Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Yuan ● (about 696 years ago) 《饮膳正要》 |
|---|---|
| Traditional knowledge – formula |
羊肉一脚子（ 煮熟，切细） 萝卜二个（ 熟，切细） 羊尾子一个（ 熟切） 哈夫儿二钱 卒患腰眼疼痛者。 |
| TKRC | Z01D4/R52(疼痛) / |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 羊肉臛 1.00 (1) | 马乞 1.00 (1) | 鼠肉臛 0.50 (1) | 龟肉臛 0.50 (1) | 羊肉方 0.50 (1) |
| 团鱼汤 0.50 (1) | 细水滑 0.50 (1) | 经带面 0.50 (1) | 山药粥 0.50 (1) | 羊肉饼 0.50 (1) |
| 苁蓉羊肉粥 0.50 (1) | 羊肺羹 0.50 (1) | 羊肉臛 0.50 (1) | 蜣螂丸 0.50 (1) | 羊肉汤 0.50 (1) |
| 鹧鸪酒 0.50 (1) | 粟米粥 0.50 (1) | 面姜羊肉鸡蛋清 0.50 (1) | 山芋拨刀 0.33 (1) | 大麦汤 0.33 (1) |
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