Da Fu Pi, also known as Betel Nut Skin, Betel Nut Clothing, and Da Fu Rong, is the fruit peel of the Areca catechu L., a plant in the family Arecaceae. The immature fruits are harvested from winter to early spring, boiled and dried. They are then longitudinally split into two lobes, and the fruit peel is removed, commonly referred to as "Da Fu Pi". The mature fruits are harvested from late spring to early autumn, boiled and dried. The fruit peel is removed, loosened, and dried, commonly referred to as "Da Fu Mao".
[Processing Method] 1. Da Fu Pi in "Ben Cao Hai Li": "Remove the seeds and wash them like fluff." Currently, the raw material is taken, impurities are removed, washed with water, dried, loosened, the hard skin is removed, cut into sections, and sifted to remove ash debris.
2. Processed Da Fu Pi in "Shou Shi Bao Yuan": "Wash with licorice soup." Currently, clean Da Fu Pi is taken, soaked in licorice water, washed, dried, loosened, cut into sections, and sifted to remove ash debris. For every 100 kg of Da Fu Pi, use 6 kg of licorice.
3. Sprinkled Da Fu Pi in "Ju Fang": "Before use, wash with alcohol, then wash with soybean juice, file finely, and bake dry." Currently, take a suitable amount of yellow sprinkles and water, mix well with clean Da Fu Pi, and dry. For every 100 kg of Da Fu Pi, use 30 kg of yellow wine.
4. Ginger-fired Da Fu Pi in "Ji Yin Gang Mu": "Wash with ginger juice." Currently, first crush the fresh ginger, add a suitable amount of water, press and extract the juice, add to clean Da Fu Pi, mix well, let it soak until the ginger juice is absorbed, heat in a pot with low heat, stir-fry until dry, and take out to cool. For every 100 kg of Da Fu Pi, use 10 kg of ginger.
[Appearance of Herbal Pieces] Da Fu Pi is irregular small segments, forming loose fiber clusters, yellow-white or yellow-brown in color. It is lightweight and soft. The odor is faint, and the taste is mild. Processed Da Fu Pi is slightly darker in color and has a slightly sweet taste. Wine-treated Da Fu Pi retains the shape of Da Fu Pi and has a slight wine aroma. Ginger-treated Da Fu Pi retains the shape of Da Fu Pi and has a slight spicy aroma.
[Quality Requirements] The moisture content should not exceed 12.0%.
[Processing Functions] Da Fu Pi has a pungent and slightly warm nature. It enters the Spleen, Stomach, Large Intestine, and Small Intestine meridians. It has the functions of promoting Qi movement, invigorating the middle burner, and promoting diuresis and reducing swelling. Raw Da Fu Pi has a stronger effect in promoting Qi movement and relieving fullness, as well as promoting diuresis and reducing swelling. It is commonly used for epigastric distention due to dampness and Qi stagnation, and edema with scanty urine. For example, the modified Zheng Qi San is used to treat epigastric distention and pain (Zhong Yao Lin Chuang Ying Yong); the Five Peel Powder from Huashi Zhong Cang Jing is used to treat edema. Processed Da Fu Pi has a milder effect in promoting Qi movement and diuresis without damaging the body's true Qi. It can be used for Spleen deficiency and abdominal distention. For example, it can be used in combination with Liu Jun Zi Tang for treating Spleen deficiency and abdominal distention.
