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） 羊尾子二个（ 熟，切细） 藕二枚 蒲笋二斤 黄瓜五个 生姜半斤 乳饼二个 糟姜四两 瓜齑半斤 鸡子十个（ 煎作饼） 蘑菇一斤 蔓菁菜 韭菜（ 各切条道） |
| TKRC | Z01A/D258002006(宽叶香蒲) / |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 围像 1.00 (3) | 桑耳汤 0.33 (1) | 蒲黄丸 0.33 (1) | 蒲黄散 0.33 (1) | 补阴丸 0.33 (1) |
| 蒲黄散 0.33 (1) | 蒲黄散 0.33 (1) | 伏龙肝散 0.33 (1) | 蒲黄散 0.33 (1) | 地黄散 0.33 (1) |
| 羊皮面 0.33 (1) | 细水滑 0.33 (1) | 经带面 0.33 (1) | 阿胶汤 0.33 (1) | 吐血散 0.33 (1) |
| 蒲黄汤 0.33 (1) | 金汁蜜 0.33 (1) | 蒲灰散 0.33 (1) | 蒲黄散 0.33 (1) | 蒲黄散 0.33 (1) |
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