Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Northern Song ● (about 915 years ago) 《圣济总录》 |
|---|---|
| Traditional knowledge – formula |
鲫鱼（ 去鳞，切脍） 十两 干姜（ 炮） 荜茇 陈橘皮（ 汤浸，去白，焙） 胡椒（ 炒） 莳萝各一分 冷痢白如鼻涕，脐腹切痛。 |
| TKRC | Z01A/D220006010(柑橘) / Z01A/D268021029(姜) / Z01A/D194002028(荜拔) / |
| IPC | A61K36/906(姜科) / A61K36/9068(姜属，例如花姜) / A61K36/752(柑橘属，例如橘络，柑或柠檬) / A61K36/67(胡椒科，例如牙买加胡椒粉或卡瓦胡椒) / A61K36/75(芸香科) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 鲫鱼脍 0.67 (4) | 鲫鱼熟脍 0.67 (4) | 鲫鱼羹 0.67 (4) | 鲫鱼熟脍 0.60 (3) | 荜茇丸 0.50 (4) |
| 豮猪胆丸 0.50 (3) | 牛肉脯 0.50 (3) | 煮羊头蹄方 0.50 (3) | 羊脏羹 0.50 (3) | 羊头蹄煎 0.50 (3) |
| 荜茇丸 0.44 (4) | 荜茇丸 0.44 (4) | 厚朴荜茇丸 0.44 (4) | 荜茇丸 0.44 (4) | 羊肉羹 0.43 (3) |
| 荜茇丸 0.43 (3) | 荜茇粥 0.43 (3) | 姜附丸 0.43 (3) | 当归散 0.43 (3) | 肉豆蔻散子 0.43 (3) |
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