What regions are tangerines mainly produced in?

The tangerine originated in China, where it has a cultivation history of several thousand years. It was not introduced to Portugal until 1471 AD, and not introduced to the United States until 1665 AD. In China, it is produced from Taiwan, China in the east to the Yarlung Tsangpo Grand Canyon in Tibet in the west, and from Sanya City in Hainan Province in the south to Shanxi Province, Gansu Province and Henan Province in the north, but its commercial cultivation areas are mainly concentrated between 20° and 33° north latitude, below 700-1000 m in altitude.

The tangerine is a fruit of the genus Citrus in the family Rutaceae. The fruit is usually oblate to nearly spherical; the rind is very thin and smooth, or thick and rough, and the fruit color is pale yellow, vermilion or dark red, with the rind very easy or slightly easy to peel; the pulp segments number 7-14, the flesh is sour or sweet, or has a distinctive odor, and the seeds are few or numerous.

Every part of the tangerine is useful: the flesh has the effect of stimulating appetite and regulating qi, quenching thirst and moistening the lungs; the peel has the effect of regulating qi and drying dampness, resolving phlegm and relieving cough, and strengthening the spleen and harmonizing the stomach; the network of veins on the segments has the effect of unblocking collaterals and resolving phlegm, and smoothing qi and invigorating blood; the leaves have the effect of soothing the liver and regulating qi, and reducing swelling and dispersing toxins; and the seeds have the effect of dissipating nodules and regulating qi to relieve pain.