What kind of leaf is the shredded lemon leaf eaten with Yusheng

The shredded lemon leaves served with Yusheng are usually lemon citronella leaves or Thai lemon leaves used in Southeast Asian cuisine. These two kinds of leaves have fresh fragrance, which can neutralize the fishy smell of Yusheng and help digestion.

Lemongrass leaves have a slender and grassy appearance, with a strong lemon aroma and rich in volatile components such as citral, which has antibacterial effects. In Vietnam, Thailand, and other places, it is often shredded for marinating seafood. After washing, the fresh leaves are cut longitudinally and mixed with Yusheng to enhance the flavor. The volatile components can also inhibit the growth of some microorganisms. People with weak gastrointestinal function should control the dosage and avoid stimulating the mucosa.

Thai lemon leaves, also known as arrow leaf orange leaves, have a winged shape and a softer aroma than lemongrass. The shredded leaves can be used with Yusheng to relieve satiety and appetizer, and the polyphenols contained in them can help reduce the slight inflammatory reaction that may be caused by raw food. Before use, soak in salt water to remove surface impurities. Pregnant women and those with sensitive digestive systems should consume with caution.

When consuming sashimi, it is recommended to choose fresh leaves that are cut and used immediately to avoid long-term storage that may cause loss of aroma. Paired with lemon leaf shreds, it can also be accompanied by ginger shreds, perilla leaves, etc., which can enrich the taste hierarchy and reduce the risk of parasitic infections. Yusheng should ensure its source is safe, and the treatment process should be kept clean. Children, the elderly and people with low immunity should try to avoid raw food. After meals, you can drink warm Pu'er tea or ginger water to help with gastrointestinal motility.