Haidilao Bay Leaves 20g 海底撈 香叶（月桂叶）20g

Aromatic Broths: Add 2–3 leaves directly to your hot pot soup base or bone broths early in the simmering process to allow their volatile oils to infuse the liquid.

Traditional Braising: Essential for "Red Braised" (Hong Shao) dishes or Mala Dry Pot (Ma La Xiang Guo). Use them alongside star anise and cinnamon to round out the bold spices.

Flavor Infusion: Sizzle whole leaves in hot oil with aromatics like ginger and garlic to create a fragrant base for stir-fries and homemade chili oil.

Marinades & Pickling: Use whole or crushed in marinades for BBQ meats or in brines for Asian pickled vegetables to add herbal depth.

Note: Always remove the whole leaves before serving, as they remain tough and are not meant to be eaten.