there are two kinds of banlang: raw and dry. Eat raw, that is, cut the fresh green betel into small pieces, and chew the pulp and stone at the same time. Dry eating means that the fruit is cooked and dried and stored for long-term consumption.

What's more interesting is that you don't only eat its pulp, but also chew it with "Fu Liu Ye" (commonly known as withered leaves) and mortar (made from clam ash or lime) as seasoning, that is, you can't eat a mouthful of ash.