Is it the picture below?
A writer said this thing was called Malan, but I saw the picture and thought it was not something.
Some people say it's Artemisia ordosica, also called Artemisia ordosica, Artemisia ordosica, Artemisia ordosica, Artemisia ordosica ... it's all the same thing.
Artemisia selengensis, the original plant is Artemisia selengensis, a compositae plant. Su Dongpo, a scholar in the Song Dynasty, wrote the poem "Artemisia sphaerocephala has short buds all over the ground, just as the puffer fish wants to go up", which refers to aquatic Artemisia sphaerocephala. Li Shizhen described in Compendium of Materia Medica: "Artemisia selengensis was born in a bad environment and germinated in February. Its leaves are tender, its face is green, its back is white, its stem is red or white, and its roots are white and crisp. Take its roots and eat them raw, cooked and covered with vegetables. " According to the color of tender stems, the light green ones are called Artemisia selengensis; Turquoise is called Artemisia selengensis; There is also a deep red one called Artemisia scoparia, which has thick roots and stronger fragrance. Vegetable farmers call it Artemisia scoparia, but its taste seems to be not as crisp as the former. Artemisia selengensis can be directly fried with garlic paste, fried with dried incense or shredded pork, or cold. My aunt also made a cold salad with the tender leaves of Artemisia argyi, which tasted as cool as mint. The Dictionary of Traditional Chinese Medicine does not include the nature and taste of Artemisia selengensis, but only quotes the Compendium of Materia Medica, which says "promoting fluid production, stimulating appetite and killing tetrodotoxin". "Chinese Materia Medica" says that Artemisia selengensis tastes bitter and pungent, and its nature is warm. I think we need to discuss it. Judging from the aquatic growth environment and taste of Artemisia selengensis, it should be cold, sweet and bitter, like reed root, which is completely different from garlic moss. Herbs of Dietotherapy records that Artemisia selengensis can be pounded and externally applied to treat "hidden sores", so its medicinal properties may be cold, and it has the effects of clearing away heat and toxic materials, promoting fluid production and quenching thirst.