The word "San" is a polyphonic word, which has three pronunciations in encyclopedia, namely sá, sǐ n and shēn n. Linyi's "San Tang" is the pronunciation of sa. 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 with countless celebrities living here in history, and the origin of this "San Tang" is related to the famous book sage Wang Xizhi. Wang Xizhi was born in Wang Langya, a famous family in Wei and Jin Dynasties, and only in the later period of Nandu did he get the "Preface to Lanting", the "best running script in the world", which has been passed down through the ages.
According to legend, when he was still living in Linyi, a poor couple fled and came here. Wang Xizhi saw their pity 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 that the opportunity to repay the debt had come, so they slaughtered the only old hen in the family and added some white rice and cold-expelling herbs to cook porridge in the pot.
I didn't expect my husband to be tired one after another, and he fainted when he kept the fire at night. When he woke up the next day, the chicken porridge that stayed up all night looked dark, which made it difficult to arouse his appetite. Although the wife is very angry, there is nothing to express her feelings at home, so she can only crustily skin of head and fill chicken porridge to visit the benefactor, Shu Sheng.
Book sage Wang Xizhi
Wang Xizhi was friendly, so he was embarrassed to blow the husband and wife's mind, so he took a bite, but he didn't want to eat it in one bite. He swept away this bowl of black porridge and wrote the word "ginseng in rice" in his excitement, meaning "ginseng in rice".
Later, the world put the word "Mishen" together, which gave the name of "San" soup. We can't verify whether this statement is true or not, but it is an indisputable fact that "San Tang" has gradually flourished in Linyi. A snack can permeate the lives of ordinary people like a spring breeze and drizzle, and it will not disappear after countless years. It must have its own uniqueness.
The standard of Linyi San Tang's taste can be summarized as "hot, spicy, fragrant and fat".
First, "hot"!
Needless to say, this soup tastes the most authentic only when it is hot just out of the pot. If it is 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 the mouth, the whole body is warm and full of warmth, and it is natural to pursue eating 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 less intense, but more mellow.
Third, "Xiang"!
The fragrance of Tantang is a kind of mixed fragrance suitable for Shandong people's tastes, which is not as pure as that of the south, but the optimized combination of various fragrances makes you drink it in one gulp like stepping into a quiet mountain, with different scenery step by step.
Fourth, "fat"!
Northerners like to emphasize taste, so in Shandong, whether it is a big dish on the table, an appetizing cold dish, or even porridge with meals, clear soup and scanty water will never be liked.