The so-called silkworm dishes, that is, gurgling vegetables, also known as Vietnamese spinach and auricularia macrophylla, are scientifically called sunflower seeds. Guangdong people call it Chancai, which is a perennial herb in the family Malvaceae. It has a straight root system. The succulent stem is 3-4 meters long and has strong branching ability, which can produce more than 10 branches. Leaves alternate, entire, ovoid, slightly pointed at the apex, smooth and glabrous. The maximum leaf length and width is12x13cm, and the branched leaves are smaller.

When eating, it is to pick the stem leaves near the stem, which are a bit like kale and green. Big leaves, alternate leaves, heart-shaped, 8-15cm long, 9-16cm wide, 0.2cm thick, fleshy, thick, smooth, hairless, with short stalks. Bulbs can grow in the axils of leaves, which are 2-4cm long and1-3cm wide. In Song Dynasty, Su Dongpo praised it as "like an enemy". "Guangdong New Talk" says that it "has smooth and edible vine leaves and a slightly sour taste, so it is appropriate to use soup fish". However, people think it is too mushy (mucus) and call it "gurgling vegetables". In the cooking practice, Guangdong folks have found a way to make gurgling vegetables stop gurgling, and gurgling vegetable clear soup is a good soup made by this side. It is sweet, soft and smooth, and has the functions of clearing away heat and dampness, promoting bowel movement and facilitating defecation. It is a delicious family soup in midsummer.

It is not suitable for people who are weak and cold. However, if it is used to make soup and cook it for a long time, it can greatly reduce the coldness. People who are not very healthy are not afraid to drink it, but it should not be overdone. Ripple vegetables contain a lot of cellulose, iron and fiber. It can clear the stomach, facilitate defecation, and prevent damp-heat diarrhea.