Linyi pays more attention to cooking, and Linyi has strict requirements on cooking time, mixing and tools. Usually choose ingredients on the first day, make soup at night, and make it the next morning. (Therefore, this has also led to the frequent loss of the tip of the tongue, because the authentic taste is very complicated and takes a long time, resulting in many simple but not authentic tastes. ) The raw materials are mainly meat, onion, ginger, spiced powder, salt and starch. Some also add Amomum villosum, clove, dried tangerine peel, cinnamon, purple beans (peeled), star anise, fennel and jade fruit. Some of them used as many as 40 kinds of materials. Cooking pots are also different from ordinary pots, which are several times larger than ordinary pots. Compared with ordinary pots, the biggest difference is the neck. The so-called neck is to make a 50 cm high "neck" on the top of the pot with stainless steel. It is said that this is to prevent the fragrance from running out.

In fact, the knowledge of making naan is mainly in soup. Many naan shops are handed down from generation to generation, and soup is a century-old soup. It can be said that the old Tonga new soup is an "endless soup". In addition, the pot cover and firewood used for cooking soup are exquisite. The pot cover for making naan must be made of cypress; Fruit trees should also be used as firewood to cook soup. Only in this way can we make the original Jining brain. Authentic Jining Tang San also uses minced meat (minced meat) mixed with seasonings such as onion, ginger, coriander, soy sauce and vinegar as a side dish for drinking Tang San. Because Jining is one of the three major components of Shandong cuisine (Jining cuisine, jinan cuisine cuisine and Jiaodong cuisine), all Jining Tangsan dishes are unique and authentic.