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 |
搏羊背皮或羊肉三脚子（ 卸成事件） 草果五个 良姜二钱 陈皮二钱（ 去白） 小椒二钱 |
| TKRC | Z01D2/31113(补中益气) / Z01A/D220006010(柑橘) / Z01A/D268002034(草果) / |
| IPC | A61K36/75(芸香科) / A61K36/752(柑橘属，例如橘络，柑或柠檬) / 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.
| 鹿蹄汤 1.00 (2) | 羊骨粥 1.00 (2) | 常山饮 0.67 (2) | 猪肾粥 0.67 (2) | 健脾散 0.67 (2) |
| 保和温胃丸 0.67 (2) | 狐肉汤 0.67 (2) | 涤寒汤 0.67 (2) | 四奇汤 0.67 (2) | 健脾散 0.67 (2) |
| 磨积散 0.50 (1) | 橘香散 0.50 (1) | 回生散 0.50 (1) | 橘皮酒 0.50 (1) | 姜橘饮 0.50 (1) |
| 橘姜丸 0.50 (1) | 橘皮丸 0.50 (1) | 制青豆 0.50 (1) | 水牛皮方 0.50 (1) | 猯肉羹 0.50 (1) |
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