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 |
新罗参（ 去芦，锉） 四两 橘皮（ 去白） 一两 紫苏叶二两沙糖一斤 |
| TKRC | Z01A/D220006010(柑橘) / |
| IPC | A61K36/752(柑橘属，例如橘络，柑或柠檬) / A61K36/75(芸香科) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 姜苏饮 0.50 (2) | 紫苏汤 0.50 (2) | 橘皮汤 0.50 (2) | 橘糖丸 0.50 (2) | 香苏散 0.40 (2) |
| 青龙散 0.40 (2) | 加减槟榔汤 0.40 (2) | 沉香匀气散 0.40 (2) | 通气散 0.40 (2) | 五味子汤 0.40 (2) |
| 沉香煎 0.40 (2) | 香苏散 0.40 (2) | 正气天香散 0.33 (2) | 紫苏散 0.33 (2) | 香苏饮 0.33 (2) |
| 刷痰汤 0.33 (2) | 导痰汤 0.33 (2) | 苏发散 0.33 (2) | 橘皮散 0.33 (1) | 煮梨汤 0.33 (1) |
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