The original names of dandelion are Viola yedoensis, Cixi, Fu Hongying, Puhongcao, Puhongcao, Fu Hongjiao, Fu Hongpu, Viola yedoensis, Jinzancao, Fu Dingcai, Huang Miaomiao, Huang Huanglang, Fu Yingying and Baigu.

Dandelion sometimes has wavy teeth or pinnate cleft edge, and sometimes it is pinnate cleft or pinnate cleft. The top lobe is large, triangular or triangular, whole or toothed. The lobes are triangular or triangular-lanceolate, usually toothed, flat or inverted, with small teeth between them. The base gradually narrows into petioles, and the petioles and main veins are often reddish purple, sparsely white or hairless, like spider silk.

Dandelion is a perennial herb with conical root, brown shriveled surface, wavy teeth on the leaf margin, pinnately parted, and gradually becoming petiole at the base. Petiole and main vein are often reddish purple, and the upper part of scape is purple, and it is densely covered with spider filiform white villous. The flower heads are bell-shaped, with involucres, achenes are dark brown, and crested hairs are white. Can be eaten raw, stir-fried, soup, medicine and food.