Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Northern Song ● (about 915 years ago) 《圣济总录》 |
|---|---|
| Traditional knowledge – formula |
羊肚（ 洗净） 一枚 陈橘皮（ 汤浸去白切） 二两 豉半斤 葱白十茎（ 切） 盐少许 反胃。 |
| TKRC | Z01A/D011001108(北葱) / Z01A/D220006010(柑橘) / |
| IPC | A61K36/8962(葱属，例如洋葱，韭，大蒜，细香葱) / 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.
| 豉酒 0.50 (2) | 葱白汤 0.50 (2) | 四物汤 0.40 (2) | 葱白汤 0.40 (2) | 骨汁煮索饼方 0.40 (2) |
| 葱白汤 0.40 (2) | 通脉四逆汤 0.33 (2) | 浸熨汤 0.33 (2) | 羊肚食方 0.33 (2) | 葱白熨 0.33 (1) |
| 橘皮酒 0.33 (1) | 十枣汤 0.33 (1) | 橘皮散 0.33 (1) | 一笑散 0.33 (1) | 虎肉炙方 0.33 (1) |
| 葱胶汤 0.33 (1) | 葱白酒 0.33 (1) | 葱豉汤 0.33 (1) | 青梁子米粥 0.33 (1) | 驱风散 0.33 (1) |
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