1) Chaishu Sijun Decoction
柴疏四君汤
1.
Regulative Effects of Chaishu Sijun Decoction on the Changes of Hypothalamic-pituitary-adrenocortical Axis in Rats with Syndrome of Stagnation of Liver-qi and Deficiency of Spleen-qi
柴疏四君汤对肝郁脾虚大鼠下丘脑-垂体-肾上腺皮质轴变化的调整作用
3) SiJunZi Decoction
四君子汤
1.
Effect of Sijunzi Decoction and enteral nutrition on T-cell subsets and nutritional status in patients with gastric cancer after operation:A randomized controlled trial;
四君子汤联合肠内营养对胃癌手术患者T细胞亚群及营养状况影响的随机对照研究
2.
Study on the Antagonistic Function of Sijunzi Decoction and Liuweidihuang Decoction to Cyclophosphamide-induced Mice Immune Depression;
四君子汤、六味地黄汤对环磷酰胺致小鼠免疫抑制的拮抗作用实验研究
3.
The Research of Variety of SOD GSH CAT and MDA in Cyclophosphamide Injuring Mice s Serum Resulted from the Effect of Sijunzi Decoction;
四君子汤对环磷酰胺造模小鼠血清中SOD GSH CAT和MDA水平的影响
4) Decoction of four Noble Drugs
四君子汤
1.
Study on the regulation of Decoction of four Noble Drugs and the Nano-TCM in intestinal microbiology dysbiosis mice;
四君子汤及其纳米制剂对微生态失调小鼠的调整作用
2.
Objective:To eyplore the regulation of Decoction of four Noble Drugs on intestinal microbe dysbiosis and its mechanism.
目的:研究四君子汤对肠道菌群失调小鼠的调整作用及机制。
3.
Objective: To investigate pharmacological activities of decoction of four noble drugs on Aging mice.
目的:探讨中药四君子汤抗小鼠表老的药理作用。
5) Sijunzitang
四君子汤
1.
Cytochemical changes of effect of Sijunzitang on different types of muscle fiber after exercise;
四君子汤对运动后不同类型肌纤维作用的细胞化学变化
2.
Effect of different refining methods on the content of polysaccharides in water extract of Sijunzitang;
不同精制工艺对四君子汤水提液多糖含量的影响
3.
The aim of this paper was to clarify the prevention and cure mechanism of sijunzitang on E.
本试验主要探讨四君子汤煎剂防治小鼠大肠杆菌性腹泻的作用机制。
6) Sijunzi Tang
四君子汤
1.
Effects of Lizhong Wan and Sijunzi Tang on Active Movement of Rats with Spleen Deficiency Induced by Reserpine;
理中丸和四君子汤对利血平脾虚大鼠自主活动的影响
2.
Effect of Sijunzi Tang and Yougui Yin on Learning-Memory Ability and Free Radicals in Aging Rat Model;
四君子汤和右归饮对衰老大鼠学习记忆能力及自由基水平的影响
3.
Treatment of Mycoplasmal Pneumonia in Children by Sijunzi Tang Jiawei: A Clinical Observation of 30 Cases;
四君子汤加味治疗小儿支原体肺炎30例临床观察
补充资料：柴把鸭汤
柴把鸭汤
原料：
鸭子 半只
冬菇 2朵
火腿 1块
鸭肫(或鸡肫) 2个
扁尖笋 3个
干瓢 1把
豆苗 适量
辅料：
盐 适量
做法：
1、鸭子洗净，煮或蒸熟后放凉、去骨，把肉切成约12条5厘米长的粗条。
2、冬菇、扁尖笋取尖，洗净，泡软，火腿蒸熟，均切成12条；鸭肫洗净，每个切成6条；干瓢泡软。
3、将每种材料选一条理成束，用干瓢绑好成柴把状。
4、将柴把放在汤锅中，再加鸭架、火腿皮、扁尖笋老梗和泡扁尖笋的水、泡冬菇的水，加适量水(总量约7～8杯)一起煮滚，改小火煮1个半小时。
5、加盐调味，把柴把拣入汤碗中，将汤中的骨架等捞弃，再加入择好的豆苗，汤倒入碗中即可。
tips：
○这是一道非常好喝的汤，汤中融合了扁尖笋、冬菇、火腿和鸭子的鲜味。煮时要用小火，以免汤汁混浊。
○扁尖笋是一种笋干，在大的副食店有售，有球状的和扁尖笋尖两种，球状的香气较足，但要泡水使它软化，嫩尖只要冲洗一下、泡十多分钟即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。