Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 218 years ago) 《古今医彻》 |
|---|---|
| Traditional knowledge – formula |
麦芽一两（ 炒，研） 川芎 白芍药（ 酒炒） 熟地 当归各一钱 |
| TKRC | Z01A/D015005038(当归) / |
| IPC | A61K36/23(伞形科，例如莳萝、细叶芹、芫荽或土茴香) / A61K36/232(当归属) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 五物汤 1.00 (5) | 回乳四物汤 1.00 (5) | 四物汤 0.80 (4) | 进退四物汤 0.80 (4) | 加味四物汤 0.80 (4) |
| 加减四物汤 0.80 (4) | 四物汤 0.67 (4) | 四物加葵花汤 0.67 (4) | 加减四物汤 0.67 (4) | 五物煎 0.67 (4) |
| 加味四物汤 0.67 (4) | 立应汤 0.67 (4) | 四物一黄散 0.67 (4) | 加味四物汤 0.67 (4) | 四物加黑姜汤 0.67 (4) |
| 雏凤丸 0.67 (4) | 玄胡四物汤 0.67 (4) | 竹沥四物汤 0.67 (4) | 四物麻仁丸 0.67 (4) | 加味四物汤 0.67 (4) |
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