Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 148 years ago) 《梅氏验方新编》 |
|---|---|
| Traditional knowledge – formula |
葱头七根 生姜五大片 陈茶叶三钱 胸膈饱闷，肚腹疼痛，及伤风发热。 |
| TKRC | Z01D4/R52(疼痛) / Z01D4/R50.051(发热) / Z01D1/181(发热) / Z01D4/R50.952(发热) / Z01D1/2111(伤风) / |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 通汗煎 1.00 (3) | 葱白汤 1.00 (3) | 葱桃散 0.75 (3) | 豉汤 0.67 (2) | 葱姜煎 0.67 (2) |
| 立效丹 0.67 (2) | 茶煎汤 0.67 (2) | 治痞膏 0.67 (2) | 姜葱熨 0.67 (2) | 五虎茶 0.60 (3) |
| 鸡子汤 0.50 (2) | 连须葱白香豉汤 0.50 (2) | 五汁膏 0.50 (2) | 姜茶煎 0.50 (2) | 葱豉汤 0.50 (2) |
| 神仙粥 0.50 (2) | 葛豉粥 0.50 (2) | 附子汤 0.50 (2) | 掩脐法 0.50 (2) | 石膏粥 0.50 (2) |
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