Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 470 years ago) 《古今医统大全》 |
|---|---|
| Traditional knowledge – formula |
良姜四两（ 分作四份制，一份用陈壁土同炒黄，去土；一份用斑蝥三十四个炒黄，去斑蝥；一份用巴豆三十四个去壳，同炒黄，去豆；一份用陈仓米四合同炒黄，去米） 吴茱萸一两（ 拣净，酒浸一宿） 冷气心痛。 |
| TKRC | Z01D1/1827(心痛) / |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 高良姜丸 1.00 (2) | 药馄饨 0.67 (2) | 吴莱萸丸 0.67 (2) | 温解散 0.67 (2) | 大腹皮散 0.50 (2) |
| 腽肭脐散 0.50 (2) | 紫桂煮散 0.50 (2) | 木舌金丝膏 0.50 (1) | 独圣散 0.50 (1) | 茱萸六一散 0.50 (1) |
| 高良姜粥 0.50 (1) | 良姜拈痛散 0.50 (1) | 茱萸丸 0.50 (1) | 清米汤 0.50 (1) | 神效越桃散 0.50 (1) |
| 吴茱萸丸 0.50 (1) | 夺命丹 0.50 (1) | 高良姜粥 0.50 (1) | 山杏煎 0.50 (1) | 赤茯苓汤 0.40 (2) |
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