六味脍 - Ethnobotany of China

六味脍 Liu Wei Kuai

China Plant Traditional Knowledge Registry CNTK_ID: 0DC4F23C56E7471389033035607BC321

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

Source	Northern Song ● (about 915 years ago) 《圣济总录》
Traditional knowledge – formula	鲫鱼（去鳞，切脍）十两干姜（炮）荜茇陈橘皮（汤浸，去白，焙）胡椒（炒）莳萝各一分冷痢白如鼻涕，脐腹切痛。
TKRC	Z01A/D220006010(柑橘) / Z01A/D268021029(姜) / Z01A/D194002028(荜拔) /
IPC	A61K36/906(姜科) / A61K36/9068(姜属，例如花姜) / A61K36/752(柑橘属，例如橘络，柑或柠檬) / A61K36/67(胡椒科，例如牙买加胡椒粉或卡瓦胡椒) / A61K36/75(芸香科) /

Related items

鲫鱼：为鲫科动物白短鲫及短鲫的肉。
干姜：姜科植物姜Zingiber officinale Rosc.的干燥根茎。冬季采挖，除去须根和泥沙，晒干或低温干燥。趁鲜切片晒干或低温干燥者称为“干姜片”。
荜茇：胡椒科植物荜茇Piper longum L．的干燥近成熟或成熟果穗。果穗由绿变黑时采收，除去杂质，晒干。
陈皮：芸香科植物橘Citrus reticulata Blanco及其栽培变种的干燥成熟果皮。药材分为“陈皮’’和“广陈皮’’。采摘成熟果实，剥取果皮，晒干或低温干燥。
胡椒：胡椒科植物胡椒Piper nigrum L．的干燥近成熟或成熟果实。秋末至次春果实呈暗绿色时采收，晒干，为黑胡椒；果实变红时采收，用水浸渍数日，擦去果肉，晒干，为白胡椒。
莳萝子：为伞形科植物莳萝的果实。

Indications: 冷痢白如鼻涕，脐腹切痛。

Usage and dosage: 上六味，除鱼外，为细末。先将豉汁八合
煎令热，投鱼脍，次入药末五钱匕，搅和煮熟，
乘热空心顿服。

Similar formulas (legacy coded-feature distance)

鲫鱼脍	荜茇丸	煮羊头蹄方	羊头蹄煎	豮猪胆丸	鲫鱼熟脍
鲫鱼熟脍	鲫鱼羹

Formulas with similar composition (Jaccard)

Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.

鲫鱼脍 0.71 (5)	鲫鱼熟脍 0.57 (4)	豮猪胆丸 0.50 (4)	鲫鱼熟脍 0.50 (3)	鲫鱼羹 0.44 (4)
荜茇丸 0.40 (4)	煮羊头蹄方 0.38 (3)	胡椒理中丸 0.36 (4)	荜茇丸 0.36 (4)	羊肉方 0.36 (4)
荜茇丸 0.36 (4)	药烧饼 0.36 (4)	胡椒红丸子 0.33 (3)	桂椒锭 0.33 (3)	荜茇粥 0.33 (3)
当归散 0.33 (3)	羊头蹄煎 0.33 (3)	神方脚气丸 0.33 (2)	荜茇粥 0.33 (2)	荜茇丸 0.33 (2)

Citation

When using this traditional knowledge, please cite:
六味脍,《圣济总录》,北宋.https://ethnobotany.cn/Cntk/Details/0DC4F23C56E7471389033035607BC321

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