Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 267 years ago) 《惠直堂方》 |
|---|---|
| Traditional knowledge – formula |
葱白七条（ 连根叶） 生姜五大片（ 捣碎） 白糯米一撮 伤寒阴阳两感，初起发寒热。 |
| TKRC | Z01D4/A01.001(伤寒) / Z01D1/22(伤寒) / |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 豉汤 0.67 (2) | 葱粥 0.67 (2) | 葱姜煎 0.67 (2) | 立效丹 0.67 (2) | 三和饮子 0.67 (2) |
| 治痞膏 0.67 (2) | 姜葱熨 0.67 (2) | 连须葱白香豉汤 0.50 (2) | 通汗煎 0.50 (2) | 百疾消散 0.50 (2) |
| 五汁膏 0.50 (2) | 立患丹 0.50 (2) | 豉酒 0.50 (2) | 甚应膏 0.50 (2) | 姜蜜饮 0.50 (2) |
| 补肾羹 0.50 (2) | 葱豉汤 0.50 (2) | 附子汤 0.50 (2) | 葱白汤 0.50 (2) | 匀气散 0.50 (2) |
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