Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Tang ● (about 1356 years ago) 《外台秘要》 |
|---|---|
| Traditional knowledge – formula |
麻油一升 牛酥一斤 葱白一握 胡麻仁一升（ 研） 豉二升（ 以水二升渍，取汁） 蜜一升 上酒二升 风劳虚损。 |
| TKRC | Z01A/D011001108(北葱) / |
| IPC | 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.
| 葱白熨 1.00 (1) | 琥珀汤 1.00 (1) | 葱胶汤 1.00 (1) | 豉汤 1.00 (1) | 葱豉安胎汤 1.00 (1) |
| 生银汤 1.00 (1) | 神验膏 1.00 (1) | 石子汤 1.00 (1) | 鲤鱼汤 1.00 (1) | 葱油 1.00 (1) |
| 葱白熨 1.00 (1) | 蟾蜜膏 1.00 (1) | 救苦拔毒丹 1.00 (1) | 松肉葱白膏 1.00 (1) | 菖蒲羹 1.00 (1) |
| 槐叶汤 1.00 (1) | 撒豆成兵方 1.00 (1) | 猪肝羹 1.00 (1) | 猪心羹 1.00 (1) | 鲍鱼羹 1.00 (1) |
Copyright © 2002-2025 Kunming Institute of Botany, Chinese Academy of Sciences. All rights reserved. [滇ICP备05000394号]
Address: 132 Lanhei Road, Kunming, Yunnan 650201, China Contact us
