豆蔻拨刀 - Ethnobotany of China

豆蔻拨刀 Dou Kou Bo Dao

China Plant Traditional Knowledge Registry CNTK_ID: 7CA9576D146E426BA0A0196E9FD05CED

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	草豆蔻仁二枚（煨）高良姜（细锉）半两生姜汁二合羊肉（炒臛）四两面四两脾胃气弱，食即呕逆。
TKRC	Z01A/D268001036(高良姜) /
IPC	A61K36/906(姜科) / A61K36/9062(山姜属，例如紫姜或高良姜) /

Related items

草豆蔻：姜科植物草豆蔻Alpinia katsumadai Hayata的干燥近成熟种子。夏、秋二季采收，晒至九成千，或用水略烫，晒至半干，除去果皮，取出种子团，晒干。
高良姜：姜科植物高良姜Alpinia officinarum Hance的干燥根茎。夏末秋初采挖，除去须根和残留的鳞片，洗净，切段，晒干。
生姜：姜科植物姜Zingiber officinale Rosc.的新鲜根茎。秋、冬二季采挖，除去须根和泥沙。
羊肉：为牛科动物山羊 Capra hircus Linnaeus 或绵羊<br/>Ovis arise Linnaeus的肉。

Indications: 脾胃气弱，食即呕逆。

Usage and dosage: 以水一升，先煎豆蔻、高良姜至二合，去
滓，并生姜汁和面作拨刀。煮熟，以羊肉臛调和，
空腹食。

Similar formulas (legacy coded-feature distance)

草豆蔻拨刀	羊肉索饼	樟木散	栀子生姜豉汤	草豆蔻饮	山芋拨刀
豆蔻汤	姜朴汤	羊肉饼	草豆蔻散	姜糖煎

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.

草豆蔻拨刀 0.75 (3)	羊肉饼 0.50 (2)	面姜羊肉鸡蛋清 0.50 (2)	高良姜散 0.40 (2)	生姜汤 0.40 (2)
羊肉索饼 0.40 (2)	豆蔻汤 0.40 (2)	山芋拨刀 0.40 (2)	羊肉索饼 0.40 (2)	大麦片粉 0.40 (2)
木香汤 0.40 (2)	高良姜三味饮子 0.40 (2)	三味饮子 0.40 (2)	木香散 0.40 (2)	姜朴汤 0.40 (2)
草豆蔻饮 0.40 (2)	草豆蔻饮 0.33 (3)	羊肉汤 0.33 (2)	法制半夏 0.33 (2)	定气散 0.33 (2)

Citation

When using this traditional knowledge, please cite:
豆蔻拨刀,《圣济总录》,北宋.https://ethnobotany.cn/Cntk/Details/7CA9576D146E426BA0A0196E9FD05CED

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