The vanilla leaf is also a commonly used herb in Thai cuisine. This leaf is somewhat similar to the Chinese zongzi leaf, and the practice is also very similar, often used to wrap rice and other ingredients. This spice has a natural and unique aromatic flavor with a sweet smell, and nowadays Malaysians like to use this leaf mixed with fresh coconut milk to make a variety of foods and pastries, and the taste can be quite memorable. The most common way to make this dish is to wrap chicken in vanilla leaves, wrap the chicken tightly in vanilla leaves and throw it into the pot with a toothpick afterward to fry it until it turns golden brown, and the fried chicken will exude the fresh flavor of the vanilla leaves, which will make the meat, which is a little bit greasy, sweet and delicious. It is said that the leaves can also be used to remove heat and dampness, somewhat similar to the Guangdong herbal tea.