中文
Ethnobotany of China

五味半夏汤 Wu Wei Ban Xia Tang

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 半夏( 生姜汤洗十遍,炒) 紫菀( 去苗土) 细辛( 去苗叶) 阿胶( 炙令燥) 桂( 去粗皮) 各二两
小儿咳逆上气。
TKRC Z01A/D019020008(半夏) / Z01A/D022002018(细辛) / Z01A/D022002036(汉城细辛) /
IPC A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/8888(半夏属) / A61K36/268(细辛属) / A61K36/26(马兜铃科,例如细辛) /


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Citation
When using this traditional knowledge, please cite:
五味半夏汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/2AC2A5F72BFA41AFA4D03BA291A54D67
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