Also known as water mallow, it is a perennial aquatic plant with oval green leaves and reddish undersides, plus slender petioles.

Regarded as a precious aquatic treasure bestowed by ancient sacred mountains, it has been a royal tribute and imperial court delicacy since the Jin Dynasty. It can be boiled, stir-fried or served cold. It tastes especially tender and smooth when cooked in soup with fish, chicken, ham or sausages, boasting perfect color, aroma, taste and appearance.

Tests show it contains 24.7% to 36.5% protein, 39% carbohydrates, as well as abundant zinc, germanium, selenium, amino acids and vitamins. Rich in pectin, it has a silky texture similar to fish marrow and agar jelly. Apart from versatile culinary uses, it is a natural summer cooler and brain-boosting food for children.

Modern and traditional medical studies prove that water shield helps inhibit digestive tract cancers and atherosclerosis, prevents cerebral thrombosis, promotes diuresis, reduces swelling, invigorates the stomach and nourishes the skin. As a premium green health food, it is widely favored by consumers.