Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 267 years ago) 《串雅内编》 |
|---|---|
| Traditional knowledge – formula |
盐一升（ 纳粗瓷瓶中，将泥头筑实，先以糠火围烧，渐加炭火候烧透赤色，盐如水汁即去火，待凝，将瓶敲破取出用） 豆豉一升（ 熬煎） 桃仁一两（ 和麸炒） 熟巴豆二两（ 去心膜及壳，隔纸炒令油出，须生熟得中，焦则少力，生又损入） 时气，心痛，血痢，疟疾，骨蒸。 |
| TKRC | Z01D1/1827(心痛) / Z01D4/B54.X02(疟疾) / Z01D1/2318(疟疾) / Z01A/D217033053(光核桃) / |
| 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.
| 三仁膏 1.00 (1) | 桃仁粥 1.00 (1) | 润肠丸 1.00 (1) | 如神汤 1.00 (1) | 桃仁雄黄膏 1.00 (1) |
| 豉心粥 1.00 (1) | 桃仁恒山丸 1.00 (1) | 常山丸 1.00 (1) | 润肠丸 1.00 (1) | 寄生散 1.00 (1) |
| 巴豆白膏 1.00 (1) | 桃仁苦酒汤 1.00 (1) | 轻粉散 1.00 (1) | 千捶膏 1.00 (1) | 通圣散 1.00 (1) |
| 桃仁膏 1.00 (1) | 桃仁汤 1.00 (1) | 地黄酒 1.00 (1) | 塞耳丸 1.00 (1) | 塞耳丸 1.00 (1) |
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