There are two kinds of soup, one is "Hei San" in Linyi area. When boiling, a large amount of black pepper is put in and added to the crushed big bones for boiling, so the soup is dark and thick. The other is to switch to white pepper, that is, the other is "white naan" in Zaozhuang and Jining areas. The "San Tang" in Linyi and Zaozhuang have similar business premises, 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. The soup in Zaozhuang is clear, light, fragrant and white, not thin or thick, not salty but spicy, and it warms the stomach when drunk. Taian's naan is clear soup, which is different from Linyi's black naan, Jining's pepper white naan, and Linyi's naan is too greasy and oily; The San in Jining has a spicy taste.

Introduction to the characters of San.

Pronunciation: sá, shēn, sǐ n. Sá, sá dialect, rice grain (refers to cooked rice). Small residue (corn bran) made from grain. N, n, n, painted, azurite. Chicken (or beef, mutton) and wheat kernels, flour, onion, ginger, salt, pepper, spiced powder, sesame oil, sauce vinegar and other raw materials are used to make the soup, which is thick and thick, and pays attention to "hot, spicy, fragrant and fat".

The related words are Xue San (xuě shēn), Qu San (qǔ shēn, that is, wine trough), Qu San (Q ū s ǐ n, referring to wine trough) and yù shēn (Y ǐ sh ē