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（ 卸成事件） 草果五个 官桂二钱 回回豆子半升（ 捣碎，去皮） |
| TKRC | Z01A/D132007031(少花桂) / Z01A/D132007025(银叶桂) / Z01A/D268002034(草果) / Z01A/D132007050(川桂) / Z01A/D132007001(毛桂) / |
| IPC | A61K36/54(樟科（月桂科），例如桂皮或檫木) / A61K36/9064(豆蔻属，例如小豆蔻) / A61K36/906(姜科) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 木瓜汤 0.75 (3) | 沙乞某儿汤 0.75 (3) | 八儿不汤 0.75 (3) | 团鱼汤 0.50 (2) | 撤速汤 0.43 (3) |
| 加味小柴胡汤 0.40 (2) | 大麦片粉 0.40 (2) | 大麦汤 0.40 (2) | 苦豆汤 0.40 (2) | 养胃汤 0.29 (2) |
| 盏蒸 0.29 (2) | 高良姜羊肉汤 0.29 (2) | 益中汤 0.25 (2) | 益中汤 0.25 (2) | 神应散 0.25 (1) |
| 羊肉臛 0.25 (1) | 肉桂酒 0.25 (1) | 细乞思哥 0.25 (1) | 草果柴平汤 0.25 (1) | 桂心膏 0.25 (1) |
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