Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Tang ● (about 1344 years ago) 《千金翼方》 |
|---|---|
| Traditional knowledge – formula |
酥一斤（ 炼） 生姜一合（ 切） 薤白三握（ 炙黄） 酒二升 白蜜一斤（ 炼） 油一升 椒一合（ 炒去汗） 胡麻仁一升 橙叶一握（ 炙令黄） 豉一斤 糖一升 大虚冷风，羸弱无颜色。 |
| TKRC | Z01A/D011001012(棱叶韭) / Z01A/D011001067(薤白) / Z01A/D011001021(藠头) / |
| IPC | A61K36/8962(葱属，例如洋葱，韭，大蒜，细香葱) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 薤糯饼 1.00 (1) | 薤白粥 1.00 (1) | 胶豉汤 1.00 (1) | 白树鸡粥 1.00 (1) | 蜡煎饼 1.00 (1) |
| 薤白面 1.00 (1) | 薤白饼 1.00 (1) | 槟榔汤 1.00 (1) | 薤豉粥 1.00 (1) | 薤白汤 1.00 (1) |
| 牛蒡根敷方 1.00 (1) | 瓜蒌薤白白酒汤 1.00 (1) | 瓜蒌薤白白酒汤 1.00 (1) | 薤白散 0.50 (1) | 仓米汤 0.50 (1) |
| 竹叶汤 0.50 (1) | 薤白饮 0.50 (1) | 鼠屎汤 0.50 (1) | 柏皮膏 0.50 (1) | 栝楼薤白白酒汤 0.50 (1) |
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