A CLOSER LOOK
How to recognize it
Kitchen bunches have narrow, elongated green to gray-green leaves, pale midribs and fine hairs, with tender pale-green stems. These appearance notes are not sufficient to identify a wild plant for eating.
In the kitchen
Washed, drained, lightly coated with flour and steamed, then served with garlic and sesame oil or a dipping sauce. The tender greens can also be cooked in other vegetable dishes.
This entry refers to correctly identified Silene conoidea supplied as food, including cultivated greens. It is not spinach, wheat seedlings or every plant sold under a similar local name. Choose a reliable food supplier rather than collecting plants based on a photograph.
Ask about this ingredient
这道菜里有面条菜（麦瓶草嫩叶）吗？
Does this dish contain Miantiaocai greens?
A few dishes to explore
These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.
