中文
Ethnobotany of China

四炒健脾散 Si Chao Jian Pi San

Formula texts are quoted from classical Chinese sources and are not translated.

Source Ming ● (about 577 years ago) 《奇效良方》
Traditional knowledge – formula 苍术四两( 麸炒) 干姜四两( 灰炒) 乌头六两( 以江水浸七日,取出切片,以盐四两炒干;或先切片子,以江水浸两日,炒黄为度,同盐取出) 甘草五两半( 炒)
TKRC Z01A/D268021029(姜) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/D101086002(洋甘草) / Z01A/D025027003(苍术) /
IPC A61K36/906(姜科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/284(苍术属) / A61K36/484(甘草属) / A61K36/9068(姜属,例如花姜) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) /


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Citation
When using this traditional knowledge, please cite:
四炒健脾散,《奇效良方》,明.http://ethnobotany.cn/Cntk/Details/1C784AD8281A47E3ACBF15A3596F8169
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