It invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus tree, after which the dish is named.

The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu).

The dish is prepared with julienned pork, cabbage, scrambled egg, carrots, and wood ear mushrooms (black fungus).

Hoisin sauce is painted on the inside of a thin flour-and-water pancake, or recently, sometimes, a Mexican tortilla,[4] which is then used to wrap the filling.

The second way of writing the name of this dish that is commonly seen in Chinese restaurants in the United States is 木须肉 (pinyin: mù xū ròu).