Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 381 years ago) 《奇方类编》 |
|---|---|
| Traditional knowledge – formula |
乌梅肉二两（ 水浸捣烂） 葛粉六钱 白檀一钱 苏叶三钱 炒盐一钱 白糖一斤 |
| TKRC | Z01A/D217033056(梅) / Z01A/D224008001(檀香) / |
| IPC | A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 梅苏丸 0.67 (2) | 梅苏丸 0.50 (3) | 苏乳汤 0.50 (2) | 千里浆 0.50 (2) | 桂沉浆 0.50 (2) |
| 甘桔汤 0.40 (2) | 芷梅汤 0.40 (2) | 水瓢丸 0.40 (2) | 檀香九 0.40 (2) | 紫苏汤 0.40 (2) |
| 消谷丸 0.33 (2) | 开关散 0.33 (1) | 清肌汤 0.33 (1) | 山梅丸 0.33 (1) | 乌梅丸 0.33 (1) |
| 乌梅饮 0.33 (1) | 越涎散 0.33 (1) | 十叶散 0.33 (1) | 砂糖丸 0.33 (1) | 桂姜饮 0.33 (1) |
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