中文
Ethnobotany of China

三酥饼 San Su Bing

Formula texts are quoted from classical Chinese sources and are not translated.

Source Ming ● (about 470 years ago) 《古今医统大全》
Traditional knowledge – formula 辰砂( 万山明亮者,无夹石铁屑,以绢囊盛之,用麻黄、升麻、紫草、荔枝壳煮一日夜,研细,仍用前汤飞过,晒干再研极细,用真蟾酥另调作饼子) 紫草( 细末,亦用蟾酥调作饼子用) 麻黄( 去节,汤泡过,晒干,为极细末,亦用蟾酥另作饼) 蟾酥( 于端日捉取蟾酥,捻前三饼,每饼加麝香少许,炒)
TKRC Z01A/D212014004(大三叶升麻) / Z01A/D212014003(升麻) / Z01A/C004001006(中麻黄) / Z01A/C004001004(山岭麻黄) / Z01A/D212014002(兴安升麻) / Z01A/C004001002(双穗麻黄) / Z01A/C004001017(草麻黄) / Z01A/D035026002(紫草) / Z01A/C004001003(木贼麻黄) /
IPC A61K36/30(紫草科,例如聚合草,疗肺草或勿忘草) /


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Citation
When using this traditional knowledge, please cite:
三酥饼,《古今医统大全》,明.http://ethnobotany.cn/Cntk/Details/E87EB63B7B5A44DFBABF29E4C1F5EA7C
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