"San Tang" is a popular snack in Linyi, southern Shandong, and it is also popular in Jining and other places in southwestern Shandong. From the internet, the origin and main popular places of "San Tang" are all said to belong to Linyi.
the "San" of "San Tang" is read only as "sha" in southern Shandong and southwestern Shandong, which is the same as "What". According to Linyi's textual research, the pronunciation and meaning of the word "San" is related to the Qing emperor Qianlong and the Eastern Jin Dynasty's "Book Sage" Wang Xizhi. Who is involved, and whether they can choose one or the other, there are two opinions within themselves, which are not consistent. Personally, I think that in order to unify the understanding, image and brand, the authoritative department can come forward to coordinate and discuss the two opinions, or decide the choice by voting. Otherwise, the family always says that the two families say that the old woman is right and the public is right, and it is easy for outsiders to laugh if they keep fighting.
On this issue, Jining and other places basically did not participate in the debate, kept silent, just ate without saying anything, and "ate without saying anything", and behaved soberly, calmly, rationally and objectively.
According to the information provided by Linyi, there are many soups, such as pigs, cows, sheep, chickens and fish, which are made from the flesh and blood of these foods, together with wheat kernels or rice, millet and sorghum, and are thick, similar to the "soup" or "meat soup" that was only eaten by nobles in ancient times. Later, it was searched, and similar soup was called "rice porridge" or "meat porridge" in the northwest of Ningxia, which was a common practice of Hui people. Of course, people only cooked it with halal food such as cattle and sheep. The beef soup in western-style restaurants is also cooked with powder. I wonder if it can be regarded as "rice porridge", "meat porridge" or "soup", "meat soup" or "soup" or "naan".
there is another introduction that nangtang was introduced into the Central Plains and the Canal Valley from Mongolia in the Yuan Dynasty, and then started to set up stalls in commercial ports, downtown areas, post stations, docks and other areas with abundant tourists in the late Ming and early Qing dynasties, and developed in batches. I think there is some truth in this statement, but I also think that the Central Plains and the Canal Valley have always been agricultural areas and granaries of China. Since our ancestors can invent pottery-making techniques such as rice pots, dishes, rice bowls and water tanks, it should not be a difficult problem to put rice, millet and barley kernels in cook the meat when cooking soup, so that "meat", "soup" and "rice" can be integrated into one, but there is no "glutinous rice".
But in any case, whether "San Tang" is related to the emperor, the "sage of books" or anything else, in a word: "San Tang" is a good thing to nourish people.
In Linyi and Jining, "San Tang" belongs to breakfast, which is mainly operated by simple roadside shops and stalls. Set up a shed
, support a pot, drop a cigarette, set up a few tables and stools, and you can get up early and burn soup and roll cakes, and start business. There are those who sell and those who buy. As long as the owner is diligent and painstaking, the general stalls can be maintained, and some can last for several years, decades or even hundreds of years, and develop into ancestral old shops. It is estimated that the "San Tang" that Tang Qing Emperor Qianlong drank should be specially made and dedicated by an old shop.
In the era of pure agriculture, "San Tang" and other dietary practices must not be too particular. At that time, the "San Tang" should be natural food, using organic green raw materials that are pollution-free, pollution-free and without food additives. Even the "medicinal materials" will not have several, ten or twenty "secret recipes". At that time, the "San Tang" should be truly original.
The "San Tang" in Linyi and Jining have similar business places, but each has different flavors and characteristics. Linyi's performance is oily, hot, spicy, salty, black, thick, thick, and the color is not good-looking. It sticks to a bowl and needs to drink hot water all morning before it can be washed away. Jining is clear, light, fragrant and white, neither thin nor thick, neither salty nor spicy. Drinking it will warm the stomach. Pepper plays a role in Linyi, but in Jining, pepper is not put, but a few strands of ginger are put. If you don't eat ginger, it is not spicy. Jining soup is greatly influenced by Huaiyang and Suzhou and Hangzhou, and the dishes and soups are light, bright and moderate in taste.
in Jining, "Yangsan Soup" is the most common. Some people who sell "Yangsan Soup" also sell "mutton soup", or mainly sell "mutton soup" and "Yangsan Soup", and the store sign also says "mutton soup and mutton soup". Such a store is often not as good as concentrating on selling one that makes people feel formal and authentic.
