Eating method 1: Fresh soursop leaves can be made into coleslaw. Eating method 2: fresh soursop leaves can be fried with flour. Eating method three: fresh soursop leaves can be used to pickle. Eating method 4: fresh soursop leaves can be stir-fried, or fried with meat dishes and snails.

Su Zi Ye is an erect annual herb, often more than 1 meter high. The stem is green or purple, cylindrical, with 4 obtuse ribs, villous, purple on both sides, or only the reverse side is purple, and the upper side is purple-green.

Suzi leaves in China's northern and southern provinces and districts are growing, some for the wild. Soursop leaves, a by-product of soursop, are widely distributed in eastern and southeastern Asia.

The leaves of soursop, also known as perilla, are the young leaves with branches of the plant perilla in the genus Perilla of the family Labiatae, which has a special aroma and can be eaten or used as medicine.