Dried Lotus Leaf (荷叶)

Whole sun-dried lotus leaves for wrapping. Soak until pliable, then parcel glutinous rice for lo mai gai or steam fish and meat for a faint green aroma. Serving suggestions: • Soak until pliable, then wrap glutinous rice and chicken for lo mai gai • Parcel whole fish before steaming for a faint green aroma • Line a steamer with a leaf to perfume pork or sticky-rice parcels

• OriginDried lotus leaves have long been used in Chinese cooking to wrap and steam glutinous rice, imparting a subtle aroma.
• FormatBulk bag
• Lead timeShips in 1–2 days
• PaymentBank transfer or secure link
• ShippingCold-packed, tracked, EU-wide