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 |
羊肉一脚子（ 煮熟，切细） 羊尾子二个（ 熟，切细） 藕二枚 蒲笋二斤 黄瓜五个 生姜半斤 乳饼二个 糟姜四两 瓜齑半斤 鸡子十个（ 煎作饼） 蘑菇一斤 蔓菁菜 韭菜（ 各切条道） 方中蔓菁菜、韭菜用量原缺。 |
| TKRC | Z01A/D258002006(宽叶香蒲) / |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 围像 1.00 (8) | 春盘面 0.40 (4) | 羊肉索饼 0.38 (3) | 搠罗脱因 0.33 (3) | 水龙（食+其+子） 0.30 (3) |
| 蒲黄散 0.25 (2) | 鸡蛋汤 0.25 (2) | 细水滑 0.25 (2) | 经带面 0.25 (2) | 羊肉饼 0.25 (2) |
| 姜藕饮 0.25 (2) | 面姜羊肉鸡蛋清 0.25 (2) | 地黄饮子 0.22 (2) | 地黄煎 0.22 (2) | 羊肉索饼 0.22 (2) |
| 山芋拨刀 0.22 (2) | 拨刀面 0.22 (2) | 山药面 0.22 (2) | 四汁煎 0.22 (2) | 槐花散 0.22 (2) |
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