When spring arrives in Nantong, Jiangsu, patchouli leaves transform into golden, crispy treasures. Stuffed with sweet red bean paste, these delicate parcels are a perfect mix of crunch and fragrance.
 

From April to July, cals pick fresh patchouli leaves, rinse them gently, and let them dry. Each leaf gets a spoonful of velvety bean paste, then gets folded into a neat little bundle.

The magic happens next—a dip in glutinous rice batter and a quick fry in hot oil. Seconds later, they puff into crispy, amber bites, their edges curling into irresistible crunch.
 

Fresh from the wok, these dumplings offer a thrilling contrast—a shattering crisp shell, the leaf’s herbal freshness, and the sweet, creamy filling inside. One bite explains why they’re a beloved springtime snack in Nantong!