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 |
龙骨（ 捣罗，水飞三遍，重研令细，去水，干，入熟绢袋盛，缝合；置五斗米下炊一遍了，干，重研细） 菟丝子（ 酒浸一宿，酒煮一宿令烂，去酒捣烂，焙干为末） 各八两 鹿茸（ 新嫩带血者，去毛，酥炙） 六两 韭子（ 净拣，微炒） 四两半 |
| TKRC | |
| IPC |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 玉露丸 0.75 (3) | 韭子散 0.67 (4) | 韭子丸 0.50 (4) | 韭子丸 0.50 (4) | 白龙骨丸 0.50 (3) |
| 内固丸 0.50 (3) | 龙骨韭子汤 0.50 (2) | 约精丸 0.50 (2) | 黄耆散 0.44 (4) | 鹿茸丸 0.44 (4) |
| 菟丝子散 0.43 (3) | 韭子散 0.43 (3) | 韭子散 0.43 (3) | 鹿茸丸 0.40 (4) | 桑螵蛸散 0.40 (4) |
| 羊肾丸 0.40 (2) | 龙凤丸 0.40 (2) | 鹿菟丸 0.40 (2) | 香茸丸 0.40 (2) | 鹿茸丸 0.40 (2) |
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