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This dish is one of the varieties of traditional Chinese cooking. In the past, villagers would go to the river to catch some small fish and shrimps when they went to the mountains far away from home to catch some small fish and shrimps. Since there was no pot for cooking, the fish and shrimps they caught were put on wild loquat leaves. They were mixed with some salt, pepper and some wild herbs from the mountains, wrapped and cooked on the fire, and then cooked with the rice brought from home for lunch. Everyone thinks that the food cooked in buns is more delicious, so the buns are gradually popularized in families. Nowadays, with the popularization of small household appliances, few people use firewood anymore. Today’s baked enoki mushroom recipe was cooked in an oven because there was no charcoal fire to cook it. Not much change in taste. I used apple fig leaves to wrap the enoki mushroom leaves, which are called wild loquats by the locals. The fruits are edible and the young leaves can be used for cooking. Wild loquat belongs to the Ficus family. Because the leaves are enlarged and resemble an elephant's ear, it is also called elephant ear leafy vegetable. Because the fruit looks like an apple, it is also called Apple Ficus. Wild loquat leaves are sweet in taste and neutral in nature, and have the effects of strengthening the stomach, digesting food, and lowering blood lipids.
