Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 636 years ago) 《普济方》 |
|---|---|
| Traditional knowledge – formula |
生姜汁 红糟 猪脂 盐 手足皲裂，如蒸梨状，虽春、夏亦如此。 |
| TKRC | Z01D1/9149(手足皲裂) / |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 猪膏酒 1.00 (2) | 生姜汁煎 0.67 (2) | 四种膏 0.67 (2) | 猪膏汤 0.50 (2) | 雪梨百花膏 0.50 (1) |
| 姜蜜汤 0.50 (1) | 盐脂汤 0.50 (1) | 贴腰膏 0.50 (1) | 生姜醋浆 0.50 (1) | 生姜粥 0.50 (1) |
| 宽中散 0.50 (1) | 黑姜散 0.50 (1) | 虎脂平胃丸 0.50 (1) | 二神膏 0.50 (1) | 生姜散 0.50 (1) |
| 牛乳丸 0.50 (1) | 生姜汤 0.50 (1) | 竹叶膏 0.50 (1) | 猪脂膏 0.50 (1) | 猪脂酒 0.50 (1) |
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