When drinking "Yangsan Soup" in Jining, it usually invades an egg, knocks the raw egg into the soup bowl and breaks it up, then scoops out a spoonful of boiled soup from the pot and pours it in. By the way, it is sprinkled with shredded ginger, a few drops of sesame oil and some coriander, which not only looks good, but also tastes good.
You can drink "Yangsan Soup" with oil cake or dry flour cake, soak it, or eat it dry with some red pepper paste and drink the soup smoothly to avoid choking. Oil cakes or dry cakes are made by the soup shop itself, and some small shops and stalls sell them wholesale from other places, which saves trouble.
The practices of "Yangsan Soup" in Jining are similar. "Yangsan Soup" is mainly made of sheep bone, girder bone and mutton, with wheat kernel and thin batter as auxiliary materials. Seasonings mainly include ginger, salt, cooking wine, sheep oil, sesame oil, Chili oil, coriander and so on. The medicinal materials mainly include Radix Angelicae Dahuricae, Fructus Amomi, Rhizoma Dioscoreae, Fructus Tsaoko, Fructus Amomi Rotundus, Fructus Amomi Rotundus, Fructus Tsaoko, Folium Cinnamomi Japonici, Flos Caryophylli, and Fructus Zanthoxyli, etc. Among them, Radix Angelicae Dahuricae is taken as a whole piece with skin, and three or four pieces are directly put into the pot, while others need to be put into a medicine bag, so as to take the opportunity to put into the pot. The number and matching ratio of various medicinal materials, as well as when to cook and when to take them out, are business secrets and secret recipes, which I know, but it is inconvenient to specify and not to transfer. What can be written is what everyone can see with their own eyes when drinking soup, and it is not confidential.
To cook "Yangsan Soup", sheep bones and mutton must be soaked in clear water in advance to remove dirty blood and fishy smell. Generally, they should be soaked for more than 1.2 hours in winter and about 8 hours in summer, and the water should be changed several times in summer to avoid stinking the bones and meat. Wheat kernels and thin batter also need to be soaked in advance. After the wheat kernels are soaked soft, they are boiled separately and then mixed into the cooked soup. The water soaked in thin batter should be poured out, and then replaced with clear water and stirred evenly, and then the pot is slowly stirred, so that the soup will not get pimples. Ginger should be cut into shreds, with a bowl of shredded ginger and a bowl of shredded ginger. Jiang Mo and cold water should be put together to remove fishy smell. Shredded ginger is specially sprinkled in the soup bowl, which can be soaked with clear water in advance to remove spicy and crisp. Never pour the juice soaked in shredded ginger, but pour it into the soup pot to remove fishy smell and increase freshness.
The iron pot for burning "mutton soup" is a special deep soup pot with iron hoops about 21 cm high. The blacksmith shop in Zhugan Lane sells it. The stove is generally built with a pot cavity, burning coal, and the fire of coal is fierce and stable, and the size can be adjusted.
As a usual breakfast, the buyers and sellers need to get busy around 1 a.m. if they want to open their doors before 6 a.m.. Cooking soup, making live noodles, rolling cakes and cutting meat are carried out by several people at the same time. There are several prosperous soup shops in Jining, all of which are girls around the age of 21, regardless of winter and summer, working from 1: 11 a.m. to around 11: 11 a.m. every day, very hard.
