Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Yuan ● (about 668 years ago) 《丹溪心法》 |
|---|---|
| Traditional knowledge – formula |
精猪肉二十两（ 切作骰子块） 信一两（ 明者，研极细末，拌在肉上令匀，分作六份，用纸筋黄泥包之，用火烘令泥干，却用白炭火于无人处煅，青烟出尽为度，取放地上一宿，出火毒） 《医学入门》有淡豆豉。 三年以上哮证。 |
| 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.
| 软肺丸 0.50 (1) | 香豉汤 0.50 (1) | 平肺散 0.50 (1) | 柴胡加豉汤 0.50 (1) | 吴茱萸汤 0.50 (1) |
| 平肺散 0.50 (1) | 淡豆豉丸 0.33 (1) | 不惊丸 0.33 (1) | 鹿角屑豉汤 0.33 (1) | 甘草汤 0.33 (1) |
| 鲤鱼汤 0.33 (1) | 香和丸 0.33 (1) | 七粒金丹 0.33 (1) | 紫金丹 0.33 (1) | 猪脂枕耳方 0.33 (1) |
| 神效秘传立胜散 0.33 (1) | 防风散 0.33 (1) | 黄芩散 0.33 (1) | 栀子豉汤 0.33 (1) | 金针菜蒸瘦猪肉方 0.33 (1) |
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