Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 474 years ago) 《本草纲目》 |
|---|---|
| Traditional knowledge – formula |
松脂一斤（ 炼熟者） 九蒸地黄末十两 乌梅末六两（ 净肉） |
| TKRC | Z01A/D217033056(梅) / |
| 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.
| 开关散 1.00 (1) | 乌梅丸 1.00 (1) | 化滞丸 1.00 (1) | 三神丹 1.00 (1) | 三仙饮 1.00 (1) |
| 木馒头散 1.00 (1) | 清上梅苏丸 1.00 (1) | 乌梅汤 1.00 (1) | 豆苏汤 1.00 (1) | 干荔枝汤 1.00 (1) |
| 乌梅饮 1.00 (1) | 玉锁丹 1.00 (1) | 乌梅散 1.00 (1) | 平安饼 1.00 (1) | 苍耳散 1.00 (1) |
| 黑龙丹 1.00 (1) | 乌梅散 1.00 (1) | 枯痔散 1.00 (1) | 枯痔散 1.00 (1) | 乌梅丸 1.00 (1) |
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