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.
| 三味散 0.50 (2) | 木香散 0.43 (3) | 丹参散 0.40 (2) | 茴姜汤 0.40 (2) | 内固丸 0.40 (2) |
| 妙香汤 0.40 (2) | 四味茴香散 0.40 (2) | 太白汤 0.33 (2) | 大圣散 0.33 (2) | 乌头汤 0.33 (2) |
| 正元散 0.33 (2) | 白术散 0.33 (2) | 茴香散 0.33 (2) | 全蝎散 0.33 (2) | 内固丸 0.33 (2) |
| 无比丸 0.33 (1) | 青皮丸 0.33 (1) | 小柴胡去参加青皮汤 0.33 (1) | 快膈汤 0.33 (1) | 小茴香酒 0.33 (1) |
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