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 |
羊肉二脚子（ 熟，切作乞马） 白面六斤（ 切作钱眼（ 食+其+子） ） 鸡子十个 山药一斤 糟姜四两 胡萝卜五个 瓜齑二两（ 各切细） 三色弹儿（ 内一色肉弹儿，外二色粉，鸡子弹儿） |
| TKRC | Z01D2/31113(补中益气) / Z01A/D085001(薯蓣属) / Z01A/D085001001(参薯) / Z01A/D085001020(山薯) / Z01A/D194002016(山蒟) / Z01A/D085001037(褐苞薯蓣) / Z01A/D085001027(日本薯蓣) / |
| IPC | A61K36/67(胡椒科，例如牙买加胡椒粉或卡瓦胡椒) / A61K36/8945(薯蓣属，例如山药，薯蓣或水薯蓣) / A61K36/894(薯蓣科) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 山芋拨刀 0.60 (3) | 羊肉索饼 0.60 (3) | 山药面 0.60 (3) | 搠罗脱因 0.50 (3) | 鸡蛋汤 0.40 (2) |
| 山药粥 0.40 (2) | 羊肉饼 0.40 (2) | 面姜羊肉鸡蛋清 0.40 (2) | 春盘面 0.38 (3) | 鸡子汤 0.33 (2) |
| 羊肉索饼 0.33 (2) | 拨刀面 0.33 (2) | 姜芪鸡蛋 0.33 (2) | 围像 0.30 (3) | 围像 0.30 (3) |
| 羊肉当归汤 0.29 (2) | 羊肉汤 0.29 (2) | 羊肉汤 0.29 (2) | 豆蔻拨刀 0.29 (2) | 当归汤 0.29 (2) |
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