Many names for this around the world. Even in Chinese it is commonly known as tong ho (茼蒿) in Cantonese-speaking areas but is often known as "King Vegetable" (皇帝菜) (more correctly, "Emperor Vegetable") in various other places.
I myself prefer the large-leafed variety (大葉茼蒿) which is less commonly found but which has a finer flavor to it - the plants look like this, or this, or this, or this, or this, and so on.
ETA: @zend, here are just a few examples (there are more) that I've posted on eG showing what I did with this vegetable: here, here, here (scroll down), here (scroll down), here, here (scroll way down), here, here (scroll down).
