BambooMN Bamboo Leaves for Cooking Zongzi, Banana Leaf Alternative, Grilling/Barbeque, Natural Boiling Bags - 12.25 x 3.5 Inches - 100 pack

I bought these as an alternative to banana leaves for wrapping pork shoulder. (After moving to a remote area, I no longer have access to the Asian markets where I used to get my banana leaves.)These are well-packaged, clean, beautiful and fresh, and worked like a dream! They smelled good when I opened the package, and imparted a lovely, subtle flavor to the pork while keeping it moist. I will definitely buy them again!!!

This is soooo good! Definitely gonna buy again next year. I just had a fabulous dragon boat festival. The leaves are so fresh! And smells great! So after you use this leaves to wrap a stick rice dumpling, the dumpling smells way much better than the dry bamboo leaves. I used 1kg sticky rice, end up used 60 leaves and still have 40 to go. I’ll keep the rest in freezer and use for my bamboo steamer next time when I steam dumplings or baozi. Cause the leaves have the most natural smell and I just love the smell so bad! It makes food more fresh. Highly recommend products!

Used these for attempting boxed sushi rolls. Turned out pretty good. They hold for quite a while in fridge as well.

It's pricey but worth the money for something I use once a year. Definitely it's more expensive than the dry kinds in local Asian supermarket, however I think its quality is better, as none of the leaves broke when I was making Zong-Zi. I will buy it again.Update:For people who are used to make regular or big size Zong-zi, you will need 3 Bamboo leaves. However, I love to eat Zongzi that are mini size so I only use one leaf to make one Zong-zi.

As a retired sushi chef, I still like to garnish and present my plates to my family in an attractive and professional way, and these bamboo leaves are perfect for that. Same kind we used in the restaurants, and at a super good price.The leaves come in vacuum sealed packs of 100 leaves, but I open the package and divide the leaves up into groups of five and reseal them in airtight seal-a-meal pouches. Sealed like this, they keep for a year in the refrigerator. When I use them, I keep them bagged until it is time to use them, rinse and then plate with the leaves. They dry in an hour when exposed to the air, so keep them wet until you use them. They really dress up a plate, restaurant-style. I've shown some examples of my sashimi, sushi and chicken karaage fried chicken platings. I've already used hundreds of these leaves and gotten many compliments.

The edges are sharp, sharp enough to give you a paper cut if you're not careful. I bought these to use for zongzi, but they are way too small. Wouldn't recommend for zongzi, even cut up banana leaves were better (although obviously not traditional).

The leaves' color looks very green, but no bamboo smell at all. I am suspecting that a special chemical treatment or processing was applied to wetly-reserve those leaves. After cooking, the leave simply smell like dried salted cabbage. I am doubt this product is safe as food wrap!! Stop to buy again

Easier to use than dried ones, and the consistent quality is fantastic! Strongly suggested.