My Uncle Nick introduces me to this spice. It is a kind of dried and grounded leaves that added a distinct smell and favor to meat. Heng uses it for cooking as well, just that I never pay attention to it.

I gave this spice a try the other day since I was tired of preparing meat the same good old Chinese soysause-suger-sesameoil-cornstarch-whitepepper way. It turns out kind of weird on stir-fry beef, but I think should be on chicken (how about pork?) and by oven broil.

Oh, well. I will try again.

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