The sea wind vine, also known as Man Keng Xiang, Da Feng Vine, and Yan Hu Jiao, is a vine stem of the plant Piper kadsura (Choisy) Ohwi in the family Piperaceae. It is harvested in summer and autumn, and the roots and leaves are removed, washed, and dried.
[Processing Method] "Chuan Ya Bu": "Soak in vinegar overnight and then dry." Currently, the raw material is taken, impurities are removed, soaked until moist, cut into thick slices, and dried.
[Appearance of the herbal slices] It is irregularly oval-shaped with a thickness. The surface has radially arranged patterns of gray-yellow and gray-white colors, and small holes can be seen in a ring around the edge. The pith is gray-brown. The periphery is gray-brown or brown with longitudinal ridges. It is light and brittle. It has a fragrant aroma, with a slightly bitter and pungent taste.
[Processing function] The sea wind vine is pungent, bitter, and slightly warm in nature. It enters the liver and kidney meridians. It has the functions of dispelling wind and dampness, promoting the circulation of meridians, and relieving pain. It is mostly used for wind-cold arthralgia, limb joint pain, muscle spasms, cold and painful abdomen, and edema. When decocted with Jiubiyin, it can treat epigastric pain (Clinical Application of Chinese Herbal Medicine). Processing makes the herbal material clean, facilitating formulation and the dissolution of components.
