中文
Ethnobotany of China

京三棱汤 Jing San Leng Tang

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

Source Northern Song ● (about 915 years ago) 《圣济总录》
Traditional knowledge – formula 京三棱( 煨,锉) 五两 陈曲( 炒) 麦蘖( 炒) 木香 肉豆蔻( 去壳,炮) 槟榔 干姜( 炮) 甘草( 炙) 杏仁( 汤去皮尖双仁,麸炒,研) 厚朴( 去粗皮,生姜汁炙) 各一两
谷劳体重,四肢烦倦,食已便卧。
TKRC Z01A/D258001009(黑三棱) / Z01A/D101086006(甘草) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D101086002(洋甘草) / Z01A/D268021029(姜) / Z01A/D101086003(胀果甘草) /
IPC A61K36/898(兰科) / A61K36/906(姜科) / A61K36/484(甘草属) / A61K36/9068(姜属,例如花姜) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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Citation
When using this traditional knowledge, please cite:
京三棱汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/8A97911CE48443668C0A2895B8A73689
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