My family call this plant "chow lou" (in cantonese) but it is has different Chinese names (see wiki).

My mom used to cook herbal soup with a large stem of it and it has a very strong scent and a special taste. It is bitter, very earthy,  with a slight numbing sensation when you put a large amount of it in the soup. One of my favourite soups.

Online websites say it is a hardy plant and recently I tried to propage it via cuttings.

I cut about 20 cm from the plant above. The end of the plant was not too old and did not have the yellow coloured stem.  I soaked it in water for around 4 hours during the trip back from my hometown.

Before planting the cuttings, I trimmed of the leaves around 8-9 cm and planted it at the drier area of my garden. I watered and covered it with a plastic cover to prevent it from drying out. 

I did not want to water it too much to prevent the stem from rotting but let's see if my attempt works.