Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Han ● (about 1881 years ago) 《华佗神医秘传》 |
|---|---|
| Traditional knowledge – formula |
白羊头蹄一具（ 草火烧令黄赤，先以水煮半熟） 胡椒一两 荜茇一两 干姜一两 葱白 香豉一升 五劳七伤虚损。 |
| TKRC | Z01A/D268021029(姜) / Z01A/D194002028(荜拔) / Z01A/D011001108(北葱) / |
| IPC | A61K36/906(姜科) / A61K36/8962(葱属，例如洋葱，韭，大蒜，细香葱) / A61K36/9068(姜属，例如花姜) / A61K36/67(胡椒科，例如牙买加胡椒粉或卡瓦胡椒) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 制羊头蹄 0.86 (6) | 煮羊头蹄方 0.83 (5) | 羊脏方 0.38 (3) | 荜茇粥 0.33 (3) | 六味脍 0.33 (3) |
| 鲤鱼汤 0.33 (2) | 荜茇粥 0.33 (2) | 葱豉益元散 0.33 (2) | 香豉饮 0.33 (2) | 荜茇丸 0.33 (2) |
| 羊肉羹 0.30 (3) | 荜茇丸 0.30 (3) | 荜茇丸 0.30 (3) | 已寒丸 0.30 (3) | 吴茱萸丸 0.30 (3) |
| 料物丸 0.30 (3) | 荜茇丸 0.30 (3) | 葱豉安胎汤 0.29 (2) | 干姜丸 0.29 (2) | 荜茇粥 0.29 (2) |
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