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 |
羊皮二个（ 洗净，煮软） 羊舌二个（ 熟） 羊腰子四个（ 熟，各切如甲叶） 蘑菇一斤（ 洗净） 糟姜四两（ 各切如甲叶） |
| TKRC | Z01D2/31113(补中益气) / |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 补肾羹 0.40 (2) | 搠罗脱因 0.33 (2) | 羊肾羹 0.33 (2) | 羊肾羹 0.25 (2) | 羊髓粥 0.25 (2) |
| 春盘面 0.25 (2) | 羊肾散 0.25 (1) | 贴腰膏 0.25 (1) | 生姜醋浆 0.25 (1) | 宽中散 0.25 (1) |
| 黑姜散 0.25 (1) | 生姜煎 0.25 (1) | 虎脂平胃丸 0.25 (1) | 二神膏 0.25 (1) | 羊肾方 0.25 (1) |
| 鸭子煎 0.25 (1) | 羊脊羹 0.25 (1) | 生姜散 0.25 (1) | 皮全膏 0.25 (1) | 竹叶膏 0.25 (1) |
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