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 |
莼菜 鲫鱼（ 纸裹烧熟，去鳞，切） 各四两 陈橘皮（ 汤浸，去白、切） 生姜（ 切） 各一两 葱白十四茎（ 擘破） 羊骨一斤（ 熬汁去骨） 脾胃气弱，不下食，四肢无力，渐羸瘦。 |
| TKRC | Z01A/D011001108(北葱) / Z01A/D220006010(柑橘) / |
| IPC | A61K36/75(芸香科) / A61K36/752(柑橘属，例如橘络，柑或柠檬) / 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.
| 豉酒 0.50 (3) | 葱白汤 0.43 (3) | 羊骨粥 0.38 (3) | 浸熨汤 0.38 (3) | 仙灵脾酒 0.33 (3) |
| 消乳进食丸 0.33 (2) | 豉汤 0.33 (2) | 姜橘饮 0.33 (2) | 葱姜煎 0.33 (2) | 立效丹 0.33 (2) |
| 莼菜羹 0.33 (2) | 鲫鱼粥 0.33 (2) | 治痞膏 0.33 (2) | 姜葱熨 0.33 (2) | 橘皮汤 0.33 (2) |
| 苏羌饮 0.30 (3) | 人参汤 0.29 (2) | 姜苏饮 0.29 (2) | 姜橘丸 0.29 (2) | 掩脐法 0.29 (2) |
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