中文
Ethnobotany of China

经进清中汤 Jing Jin Qing Zhong Tang

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

Source Southern Song ● (about 799 years ago) 《魏氏家藏方》
Traditional knowledge – formula 白茯苓( 去皮) 人参( 去芦) 白术( 炒) 粉草各一两( 炙) 新菖蒲( 去皮,净) 二两( 以米泔浸三伏时,去苦水,用生姜连皮七钱切片,入盐同拌,罨一宿,焙) 白盐一两半
一切气。
TKRC Z01A/D101086002(洋甘草) / Z01A/D025027004(白术) / Z01A/D020017002(人参) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/D199152006(稻) /
IPC A61K36/899(禾本科,例如芦根、竹叶、玉蜀黍(玉米须)或甘蔗) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/284(苍术属) / A61K36/258(人参属(人参)) / A61K36/484(甘草属) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) /


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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:
经进清中汤,《魏氏家藏方》,南宋.http://ethnobotany.cn/Cntk/Details/7247BE1C5A964FEE8851FC059622FCF9
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