Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 474 years ago) 《本草纲目》 |
|---|---|
| Traditional knowledge – formula |
高良姜四两（ 切片，分作四分：一两用陈廪米半合炒黄，去米；一两用陈壁土半两炒黄，去土；一两用巴豆三十四个炒黄，去豆；一两用斑蝥三十四个炒黄，去蝥） 吴茱萸一两（ 酒浸一宿，同姜再炒） 心脾冷痛。 |
| TKRC | Z01A/D268001036(高良姜) / |
| IPC | A61K36/906(姜科) / A61K36/9062(山姜属，例如紫姜或高良姜) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 四制良姜丸 1.00 (2) | 药馄饨 0.67 (2) | 吴莱萸丸 0.67 (2) | 温解散 0.67 (2) | 大腹皮散 0.50 (2) |
| 腽肭脐散 0.50 (2) | 紫桂煮散 0.50 (2) | 木舌金丝膏 0.50 (1) | 独圣散 0.50 (1) | 茱萸六一散 0.50 (1) |
| 高良姜粥 0.50 (1) | 良姜拈痛散 0.50 (1) | 茱萸丸 0.50 (1) | 清米汤 0.50 (1) | 神效越桃散 0.50 (1) |
| 吴茱萸丸 0.50 (1) | 夺命丹 0.50 (1) | 高良姜粥 0.50 (1) | 山杏煎 0.50 (1) | 急痛煎 0.40 (2) |
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