a "Taichang Lemon", a hybrid between C. ichangensis and C. taiwanica.
One little minor correction, I believe Taichang Lemon is a hybrid of Ichang Lemon and C. taiwanica. The "Ichang Lemon" here, as it is called, is not the same as C. ichangensis, rather it is a hybrid between C. maxima (pomelo) and C. ichangensis, or possibly Yuzu. (Yuzu is pretty closely related to C. ichangensis so that can make a simple DNA marker ancestry analysis a bit difficult to discern)
It can get a little confusing because Ichang papeda is sometimes also referred to as "Ichang Lemon". The original Chinese doesn't help either because they are referred to using the same word for Chinese Citron, calling it Xiang Yuan, Shangjuan [just alternate different Romanized spellings] meaning "fragrant ball". Ichang lemons are substantially bigger with more juice than the fruits of Ichang papeda. Also Ichang lemon does not have the huge symmetrically sized winged petiole leaves that are a distinctive trait of Ichang papeda.
It still hasn't been decided what the best English word to refer to Ichang Lemon is. Generally "Ichang Lemon/Shangjuan" is sufficient to not leave ambiguity.
Last Edit: Jan 20, 2019 16:49:09 GMT -5 by socal2warm
Yuzu isn't like an ordinary lemon. The rinds are a lot more tender and less bitter, you can almost eat them. For cooking all you need to do is just slice into segments, remove all the seeds (there are many of them but they're easy to remove because they're big seeds), and then just chop up some more. There's no need to remove the rind. Indeed, if you did there wouldn't be that much useful part of the fruit left. The cooked diced up fruits make a good citrus sauce to go with fish.
Last Edit: Jan 20, 2019 19:48:33 GMT -5 by socal2warm