中文
Ethnobotany of China

豉饮 Chi Yin

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 豉( 炒干) 半两 羊肉一斤( 去脂,水八盏,煮取肉汁五盏,澄清) 当归( 切,焙) 半两 桂( 去粗皮) 半两 黄芩( 去黑心) 三分 麦门冬( 去心,微炒) 三分 莎草根( 炒) 半两 生干地黄( 焙) 一两半
产后恶露未尽,气血攻心腹绞痛,心胸有热。
TKRC Z01D4/R10.452(绞痛) / Z01A/D130092038(丽江黄芩) / Z01A/D023017006(沿阶草) / Z01A/D13009208901(展毛韧黄芩) / Z01A/D023017019(麦冬) / Z01A/D130092007(黄芩) / Z01A/D080009052(香附子) / Z01D4/O72.352(恶露) / Z01A/D015005038(当归) / Z01A/D130092030(连翘叶黄芩) /
IPC A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/89(莎草科) / A61K36/8968(沿阶草属) / A61K36/539(黄芩属(黄芩)) / A61K36/8905(莎草属) / A61K36/232(当归属) /


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Citation
When using this traditional knowledge, please cite:
豉饮,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/3BF575A0B3774C48A4AF242223FE887C
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