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 |
羊肝 羊肚 羊肾 羊心 羊肺各一具（ 汤洗净） 牛酥一两 胡椒一两 荜茇一两 豉一合 陈皮二钱（ 去白） 良姜二钱 草果一两个 葱五茎 肾虚劳损，骨髓伤败。 |
| TKRC | Z01A/D220006010(柑橘) / Z01A/D194002028(荜拔) / Z01A/D268002034(草果) / |
| IPC | A61K36/906(姜科) / A61K36/75(芸香科) / A61K36/67(胡椒科，例如牙买加胡椒粉或卡瓦胡椒) / A61K36/752(柑橘属，例如橘络，柑或柠檬) / A61K36/9064(豆蔻属，例如小豆蔻) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 牛肉脯 1.00 (4) | 羊肉羹 0.80 (4) | 白羊肾羹 0.80 (4) | 炒狼汤 0.60 (3) | 鲫鱼羹 0.50 (3) |
| 六味脍 0.50 (3) | 山药饦 0.50 (3) | 六和汤 0.50 (3) | 鹿蹄汤 0.50 (2) | 盏蒸 0.50 (2) |
| 乌鸡汤 0.50 (2) | 羊骨粥 0.50 (2) | 荜茇丸 0.50 (2) | 驴头羹 0.50 (2) | 肉豆蔻散 0.40 (2) |
| 健脾散 0.40 (2) | 荜茇粥 0.40 (2) | 酒煎附子煎 0.40 (2) | 狐肉汤 0.40 (2) | 四奇汤 0.40 (2) |
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