According to the Compendium of Materia Medica, Poria cocos has a sweet, light flavor and is flat in nature. It enters the heart, lung, spleen and kidney meridians, and has the effects of strengthening the spleen and vital energy, tranquilizing the heart and mind, inducing diuresis and removing dampness.

Method:
Take 15-20 grams of diced smilax root and rinse lightly.
Place in a health pot or saucepan, adding 800ml to 1 liter of water.
Bring to a boil over high heat, then reduce to low heat and simmer for 30-45 minutes.
Strain the liquid and drink as water. Repeat the boiling process 1-2 times until the flavor becomes faint.
Serving Suggestions: Add a few slices of ginger to balance the slightly cooling nature of wild yam, or include a few red dates for added sweetness.

Porridge Preparation
Incorporate moisture-expelling benefits into daily staples.

Method:

Take 20 grams of diced wild yam and rinse thoroughly with rice (or millet, Job's tears).

Follow standard congee preparation steps, adding sufficient water.

Cook in a rice cooker or on stovetop until thickened.

Recommended pairings: Smilax glabra and Job's tears congee, Smilax glabra and red bean congee.

Soup Preparation
This is the most traditional and effective method for consuming Smilax glabra. Slow, prolonged simmering fully dissolves its active compounds into the broth for optimal absorption.

Classic Pairings:

Smilax Rhizome Dampness-Clearing Soup: 30g diced Smilax rhizome + 30g Job's tears + 30g red beans + 1 piece dried tangerine peel + pork bones/chicken meat to taste.

Smilax glabra and Mung Bean Old Duck Soup: 30g diced Smilax glabra + 50g mung beans + half an old duck + 1 piece dried tangerine peel. Exceptionally effective for clearing heat and removing dampness.

Smilax glabra and Euryale seed soup: 30g diced Smilax glabra + 20g Euryale seed + 20g Chinese yam + 15g lotus seeds + lean pork. Strengthens the spleen and fortifies the kidneys.

Preparation:

Rinse diced Smilax glabra and other dried ingredients (e.g., Job's tears, red beans) thoroughly. Soak in water for 30 minutes.

Blanch meat (pork bones, chicken, etc.) to remove scum.

Place all ingredients into a soup pot and add sufficient water (approximately 1.5-2 liters).

Bring to a boil over high heat, then reduce to low heat and simmer for 1.5-2 hours.

Season with salt to taste before serving.

Translated with DeepL.com (free version)