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 |
熊肉二脚子（ 煮熟，切块） 草果三个 风痹不仁，脚气。 |
| TKRC | Z01A/D268002034(草果) / Z01D1/8611(风痹) / |
| IPC | A61K36/906(姜科) / A61K36/9064(豆蔻属，例如小豆蔻) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 四胜饮 0.50 (1) | 熊肉羹 0.50 (1) | 草果柴平汤 0.50 (1) | 乳香散 0.33 (1) | 果附汤 0.33 (1) |
| 瞻仰丸 0.33 (1) | 附子汤 0.33 (1) | 鹿蹄汤 0.33 (1) | 醒脾丸 0.33 (1) | 团鱼汤 0.33 (1) |
| 黄雌鸡方 0.33 (1) | 青鸭羹 0.33 (1) | 猯肉羹 0.33 (1) | 炙熊肉方 0.33 (1) | 良姜散 0.33 (1) |
| 三倍汤 0.25 (1) | 三虎丸 0.25 (1) | 绝疟煎 0.25 (1) | 大麦汤 0.25 (1) | 双砂汤 0.25 (1) |
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