Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 636 years ago) 《普济方》 |
|---|---|
| Traditional knowledge – formula |
青州白丸子末一两 大青鱼鳞（ 糯米炒黄，研为末） 一两 风痫频作。 |
| 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.
| 大青汤 0.50 (1) | 大青散 0.50 (1) | 酪酥煎丸 0.50 (1) | 酥蜜煎 0.50 (1) | 大青汤 0.50 (1) |
| 雪梅丹 0.50 (1) | 大青汤 0.33 (1) | 山栀子饮 0.33 (1) | 射干汤 0.33 (1) | 大青汤 0.33 (1) |
| 银色礞石丸 0.33 (1) | 大青散 0.33 (1) | 升麻汤 0.33 (1) | 大青饮 0.33 (1) | 泻热栀子煎 0.25 (1) |
| 青龙汤 0.25 (1) | 升麻汤 0.25 (1) | 泻脾大青汤 0.25 (1) | 仙露梅 0.25 (1) | 大青散 0.25 (1) |
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