Method: 1. Wash 250 grams of barley kernels and soak them in water until soft; wash 10 old hens and blanch them.

2. Take a large pot, add 25 kilograms of water, bring to a boil over high heat, add chicken and barley kernels, bring to a boil over high heat, reduce to low heat and simmer for 3-4 hours, take out the chicken and tear the chicken into small strips.

3. Mix 750 grams each of salt and scallion rice, 1500 grams ginger rice, 150 grams each five-spice powder and black pepper, and 1 kilogram of soy sauce in advance; add 5 kilograms of flour and water to make a thin paste.

4. First, pour the prepared seasoning into the pot for cooking wheat kernels, bring to a boil over high heat, then reduce the heat to low, pour the prepared flour paste into the pot, and simmer slowly over low heat (to prevent the bottom of the soup from sticking).

After it boils again, you can turn on a very small fire to keep it warm.

5. Put a little shredded chicken into a bowl, pour in the boiled and heated soup, and drizzle in a little sesame oil to taste.

Guests can add a little coriander or vinegar to taste according to their own preferences.

1. Grit soup, a traditional snack with local characteristics in China.

Grit soup has won honors such as the top ten gold medal tourist snacks in Shandong Province, the first gold medal tourist snack in China, and the intangible cultural heritage of Suzhou City.

There is a record in "Shuo Yuan·Miscellaneous Words" that "if you don't eat for seven days, you won't be able to eat rice soup or grits".

"Book of Rites·NeiZe" says: "Gritts are made from beef and mutton, three of which are as one, and cut into small pieces. Combine two pieces of rice and one piece of meat as bait and fry them." The "grits" mentioned here are quite similar to today's

mix.

2. Origin Grit soup, also known as "meat porridge", is a traditional food. It is said to have originated in Linyi and is now a common breakfast for local people.

It has a long history. There is a record in "Shuoyuan·Miscellaneous Words" that "if you don't eat for seven days, the quinoa soup will not be grated."

The soup is not gritty."

"Book of Rites·NeiZe" says: "Gritts are made from the meat of cattle and sheep, three parts are made into one, and they are chopped into small pieces. Mix two pieces of rice and one piece of meat together as bait, and fry them." The "grits" mentioned here are quite different.

Similar to today's rice dumplings.

Among the 16 varieties listed in "Yizhou Zhi·Zhi" during the Kangxi period of the Qing Dynasty, "grilled food" was included.

Among the 16 varieties listed in "Yizhou Zhi·Zhi" during the Kangxi period of the Qing Dynasty, "grilled food" was included.

Literally speaking, "糁" refers to a soup made from meat. According to legend, glutinous rice balls were the breakfast drink of people in the ancient Western Regions.

A breakfast food of the Hui ethnic group, it was first run by a Hui couple in Linyi in the Yuan Dynasty. It was called "roat paste" at that time. Later, more and more imitators were imitating it. In the Ming Dynasty, it was designated as "grit". Later, the local people named this food

Meat porridge is called grits.

Before liberation, there were eight grits shops in Linyi City, among which the chicken grits from the Huang family, Liu family, and Wu family and Chen Yushan beef grits were the most famous.

In 1946, when Comrade Chen Yi was stationed in Linyi, he was a frequent customer of Huangjia Zongpu.

Currently, there are dozens of famous glutinous rice dumpling shops in Linyi City, and small and medium-sized glutinous rice dumpling shops are popping up everywhere. Linyi glutinous rice dumpling restaurants have also been opened in Shanghai, Qingdao and other places.

Shanghai International Hotel and Jinan Nanjiao Hotel respectively hired Linyi glutinous rice dumpling technicians, making glutinous rice dumplings a hall of elegance.

From then on, Grits became known to everyone and has been passed down to this day.