Another possibility to explain the association arises because descriptions of kūnbù in Chinese documents are vague and inconsistent, and it is impossible to identify to which seaweed the term might have applied. For instance, Chen Cangqi (681–757) noted: "kūnbù is produced in the South China Sea; its leaf is like a hand and the size is the same as a silver grass and a reed, is of red purple; the thin part of leaf is seaweed", which is similar to wakame, arame, kurome, or kajime ("Ecklonia cava"). The difficulty is that, at least in that time, kombu was not produced either in the East nor in the South China Sea. Moreover, following Zhang Yxi, Li Shizhen classified kūnbù and haidai (stands for kombu in Chinese) as different things, and this classification continues in China today.