Sanheshi is mainly prepared by frying glutinous rice and peanuts and grinding them into fine powder for later use. The best choice for lard is cockscomb oil, which is pressed into oil by cooking in a pot, firewood is removed and oil residue is taken out. After a while, the temperature of lard in the pot is slightly lowered, sucrose is added, stirred with a spatula until the sucrose is dissolved, and then the fine powder of glutinous rice and peanuts is added, fully stirred evenly, and placed in a bamboo plate. When the temperature is not hot, it can be made into powder, block (molded), small cans and other forms according to your own preferences.

Gourmet efficacy: Sanheshi is fragrant, soft in taste, nourishing the gastrointestinal tract, increasing nutrition and strengthening the physique; Convenient to carry, store and eat; It's really a good diet therapy, and it's delicious.

Legend:

In the Song Dynasty, there was an old mother in the Chen family in Putian, who raised three sons. They all studied very hard and often forgot to eat or sleep. After a long time, they all got stomach trouble. Chen Ma loves her son dearly, and visits doctors everywhere for medicine. Finally, she gets a "three-in-one" remedy: frying it with lard, glutinous rice, peanuts and sucrose as a snack for reading at night. After the children used it, the stomach trouble gradually recovered, and after several years of hard work, all three brothers finally passed the Jinshi exam. After the news spread, all the neighbors learned to cook this kind of food. The folk prescription, formerly known as "three-in-one soil", is called "three-in-one scholar" because of its three sons. Since then, the production skills of Sanheshi have gradually become popular in Putian area and its neighboring counties. It has been passed down for more than a thousand years from the Song Dynasty, and this hard-working inspirational story has also been passed down today with the inheritance of Sanhe.