Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Tang ● (about 1356 years ago) 《外台秘要》 |
|---|---|
| Traditional knowledge – formula |
薤白（ 切） 一升 香豉一升 白米四合 天行干呕若哕，手足逆冷。 |
| TKRC | Z01D1/18281(干呕) / Z01D1/18281(干呕) / Z01A/D011001067(薤白) / Z01A/D011001021(藠头) / Z01D1/18281(干呕) / Z01A/D011001012(棱叶韭) / |
| IPC | A61K36/8962(葱属，例如洋葱，韭，大蒜，细香葱) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 仓米汤 0.75 (3) | 薤白粥 0.67 (2) | 调中汤 0.50 (3) | 枸杞粥 0.50 (2) | 猪肾汤 0.40 (2) |
| 薤白汤 0.40 (2) | 香豉汤 0.40 (2) | 薤白饮 0.40 (2) | 葱豉荷米煎 0.40 (2) | 当归汤 0.38 (3) |
| 葳蕤饮子 0.33 (2) | 浆水粥 0.33 (1) | 白米粉 0.33 (1) | 香豉汤 0.33 (1) | 甘竹茹汤 0.33 (1) |
| 豉薤汤 0.33 (1) | 白树鸡粥 0.33 (1) | 木耳粥 0.33 (1) | 散癥汤 0.33 (1) | 牛百叶粥 0.33 (1) |
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