Dandelion
A perennial herbaceous plant of the Asteraceae family, commonly known as "pópo dīng." The entire plant contains a white milky sap, and its stems and leaves are cold in nature and bitter in taste. They are both edible and medicinal, with functions such as clearing heat, detoxifying, and reducing inflammation. Historically, it was only gathered as a wild vegetable in spring. After the 1970s, it was no longer widely consumed, and now only during the early spring when dandelions are fresh and tender, some people gather them to enjoy. The main ways of eating are washing and dipping in sauce for a raw bite or serving them in a cold salad.
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