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中药处方一般要在药名后面或服法前面写明“凡×味”“右×味”，以总括之。各种版本的《伤寒论》、《金匮要略》一律用“味”作中药量词。通过对出土资料以及晋唐医书的考证和研究，并证之以语音变迁，得出了隋代以前的中药量词常用“物”，而非“味”。“味”作为中药量词，大致始于唐代，很可能自孙思邈之后，“味”作为中药量词渐渐取代了“物”，从而证实了现存的《伤寒论》、《金匮要略》与张仲景的原著有别。
Traditional Chinese medicine prescriptions are generally written after the name of the medicine or in front of the prescription to describe “every x taste” and “right x taste”. Various versions of “Treatise on Febrile Diseases” and “Golden Chamber Outline” all use “flavor” as a Chinese medicine quantifier. Through the research and research on the unearthed data and the Jin Tang medical books, and verifying the changes in the pronunciation, it was concluded that the traditional Chinese medicine classifiers used in the Sui Dynasty were commonly used as “materials” instead of “flavors”. “Taste” as a quantifier of Chinese medicine began roughly in the Tang Dynasty. It is probable that after Sun Siqi, “wei” gradually replaced the “material” as a Chinese medicine quantifier, thus confirming the existing “Treatise on Febrile Diseases”, “Golden Chamber Outline” and Zhang Zhongjing’s The original book is different.