Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 161 years ago) 《理瀹骈文》 |
|---|---|
| Traditional knowledge – formula |
生姜 蒜头 槐枝各一斤 葱白八两 花椒二两 柳枝 桑枝各一斤 桃枝半斤 痈疽发背。 |
| TKRC | Z01D1/925(疽) / Z01A/D011001108(北葱) / Z01D1/923(痈) / Z01D4/L02.907(痈) / Z01A/D220027033(青花椒) / |
| IPC | A61K36/75(芸香科) / A61K36/8962(葱属，例如洋葱，韭，大蒜，细香葱) / A61K36/758(花椒属，例如花椒) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 葱豉汤 1.00 (2) | 洗阴煎 1.00 (2) | 椒矾汤 1.00 (2) | 涤垢汤 0.67 (2) | 桃枝饮 0.67 (2) |
| 脚气膏 0.67 (2) | 救苦膏 0.67 (2) | 七宝膏 0.67 (2) | 琥珀汤 0.50 (1) | 葱豉安胎汤 0.50 (1) |
| 神验膏 0.50 (1) | 鲤鱼汤 0.50 (1) | 葱油 0.50 (1) | 甘露丹 0.50 (1) | 蔷薇根散 0.50 (1) |
| 菖蒲羹 0.50 (1) | 槐叶汤 0.50 (1) | 椒黄丸 0.50 (1) | 葱白饮 0.50 (1) | 蛤蟆膏 0.50 (1) |
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