Tang San is mainly popular in Shandong, Jiangsu (Xuzhou), Anhui (Suzhou), Henan (Xiayi) and other regions, probably around Huaihai. Tangsan in different places is similar, with unique flavor and strong points.

It is said that Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River and crossed Weishan Lake. At that time, this area should be tengxian. Emperor Qianlong did not consider tea and rice on board. He doesn't know if he is ill or what happened. Then someone offered a bowl of soup and tasted it. Hey, it's delicious! So I asked, what soup is this? The following people are smart, so they answer Emperor Qianlong, what soup is this! That's how the soup came from.

Cooking naan requires a special kind of griddle. This pot is made of fresh purple willows. It smells delicious and can be used to simmer soup. After noon the day before, the chef who made the naan washed the whole skeleton and meat, split it and washed it repeatedly until there were no impurities. In order to ensure that diners can drink fresh naan in the morning, they will boil water at 12 in the evening.

Put the whole skeleton in a pot, add spiced spices, ginger, scallion and Shaoxing wine to remove the fishy smell and refresh it, and cook it for three hours with strong fire until the meat and bones are separated, and take out the meat. Then simmer for two hours, and the bone marrow will soften and boil. At this time, the soup was milky white and rich in bone fragrance. The pith oil rises slowly, and in the rhythm of firewood jumping, it drifts away with the smoke from the kitchen, welcoming the sleepy sun in the morning.