Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 267 years ago) 《串雅外编》 |
|---|---|
| Traditional knowledge – formula |
白糖二斤 乌梅肉二斤 紫苏叶二两 炒盐一钱五分 |
| TKRC | Z01D2/310411(生津止渴) / Z01A/D217033056(梅) / |
| IPC | A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 清上梅苏丸 0.67 (2) | 梅苏丸 0.60 (3) | 乌梅汤 0.50 (2) | 桂沉浆 0.50 (2) | 甘桔汤 0.40 (2) |
| 苏乳汤 0.40 (2) | 千里浆 0.40 (2) | 梅酥饼 0.40 (2) | 仙传草还丹 0.40 (2) | 紫苏汤 0.40 (2) |
| 醍醐膏 0.33 (2) | 广顺散 0.33 (2) | 香橙饼 0.33 (2) | 开关散 0.33 (1) | 太阴丸 0.33 (1) |
| 梅苏丸 0.33 (1) | 白糖饮 0.33 (1) | 乌金散 0.33 (1) | 洗眼汤 0.33 (1) | 水葫芦丸 0.29 (2) |
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