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When it comes to Poria (Fu Ling), many people immediately think of the traditional Chinese medicine Poria (Fu Ling) and Earth Poria (Tu Fu Ling). The names of these two medicinal materials differ by just one character, leading many readers unfamiliar with TCM to confuse the two. Additionally, closely related TCM herbs include Poria Skin (Fu Ling Pi) and Poria Spirit (Fu Shen). Given the similarities in their names, what are the similarities and differences among them? In this issue, we will clarify this topic.
Poria (Fu Ling) VS Earth Poria (Tu Fu Ling)
Poria Skin (Fu Ling Pi) VS Poria Spirit (Fu Shen)
Botanical Origin
The botanical origin of Poria (Fu Ling), Poria Skin (Fu Ling Pi), and Poria Spirit (Fu Shen) is the same, all derived from the fungus Poria cocos (Schw.) Wolf of the family Polyporaceae. Their medicinal parts differ, and the preparation methods vary; however, Earth Poria (Tu Fu Ling) comes from the plant Smilax glabra Roxb. of the family Liliaceae.
Properties and Meridian Affinities
The properties and flavors of Earth Poria (Tu Fu Ling), Poria (Fu Ling), Poria Skin (Fu Ling Pi), and Poria Spirit (Fu Shen) are consistent, all being sweet and bland in flavor, and neutral in nature. However, Poria (Fu Ling), Poria Skin (Fu Ling Pi), and Poria Spirit (Fu Shen) enter the Lung, Spleen, and Kidney meridians, while Earth Poria (Tu Fu Ling) enters the Liver and Stomach meridians.
Functions
The functions of Earth Poria (Tu Fu Ling), Poria (Fu Ling), Poria Skin (Fu Ling Pi), and Poria Spirit (Fu Shen) are all related to “dampness”; they can promote urination, reduce swelling, or drain dampness and eliminate it. Poria (Fu Ling) can also strengthen the Spleen and calm the mind; Poria Skin (Fu Ling Pi) focuses on diuresis and reducing swelling; Earth Poria (Tu Fu Ling) can not only eliminate dampness and detoxify but also promote joint mobility; Poria Spirit (Fu Shen) has calming and tranquilizing effects.
Knowledge Extension
1. Poria Cake, a Specialty of BeijingThose who have traveled to Beijing may have seen “Poria Cake” in specialty shops. Poria Cake, also known as Poria Sandwich Cake (with a skin made of starch that is as thin as paper and as white as snow, filled with a sweet yet not greasy filling of Poria), takes advantage of the diuretic and damp-draining properties of Poria, as well as its ability to strengthen the Spleen and calm the mind, making it a traditional medicinal dish in Beijing.
2. A Must-Have Summer Dietary TherapyPoria Damp-Removing SoupIngredients: 500 grams of pork bones, 10 grams each of Poria (Fu Ling), Job’s tears, Chinese yam, mung beans, lentils, and dried tangerine peel, and 2 honey dates.Preparation Method:Wash the above soup ingredients thoroughly, soak Poria (Fu Ling), Job’s tears, Chinese yam, mung beans, and lentils in clean water for 1 hour. Blanch the pork bones, then place them in a pot with the soaked Poria (Fu Ling), Job’s tears, dried tangerine peel, honey dates, and an appropriate amount of clean water. Bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. Add an appropriate amount of salt before serving. Friends with a cold stomach can also add a suitable amount of white pepper.Effects: Strengthens the Spleen, removes dampness, calms the mind, and soothes the spirit.
Earth Poria Turtle SoupIngredients:250 grams of Earth Poria (Tu Fu Ling), 1 turtle, and 2-3 slices of ginger.Preparation Method:Clean and soak the Earth Poria (Tu Fu Ling) for a while; clean the turtle, then slaughter it, removing the head, claws, and internal organs, while keeping the shell. Place the Earth Poria (Tu Fu Ling), turtle, and ginger in a pot, add water, and simmer for 2-3 hours, adding an appropriate amount of salt before serving.Effects: Detoxifies, removes dampness, and promotes joint mobility.
Source of Information:
1. National Pharmacopoeia Commission.Pharmacopoeia of the People’s Republic of China：Part One[M].Beijing: China Medical Science Press,2020：19，251，252.
2.All images in the text are sourced from Baidu Image Library
Editor:Qiao Dan Deng
Reviewer:Wu Ling
Approved by:Cai Xiaoyan
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