Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 636 years ago) 《普济方》 |
|---|---|
| Traditional knowledge – formula |
胡椒 白姜 茴香 川附各等分 巴豆四十九粒 翻胃。 |
| TKRC | |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 干姜丸 0.60 (3) | 料物丸 0.50 (4) | 黑神丸 0.50 (3) | 无忧丸 0.50 (3) | 四神丸 0.50 (3) |
| 温脾丸 0.50 (3) | 桂附丸 0.50 (3) | 朱砂丸 0.50 (3) | 除邪丹 0.50 (3) | 黑丸子 0.44 (4) |
| 小青木香丸 0.43 (3) | 太白汤 0.43 (3) | 大效厚朴煎丸 0.43 (3) | 己寒丸 0.43 (3) | 百粒丸 0.43 (3) |
| 消石丸 0.43 (3) | 吴茱萸丸 0.43 (3) | 壮脑散 0.43 (3) | 已寒丸 0.43 (3) | 附子丸 0.43 (3) |
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