The word "San" is a polyphonic word, which has three pronunciations in encyclopedia, namely sá, sǐ n and shēn n N. Linyi's "Tang San" is the pronunciation of S A. However, in the dialect of local residents, the pronunciation is not the second rising tone, but the fourth falling tone, which is the same as the pronunciation of "Sa" in Sa Shuang Ying Zi.
Linyi, formerly known as Langya and Yizhou, is a city with a long history. There were traces of human activities here 500,000 years ago, and it is one of the important birthplaces of Chinese civilization.
Linyi city scenery
Linyi is an outstanding place, where countless celebrities lived in history, and the origin of this "Tang San" is related to the famous book sage Wang Xizhi. Wang Xizhi was born in Wang Langya, a famous man in Wei and Jin Dynasties, and it was not until the late Du Nan that he got the "Preface to Lanting", the best running script in the world.
According to legend, when he was still living in Linyi, a poor couple fled here. Wang Xizhi felt sorry for them and helped them from time to time. The couple are very grateful to Wang Xizhi, but they have no chance to express their feelings on weekdays.
It was not until Wang Xizhi was ill that the couple felt the opportunity to pay off their debts, so they slaughtered the only old hen in the family, added some white rice and herbs to drive away the cold, and cooked porridge in the pot.
I didn't expect my husband to be tired one after another, and he fainted when he was on fire at night. Woke up the next day, the chicken porridge that stayed up all night looked dark, and it was difficult to arouse his appetite. Although his wife was very angry, there was nothing to express at home, so she had to bite the bullet and pour chicken soup to visit her benefactor Shusheng.
Book sage Wang Xizhi
Wang Xizhi was friendly, so he was embarrassed to blow the couple's mind, so he took a bite, but he didn't want to eat it all at once. He swept this bowl of black porridge, and when he was excited, he wrote down the word "ginseng in rice", which means "ginseng in rice".
Later, the world put the word "Mishen" together and got the name of "San" Tang. We have no way to verify the truth of this statement, but it is an indisputable fact that "Tang San" gradually flourished in Linyi. A snack can penetrate into the lives of ordinary people like spring breeze and drizzle, and it will not disappear after countless years. It must have its own uniqueness.
The taste standard of Linyi Tangsan can be summarized as "spicy, fragrant and fat".
First, "hot"!
Needless to say, this soup is the most authentic only when it is just hot out of the pot. If cooled, the flavor of minced meat will be greatly weakened. Moreover, the living environment of the ancients is far from what it is now. When hot soup is drunk in your mouth, your whole body is warm and full of warmth, and you will naturally pursue eating it while it is hot.
Second, "spicy"!
The spicy taste of nang soup is completely different from that of Shuxiang and other places. This spicy taste is not brought by pepper, but by black pepper contained in the soup, which is not so strong, but more mellow.
Third, "Xiang"!
The fragrance of altar sugar is a mixed fragrance suitable for Shandong people's tastes, which is not as pure as that in the south, but the optimized combination of various fragrance types makes you drink it in one breath like stepping into a quiet mountain and different scenery step by step.
Fourth, "fat"!
Northerners like to emphasize taste, so in Shandong, no matter the big dishes on the table, appetizing cold dishes, or even porridge with rice, clear soup with little water will never be liked by anyone.