Lihao is a wild herb that grows in the wetlands around Poyang Lake. Local people eat its tender stems; together with whitebait and chunbulao, it is known as one of the “Three Treasures of Poyang.” [1]
A characteristic dish on the eastern shore of the lake stir-fries lihao with cured pork. The pork's salty, savory flavor complements the herb's fragrant, vegetal aroma. The cooked greens remain bright, alongside the golden-brown pork. [1]