether It involves juicing the fruit along with the peel and pit or peeling it to extract only the flesh, a thorough washing with saltwater is necessary prior to preparation.

Some vendors even choose to combine wampee with tangerine peel, allowing the rich fruity aroma to meld with the savory and slightly salty essence of the peel. Another innovative combination is Wampee with salt. Adding salt to Wampee not only enhances its freshness but also highlights the fruit's sweetness by leveraging the salt's tanginess, creating a harmonious balance and a fresher mouthfeel.

Apart from its prowess in beverages, wampee can also be incorporated into various dishes. With its sour-sweet and juicy nature, it aids in quenching thirst, improving digestion, and promoting gastric health. Cooking chicken with wampee sauce and fresh wampee leaves infuses the poultry with a delightful fruity fragrance, presenting a whole new gastronomic experience.

Also, wampee is especially adept at alleviating greasiness. In traditional Cantonese cuisine, renowned chefs often pair it with oil-rich fish or meat dishes or combine it with a splash of lemon juice.

If there happens to be an excess of wampee at home, one can transform them into dried wampee. In the scorching heat of summer, savoring a bowl of heat-reducing herbal tea with a few pieces of dried wampee fruit adds a distinct coolness and refreshment.

岭南夏日必备的黄皮美食

如果说夏天有味道，那绝对少不了酸甜可口的黄皮味。金灿灿的外皮包裹着饱满多汁的果肉，解暑且带有独特清香，是很多广东人的心头好。

近两年，黄皮成了饮品界的宠儿。如火的夏日里，一杯老盐黄皮水能够拯救全身的燥热。

黄皮制成饮品不是一件简单的事，不管是连着果皮果核榨汁，亦或是剥开去核只留果肉，都需要先用盐水清洗一番，才可制作。

有店家还会选择将黄皮与陈皮搭配，让馥郁果香与陈皮的咸鲜口感融合。黄皮和老盐的搭配也是一种新尝试。在黄皮中加入盐，不但能起到提鲜的作用，还可以借老盐的咸味突出黄皮的甜味，以调和辛涩，让口感变得更鲜。

除了茶饮出彩，黄皮还可以入菜。黄皮酸甜且多汁，天生具有生津止渴、消食健胃的功效。黄皮酱搭配新鲜黄皮叶烹制鸡，鸡的咸鲜味中透出一股清新果香，呈现全新的味觉体验。

黄皮的解腻刮油效力特别强大，在传统粤菜中，大厨还喜欢用它和油分丰富的鱼类、肉类搭配或和柠檬汁一起使用。

要是家里有吃不完的黄皮，还可以将它们做成黄皮干。炎炎夏日，喝一碗降火凉茶，配少许黄皮果干，另有一番消暑滋味。

文、图｜羊城晚报全媒体记者 王敏 马思泳
翻译｜刘佳慧
责编 | 王瑜瑛
校对 | 赵丹丹