Artemisia ordosica, scientific name Artemisiaintegrifolia, alias Artemisia ordosica, Artemisia ordosica, Artemisia ordosica, Artemisia ordosica, Artemisia ordosica, etc., is a perennial plant of compositae. Its tender stems and leaves are edible, fresh and pleasant, delicious, and it is a kind of nutritious flavor wild vegetable that Daur people on both sides of Nenjiang River generally like to eat. Artemisia scoparia is called "Kun Mi Le" in Daur language.

the plant height of Artemisia annua generally ranges from 31cm－151cm. The rhizomes are horizontal, and the aboveground stems are upright and slightly ribbed. Simple leaves alternate, the middle and lower leaves are oblong, lanceolate or strip-shaped, deeply divided, and the edges are serrated; The upper leaves are lanceolate, undivided and smaller; The back of the leaves is densely covered with gray hairs. The heads are arranged in spikes, with female flowers at the edges and bisexual flowers at the center. Corolla bell-shaped, yellow-green, achene oblong. It is distributed in forests, grasslands and forest-edge wetlands in the north and south of Daxing 'anling, Hulunbeier Grassland and Nenjiang Plain, river bank wetlands, swamps, willow bushes and low-tide wetlands in cottages.

The formation of Daur people's custom of eating Artemisia ordosica buds is mainly determined by the living environment. Where they live, Artemisia ordosica buds grow everywhere. In addition, Artemisia ordosica buds are slightly bitter and fragrant, rich in nutrition, and have the functions of strengthening the spleen, detoxifying and relieving summer heat. After the Daur compatriots picked the Artemisia buds, they cleaned all the sundries, put them in a boiling pot, added a small piece of alkali, and boiled them to make them tender and soft, and removed some peculiar smells. Then take it out, wash it again, squeeze the vegetable water, chop it up, put it in a pot of kidney beans that is almost cooked, add some seasonings such as meat oil and salt, add some pork, add water, and eat it when the kidney beans are cooked.

The cooked dish "Kun Mi Le" is dark green, with red agate-like kidney beans embedded in dark green felt, which is particularly harmonious and elegant. This dish has a strong aroma, which makes people's appetite soar, and even local Han compatriots follow suit.

There are many ways to eat "Kun Mi Le" in the recipes of Daur compatriots, such as pork, fish fillets, fat intestines and so on. Or with cattle, sheep and roe deer.

There are many stories about Artemisia ordosica buds among Daur people. For example, in the legend of "The Willow Bud Saved Us", it is said that more than 311 years ago, when Daur people were on the north bank of Heilongjiang Province, with the firm belief of safeguarding the dignity of the motherland and defending the territory of their hometown from infringement, they launched a life-and-death struggle with the Russian invaders. Later, it was ordered by the Qing emperor to move south to Daxinganling and Nenjiang River basins. In the first few years, they didn't have enough food and clothes to cover themselves, so they had to survive the famine and the sun and the moon by collecting Artemisia buds growing in the outer Xing 'an Mountains and Daxing 'an Mountains. Therefore, Daur compatriots also call Artemisia selengensis a "life-saving dish". In the traditional Chinese medicine, it is also recorded that Artemisia scoparia bud is bitter, pungent and wet, and has the functions of breaking blood, promoting blood stasis, lowering qi and dredging collaterals, which can mainly treat postpartum blood stasis and abdominal distension and pain.

In recent years, the nutrition and edible value of Artemisia ordosica buds have attracted the attention of experts. According to the nutritional analysis of Artemisia annua by modern scientific means, there are 3.7g of protein, 1.7g of fat, 9g of carbohydrate, 2.1g of crude fiber, 4.4mg of carotene, B21.3mg of vitamin B, 1.3mg of nicotinic acid and C23mg of vitamin in every 111g of fresh Artemisia annua. Every 111g of dried product contains 1,961mg of potassium, 951mg of calcium, 261mg of magnesium, 415mg of phosphorus, 38mg of sodium, 13.9mg of iron, 11.9mg of manganese, 2.6mg of zinc and 17mg of copper.

Artemisia annua is usually cultivated and propagated by cutting its roots into small pieces, and it is easy to survive. Because of its strong adaptability, some areas have successfully tried planting in greenhouses in winter. When its Artemisia annua seedlings grow to about 21cm, pick its tender buds and eat them. The field collection is generally carried out from May to June. When eating, blanch in boiling water, remove bitterness, and then fry, dip in sauce, make stuffing or make soup, which is delicious.

In recent years, many catering enterprises have also taken a fancy to the economic value of the development and utilization of Artemisia scoparia. In June last year, when the author was appointed as the chief assessor of the tourism and cooking major of the secondary vocational education skill examination in Heilongjiang Province, he came to Yichun City, which is known as the hometown of Korean pine and the forest capital of the motherland, to perform the assessment task. The enthusiastic host arranged several "willow sprouts" developed by local famous chefs at the banquet of greeting guests and farewell. One of them is cooked by imitating the Japanese food "Tempura", and its flavor is very special.

here is the traditional "mixed Artemisia ordosica bud" of Daur compatriots, so that you can taste the true taste of Artemisia ordosica.

Take the leaves of Artemisia annua bud, wash them, blanch them in boiling water, then soak them in cold water, squeeze out the water, cut them into inches and put them on a plate; Cut onion into filaments and put them on Artemisia segments; Then cook the soybean oil, pour it on the onion and Artemisia while it is hot, and finally add a proper amount of soy sauce and monosodium glutamate and mix well to serve.