中文
Ethnobotany of China

香豉汤 Xiang Chi 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 豉半升 葳蕤 甘草( 炙,锉) 各半两 黄柏( 去粗皮,蜜炙,锉) 麦门冬( 去心,焙) 各一两
服石后,食少谷气不足,药气积在胃脘,致乳石发动,口中伤烂,舌强而燥,不得食味。
TKRC Z01A/D023017006(沿阶草) / Z01A/D22002000201(秃叶黄檗) / Z01A/D101086003(胀果甘草) / Z01A/D02301903201(萎莛) / Z01A/D101086002(洋甘草) / Z01A/D023010005(深裂竹根七) / Z01A/D023019032(玉竹) / Z01A/D220020002(川黄檗) / Z01A/D023017019(麦冬) / Z01A/D101086006(甘草) /
IPC A61K36/75(芸香科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/484(甘草属) / A61K36/8968(沿阶草属) / A61K36/756(黄檗属,例如黄柏) / A61K36/8969(黄精属) /


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Citation
When using this traditional knowledge, please cite:
香豉汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/8FAA8ADBA3544D37826A06F43BFCD0D0
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