目的： 针对目前新会陈皮尚无统一的炮制工艺标准及鉴别标准的现状，探讨其传统制作技艺及品质辨识经验，为制定新会陈皮传统制作工艺与鉴定标准提供参考，将有利于该非物质文化遗产的传承与保护。 方法：通过在新会陈皮地理标志保护区观摩学习，收集了当地陈皮经商家族及民间以口手相传方式世代传承的传统经验，结合当地相关文献，整理出独具地方特色的新会陈皮传统制作技艺与品质辨识方法。 结果与结论：新会陈皮在摘果、开皮、反皮、干皮、陈化等各制作环节均有其独特之处，尽可能采用传统制作技艺方可保证其优良品质；通过望、闻、刮、尝、冲茶等方式则可对新会陈皮与普通陈皮进行品质辨识。

Objective: In view of the current situation that there is no unified standard in processing technology and identification for Xinhui Citri Reticulatae Pericarpium, the traditional processing techniques and quality identification experience for Xinhui Citri Reticulatae Pericarpium were discussed to provide references for the formulation of traditional processing technology and identification standard of Xinhui Citri Reticulatae Pericarpium, which will be beneficial to the inheritance and protection of the intangible cultural heritage in China. Methods: By observing and studying in the geographical indication protection zone of Xinhui Citri Reticulatae Pericarpium, the traditional experience of local merchants of Citri Reticulatae Pericarpium, as well as the folk experience passed down by word from generation to generation was collected. Combined with relevant local literature, the traditional manufacturing techniques and quality identification methods of Xinhui Citri Reticulatae Pericarpium with unique local characteristics were sorted out. Results and Conclusion: Xinhui Citri Reticulatae Pericarpium is unique in fruit picking, peeling, reversing, drying, aging and other aspects of production. Using traditional processing techniques as far as possible is a guarantee for its good quality. The quality of Xinhui Citri Reticulatae Pericarpium and the ordinary one could be identified by observing, smelling, scraping, tasting and making tea.