Wujia Pi, also known as Nan Wujia Pi, Wugu Pi, and Hong Wujia Pi, is documented in the "Shennong Bencao Jing". It is the root bark of Acanthopanax gracilistylus W.W.Smith, a plant of the Araliaceae family. The roots are harvested in the summer and autumn seasons, washed, and the bark is peeled off and dried.
[Processing method] 1. Wujia Pi in "Leigong Pao Zhi Lun": "Peel the bark and dry it in the shade." "Puji Fang": "Remove the bones... remove the rough skin." Currently, the original medicinal material is taken, impurities are removed, washed, moistened, cut into sections, and dried.
2. Wine-processed Wujia Pi in "Chuangyang Quanshu": "Mix it with wine and stir-fry." "Lu Fu Jin Fang": "Soak in wine for a day and night, then dry." "Zhengzhi Zhunsheng": "Soak in wine for half a day, stir-fry until yellow." Currently, clean segments of Wujia Pi are taken, mixed with yellow wine, soaked until the wine is absorbed, removed, and air-dried. For every 100kg of Wujia Pi, 12kg of yellow wine is used.
3. Stir-fried Wujia Pi in "Shoushi Baoyuan": "Stir-fry." Currently, clean segments of Wujia Pi are placed in a pot, heated over low heat, stir-fried until they change color, and then taken out to cool.
[Appearance of the medicinal slices] Wujia Pi is irregular small segments, with a grayish-brown outer surface, transverse pores, and longitudinal wrinkles. The inner surface is light yellow or grayish-yellow, with an uneven cross-section, gray-white or grayish-yellow color. It is lightweight and brittle, with a slight fragrance, a slightly spicy and bitter taste. Wine-processed Wujia Pi has a shape similar to Wujia Pi, with a slight scent of wine. Stir-fried Wujia Pi has a color slightly darker than Wujia Pi.
[Processing properties] Wujia Pi has a pungent and bitter taste, and is warm in nature. It belongs to the liver and kidney meridians. It has the functions of dispelling wind and dampness, nourishing the liver and kidneys, and strengthening tendons and bones. Raw Wujia Pi tends to nourish the liver and kidneys and strengthen tendons and bones. It is used for weak tendons and bones, delayed movement in children, weakness and fatigue, edema, and athlete's foot. For example, the Wujia Pi Powder from "Huo You Xin Shu" is used to treat weak tendons and bones and delayed movement in children; the Wupi Powder from "Ju Fang" is used to treat edema and abdominal distension. Wine-processing enhances the functions of dispelling wind, eliminating cold, and removing dampness. It is used for wind-cold-damp arthralgia. For example, the Wujia Pi Wine from "Taiping Shenghui Fang" is used to treat wind arthralgia, numbness, and severe pain in the limbs.
