Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Yuan ● (about 696 years ago) 《饮膳正要》 |
|---|---|
| Traditional knowledge – formula |
羊肉（ 卸成事件） 一脚子 草果五个 回回豆子（ 捣碎，去皮） 半升 腰膝疼痛，脚气不仁。 |
| TKRC | Z01D4/R52(疼痛) / Z01D2/31113(补中益气) / Z01A/D268002034(草果) / |
| IPC | A61K36/9064(豆蔻属，例如小豆蔻) / A61K36/906(姜科) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 沙乞某儿汤 1.00 (3) | 八儿不汤 1.00 (3) | 马思答吉汤 0.75 (3) | 团鱼汤 0.67 (2) | 大麦片粉 0.50 (2) |
| 大麦汤 0.50 (2) | 苦豆汤 0.50 (2) | 盏蒸 0.33 (2) | 羊肉臛 0.33 (1) | 四胜饮 0.33 (1) |
| 细乞思哥 0.33 (1) | 草果柴平汤 0.33 (1) | 马乞 0.33 (1) | 撤速汤 0.29 (2) | 果附汤 0.25 (1) |
| 瞻仰丸 0.25 (1) | 熊汤 0.25 (1) | 鹿蹄汤 0.25 (1) | 羊肉方 0.25 (1) | 良姜散 0.25 (1) |
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