中文
Ethnobotany of China

鲤鱼羹 Li Yu Geng

Formula texts are quoted from classical Chinese sources and are not translated.

Source Northern Song ● (about 915 years ago) 《圣济总录》
Traditional knowledge – formula 鲜鲤鱼一头( 理如食法) 黄耆( 锉,炒) 当归( 切、焙) 人参 生地黄各半两 蜀椒( 拣十粒,炒) 生姜一分 陈橘皮( 汤浸,去白) 一分 糯米一合
妊娠伤动胎气不安。
TKRC Z01A/D220006010(柑橘) / Z01A/D015005038(当归) / Z01A/D220027033(青花椒) / Z01A/D175029003(地黄) / Z01A/D020017002(人参) /
IPC A61K36/64(列当科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/232(当归属) / A61K36/258(人参属(人参)) / A61K36/758(花椒属,例如花椒) / A61K36/75(芸香科) / A61K36/75(芸香科) / A61K36/804(地黄属) /


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Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.




Citation
When using this traditional knowledge, please cite:
鲤鱼羹,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/53B80892CC624F069E18B7928ECDBFEC
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