盏蒸 - Ethnobotany of China

盏蒸 Zhan Zheng

China Plant Traditional Knowledge Registry CNTK_ID: 8126C7BF73464C9495AA6C75C3E1F548

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

Source	Yuan ● (about 696 years ago) 《饮膳正要》
Traditional knowledge – formula	搏羊背皮或羊肉三脚子（卸成事件）草果五个良姜二钱陈皮二钱（去白）小椒二钱
TKRC	Z01D2/31113(补中益气) / Z01A/D220006010(柑橘) / Z01A/D268002034(草果) /
IPC	A61K36/75(芸香科) / A61K36/752(柑橘属，例如橘络，柑或柠檬) / A61K36/9064(豆蔻属，例如小豆蔻) / A61K36/906(姜科) /

Related items

羊肉：为牛科动物山羊 Capra hircus Linnaeus 或绵羊<br/>Ovis arise Linnaeus的肉。
草果：姜科植物草果Amomum tsao-ko Crevost et Lemaire的干燥成熟果实。秋季果实成熟时采收，除去杂质，　　晒干或低温干燥。
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。
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。
花椒：芸香科植物青椒Zanthoxylum schinifolium Sieb．et Zucc.或花椒Zanthoxylum bungeanum Maxim．的干燥成熟果皮。秋季采收成熟果实，晒干，除去种子和杂质。

Usage and dosage: 上件用杏泥一斤、松黄二合、生姜汁二合
同炒，葱、盐五味调匀，入盏内蒸令软熟，对经
捲儿食之。

Similar formulas (legacy coded-feature distance)

大麦片粉	良姜散	马乞	果附汤	乌鸡汤	团鱼汤
四奇汤	良姜散	经带面

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.

大麦片粉 0.60 (3)	羊肉羹 0.50 (4)	鲤鱼汤 0.43 (3)	鲤鱼汤 0.43 (3)	羊骨粥 0.43 (3)
鹿蹄汤 0.40 (2)	团鱼汤 0.40 (2)	陈橘皮汤 0.40 (2)	良姜散 0.40 (2)	七厘顶 0.38 (3)
大黄丸 0.38 (3)	饭虎汤 0.33 (3)	犊髓全阳膏 0.33 (3)	良姜理中汤 0.33 (2)	木瓜汤 0.33 (2)
沙乞某儿汤 0.33 (2)	鲫鱼羹 0.33 (2)	陈橘皮汤 0.33 (2)	果附汤 0.33 (2)	良姜散 0.33 (2)

Citation

When using this traditional knowledge, please cite:
盏蒸,《饮膳正要》,元.https://ethnobotany.cn/Cntk/Details/8126C7BF73464C9495AA6C75C3E1F548

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