Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 577 years ago) 《奇效良方》 |
|---|---|
| Traditional knowledge – formula |
虾米一斤（ 去皮壳，用青盐酒炒干，至香熟为度） 真蛤蚧（ 青盐酒炙脆为度） 一对 茴香（ 青盐酒炒） 四两 净川椒四两（ 同上法制，不可过） |
| TKRC | Z01A/D220027006(花椒) / |
| IPC | A61K36/758(花椒属，例如花椒) / 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.
| 椒补丸 0.50 (3) | 乌头丸 0.43 (3) | 椒朴丸 0.43 (3) | 固真丸 0.40 (2) | 青白散 0.40 (2) |
| 朴附丸 0.38 (3) | 肉苁蓉丸 0.33 (3) | 壮阳固齿散 0.33 (3) | 茴香子丸 0.33 (3) | 秦椒丸 0.33 (2) |
| 老姜丸 0.33 (2) | 菟丝子丸 0.33 (2) | 交感丹 0.33 (2) | 立效散 0.33 (2) | 青盐椒附丸 0.30 (3) |
| 椒红丸 0.30 (3) | 椒附丸 0.30 (3) | 青盐丸 0.29 (2) | 青盐丸 0.29 (2) | 必效散 0.29 (2) |
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