The formal name of Wei dish is Chinese cinnamon Ziqi. It grows mainly in the marshes of the forest or bushes and in the valley on the riverside, in the east and middle mountainous regions of Jilin province. Wei dish is rich in nutrition which contains multi-vitamins. The output of Wei dish is very limited, for only the delicate leaves of the 20-30-year rootstalk is up to the standard of picking. It is quite complex to process dried Wei dish. Therefore, Wei dish is called the rarity of mountainous greens.
Wei dish is also fit for medicinally taken, which is antipyretic and has the function of detoxification, hemostasis and insecticidation. The rootstalk is used to treat parotitis, diarrhea, nostril haemorrhage and leucorrhoea. The delicate leaves’ villus can hold back traumatic bleeding. The water in which Wei dish dip can be used to guard against rheum (cold).