The soup is the key to the success of the soup shop, so the boss and his family are responsible for cooking the soup, or they are entrusted to skilled workers who are very trusted and assured. Cooking soup involves many skills and even secret recipes, and most employees who specialize in cooking soup are directly or indirectly related to their bosses.
at about 1: 11 a.m. every day, we start to light a stove to boil water, and a large pot will boil for about 1.5 hours until about 2: 31. After the water boils, put the bones and boil the bone soup. The fire lasts for about 2 hours until about 4: 31. When the soup is thick and white, then put the mutton in the pot, and cook the lamb for 45 minutes and the lamb for 31 minutes. Take it out when it is all cooked, at about 5: 15. Then pour the thin batter, simmer and stir until it becomes soup at about 5: 31. After that, the soup was sold out with a small fire and a slight fire until about 9: 31.
A large pot of soup is sold in a very good store. On average, each pot can sell 1,111 bowls, the better one can sell 611-811 bowls, and the worse one is about 311 bowls. How many soups are cooked and how many bowls are sold by each family are counted, and they are generally not wasted. The oil cakes or dry cakes processed by the store itself are also under control. According to the sales volume of 311 bowls, two bags of 111 Jin noodles are needed. According to the calculation of 1 Jin and 1 Jin and 3 Liang of baked cakes, 111 Jin noodles can bake at least 131 Jin cakes. Cooked mutton is not sold now, but it is frozen in the freezer until it is stiff, so that it can be sliced and sprinkled into soup, or mixed with soy sauce and shredded onion separately. The sales volume of cooked mutton, calculated by selling 311 bowls of soup, can sell about 31-41 kg every day.
At present, Nao Tang and eggs are generally sold at 1.5 yuan per bowl, oil cakes or dry cakes are about 2.7 yuan per catty, and cooked mutton 31 yuan is sold per catty. A small shop selling an average of 311 bowls a day, busy early in the morning, early in the morning, does not earn much, which means an average net profit of 211 to 311 yuan a day. Ok, you can earn about 511 yuan. Especially good ones, such as "Yang's family" in "Xiaonanmen" and "Liu's family" in "Taidong Mall", all queue up for soup and cakes every morning. It's hard to say whether people earn 1,111 yuan or 2,111 yuan.
I know two companies that have been engaged in "San Tang" for more than 21 years in Jining City. One is the "Jinjia" on the west bank of the original "Xiaozhakou" canal, and the other is the "Wangjia" at the intersection of "Banjiege" across the road from the Party School of the Municipal Party Committee. I also know two companies that have been operating for more than ten years. One is the "Yang family" in Xiaonanmen, and the other is the "Party family" in the north of the "Yang family" and the north of the Tenth Five-Year Plan.
The above four restaurants are all run by Hui people, and their practices and tastes are authentic "halal". The roadside shops of "Jin Jia" and "Wang Jia" have no font size, but only put a sign that says "San Tang" at the door. The "Jin Jia" moved to nowhere a few years ago because of the demolition of its location, and the "Wang Jia" has been intermittent for a year or two, sometimes dry and sometimes closed. The business of "Yangjia" and "Dangjia" has been booming. The "Yangjia" has developed from a soup shed on the roadside more than ten years ago to a "three-story building" a few years ago-the font name is "Yang Xinghai soup"; Although the store of "Dangjia" was broken, it did not prevent it from formally establishing a catering company at the beginning of 2117, and widely recruited to join in, and the brand was called "Dang Ji San Tang 611 Bowls".
Apart from the "Jin family", Wang, Yang and Dang are related to each other in a roundabout way. They meet each other occasionally to discuss how to improve the quality and taste of the soup. Of the three schools, Wang Jia of the Party School is the oldest, and he is 71 years old this year. Lao Wang started to set up a stall in his forties in the early 1981s. First, he set up a stall at the intersection on the east side of the Party School for more than ten years. After the 1991s, he set up a facade at the intersection of "Banbiange" street opposite the Party School Road and got a fixed place. Lao Wang's shop belongs to a small shop, and it sells about 411 bowls every day. The income is relatively stable and the accumulation is considerable. When business was normal two years ago, there were six to eight employees.