Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 267 years ago) 《串雅外编》 |
|---|---|
| Traditional knowledge – formula |
青橘皮一斤（ 浸去苦味，瓤，拣净） 白盐花五两 炙甘草六两 茴香四两 |
| TKRC | |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 七香丸 1.00 (1) | 塌气丸 1.00 (1) | 无比丸 1.00 (1) | 青皮丸 1.00 (1) | 青皮散 1.00 (1) |
| 紫苏汤 1.00 (1) | 降气散 1.00 (1) | 木香逐气丸 1.00 (1) | 青空汤 1.00 (1) | 快膈汤 1.00 (1) |
| 葶苈散 1.00 (1) | 塌气丸 1.00 (1) | 青皮散 1.00 (1) | 青皮散 0.50 (1) | 破阴丹 0.50 (1) |
| 葵子汤 0.50 (1) | 郁李仁丸 0.50 (1) | 大戟丸 0.50 (1) | 芎皮散 0.50 (1) | 退翳神方 0.50 (1) |
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