A CLOSER LOOK
How to recognize it
Green oval to elongated oval leaves with pointed tips and visible veins; the margins can be smooth or toothed. Appearance alone cannot establish culinary identity.
In the kitchen
The leaves are washed, rubbed or crushed in water and strained. The liquid is set into a tender green jelly; the leaf residue is removed.
Distinct from Premna microphylla and the abelia leaves used for other regional leaf jellies. Shared local names do not make plants interchangeable. Use correctly identified culinary leaves and suitable food-grade processing ingredients.
Ask about this ingredient
这道菜里有长柄臭黄荆叶（狐臭柴）吗？
Does this dish contain Banjiu jelly leaves (Premna puberula)?
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.
