Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Tang ● (about 1326 years ago) 《张文仲方》 |
|---|---|
| Traditional knowledge – formula |
鹿茸二分（ 炙） 石榴皮二两 干姜二分 枣核中仁七枚 赤地利一两（ 烧作灰） 青、黄、白、黑、鱼脑痢，日五十行。 |
| TKRC | Z01A/D203006003(金荞麦) / Z01A/D268021029(姜) / |
| IPC | A61K36/906(姜科) / A61K36/9068(姜属，例如花姜) / A61K36/70(蓼科，例如刺花或酸模属) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 龙骨丸 0.50 (2) | 牛角腮丸 0.40 (2) | 柏叶鹿茸丸 0.40 (2) | 赤龙丹 0.40 (2) | 乌龙丹 0.40 (2) |
| 二气丹 0.40 (2) | 三阳丹 0.40 (2) | 韭子丸 0.40 (2) | 三阳丹 0.40 (2) | 牛角䚡丸 0.40 (2) |
| 赤石脂散 0.33 (2) | 肉丹 0.33 (2) | 韭子丸 0.33 (2) | 金钗煎 0.33 (1) | 熟干地黄丸 0.33 (1) |
| 石脂神砂丹 0.33 (1) | 梅花丸 0.33 (1) | 朱砂鹿茸丸 0.33 (1) | 雄黄丸 0.33 (1) | 石灰散 0.33 (1) |
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