Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Tang ● (about 1344 years ago) 《千金翼方》 |
|---|---|
| Traditional knowledge – formula |
茯苓（ 取山之阳茯苓，其味甘美，山之阴茯苓，其味苦恶，拣得之．勿去皮，刀薄切，晒干，蒸令气溜，以汤淋之，其色赤味苦，淋之不已，候汁味甜便止，晒干捣筛） 三斗 |
| 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.
| 黄雌鸡索饼 1.00 (1) | 避寒术 1.00 (1) | 茯苓汤 1.00 (1) | 胡麻茯苓面 1.00 (1) | 小青龙去麻黄加茯苓汤 1.00 (1) |
| 小柴胡去黄芩加茯苓汤 1.00 (1) | 茯菟散 1.00 (1) | 二圣散 1.00 (1) | 朱砂丸 0.50 (1) | 白丸子 0.50 (1) |
| 柏子仁丸 0.50 (1) | 厚朴汤 0.50 (1) | 淮南子茯苓散 0.50 (1) | 巨胜散 0.50 (1) | 茯苓面 0.50 (1) |
| 神仙凝雪膏 0.50 (1) | 返精丸 0.50 (1) | 散丸汤 0.50 (1) | 苓香丸 0.50 (1) | 芡实茯苓粥 0.50 (1) |
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