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鲤鱼羹 - 版本历史
2026-10-11T10:32:03Z
本wiki上该页面的版本历史
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WikiBot：去掉-{剉}-转换标记（Conversiontable已配置）
2026-08-02T09:14:05Z
<p>去掉-{剉}-转换标记（Conversiontable已配置）</p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">2026年8月2日 (日) 17:14的版本</td>
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<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|方源=《[[圣济总录]]》卷一九〇</div></td>
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<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>|组成=鲜[[鲤鱼]]一头<sub>理如食法</sub>[[黄耆]]<sub><del style="font-weight: bold; text-decoration: none;">-{</del>剉<del style="font-weight: bold; text-decoration: none;">}-</del>，炒</sub>、[[当归]]<sub>切、焙</sub>、[[人参]]、[[生地黄]]<sub>各半两</sub>，[[蜀椒]]<sub>拣十粒，炒</sub>，[[生姜]]<sub>一分</sub>，[[陈橘皮]]<sub>汤浸，去白，一分</sub>，[[糯米]]<sub>一合</sub></div></td>
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<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>|组成=鲜[[鲤鱼]]一头<sub>理如食法</sub>[[黄耆]]<sub>剉，炒</sub>、[[当归]]<sub>切、焙</sub>、[[人参]]、[[生地黄]]<sub>各半两</sub>，[[蜀椒]]<sub>拣十粒，炒</sub>，[[生姜]]<sub>一分</sub>，[[陈橘皮]]<sub>汤浸，去白，一分</sub>，[[糯米]]<sub>一合</sub></div></td>
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<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>|用法=上九味，<del style="font-weight: bold; text-decoration: none;">-{</del>剉<del style="font-weight: bold; text-decoration: none;">}-</del>八味令匀细，纳鱼腹中，用绵裹合，以水三升，煮鱼熟，将出，去骨，取肉及取鱼腹中药同为羹，下少盐、醋，热啜汁吃。</div></td>
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鹿野耕云：批量导入方剂数据
2026-07-23T08:31:33Z
<p>批量导入方剂数据</p>
<p><b>新页面</b></p><div>{{方剂条目<br />
|方名=鲤鱼羹：《圣惠》卷九十七<br />
|方源=《[[圣惠]]》卷九十七<br />
|组成=[[鲤鱼]]一头<sub>重一斤，治如食法，切</sub>，莲菜<sub>四两，切</sub><br />
|用法=上调和入豉汁中，煮作羹食之。<br />
|主治=脚气冲心，烦躁不安。<br />
|备考=《[[普济方]]》卷二五九有葱白。<br />
}}<br />
<br />
{{方剂条目<br />
|方名=鲤鱼羹：《圣济总录》卷一九〇<br />
|方源=《[[圣济总录]]》卷一九〇<br />
|组成=鲜[[鲤鱼]]一头<sub>理如食法</sub>[[黄耆]]<sub>-{剉}-，炒</sub>、[[当归]]<sub>切、焙</sub>、[[人参]]、[[生地黄]]<sub>各半两</sub>，[[蜀椒]]<sub>拣十粒，炒</sub>，[[生姜]]<sub>一分</sub>，[[陈橘皮]]<sub>汤浸，去白，一分</sub>，[[糯米]]<sub>一合</sub><br />
|用法=上九味，-{剉}-八味令匀细，纳鱼腹中，用绵裹合，以水三升，煮鱼熟，将出，去骨，取肉及取鱼腹中药同为羹，下少盐、醋，热啜汁吃。<br />
|主治=妊娠伤动胎气不安。<br />
}}<br />
<br />
{{方剂条目<br />
|方名=鲤鱼羹：《普济方》卷二五九<br />
|方源=《[[普济方]]》卷二五九<br />
|组成=[[鲤鱼]]<sub>一枚，制如食法</sub>，莳菜<sub>四两</sub>，[[葱白]]<sub>二合</sub><br />
|用法=上调和豉汁，煮作羹食之。<br />
|主治=脚气冲心烦躁，言语错谬。<br />
}}<br />
</div>
鹿野耕云