Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Yuan ● (about 696 years ago) 《饮膳正要》 |
|---|---|
| Traditional knowledge – formula |
羊脊骨一具（ 全者，捶碎） 肉苁蓉一两（ 洗，切作片） 草果三个 荜茇二钱 下元久虚，腰肾伤败。 |
| TKRC | Z01A/D175010004(盐生肉苁蓉) / Z01A/D194002028(荜拔) / Z01A/D268002034(草果) / Z01A/D175010001(肉苁蓉) / |
| IPC | A61K36/64(列当科) / A61K36/67(胡椒科，例如牙买加胡椒粉或卡瓦胡椒) / A61K36/9064(豆蔻属，例如小豆蔻) / A61K36/906(姜科) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 白羊肾羹 0.50 (3) | 四胜饮 0.33 (1) | 荜茇散 0.33 (1) | 草果柴平汤 0.33 (1) | 苁蓉粥 0.33 (1) |
| 肉苁蓉丸 0.33 (1) | 白羊肾羹 0.33 (1) | 牛肉脯 0.25 (2) | 荜茇丸 0.25 (1) | 附子汤 0.25 (1) |
| 醒脾丸 0.25 (1) | 团鱼汤 0.25 (1) | 润肠丸 0.25 (1) | 苁蓉羊肉粥 0.25 (1) | 猯肉羹 0.25 (1) |
| 金粉丸 0.25 (1) | 黄芩汤 0.25 (1) | 荜茇散 0.25 (1) | 荜茇丸 0.25 (1) | 荜芫汤 0.25 (1) |
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