Di Bamboo shoots, also known as Di Bamboo shoots, Di Canzi, Di lotus root. Perennial herb, rhizomes running horizontally, with nodes, and dense fibrous roots growing on the nodes. The leaves have very short stalks or are nearly stalkless, oblong-lanceolate, glossy on both sides or above, bright green, and hairless on both sides. The inflorescences are sessile, spherical in outline, and the bracts are oval to lanceolate, and the ones located outside exceed the calyx. The calyx is bell-shaped, hairless on both sides, with glandular spots on the outside. The corolla is white, the filaments are filamentous, hairless, the anthers are oval, 2-celled, and the style extends out of the corolla. Nutlets are obovate and quadrilateral, brown, with thickened edges, flat back, ribbed ventral surface, and glandular spots. The flowering period is from June to September, and the fruiting period is from August to November. In spring and summer, the young stems and leaves can be picked for cold dressing, stir-frying, and making soup. The rhizome can be used as medicine. It has the functions of lowering blood fat, clearing the nine orifices, benefiting the joints, and nourishing qi and blood.