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.
| 生姜汁酒 0.50 (3) | 猪膏煎 0.43 (3) | 痢疾奇效方 0.43 (3) | 生地黄煎 0.40 (4) | 生地黄煎 0.40 (4) |
| 地黄麦门冬煎 0.38 (3) | 补肺杏仁煎 0.38 (3) | 生姜汁煎 0.38 (3) | 鹿角胶煎 0.38 (3) | 小地黄煎丸 0.38 (3) |
| 杏仁煎 0.33 (3) | 姜酥膏 0.33 (3) | 鹿角胶煎 0.33 (3) | 小地黄煎丸 0.33 (3) | 滑胎饮 0.33 (2) |
| 薤白面 0.33 (2) | 漆煎丸 0.33 (2) | 白蜜酒 0.33 (2) | 生姜煎 0.33 (2) | 姜汁酒 0.33 (2) |
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