The difference of materials: Linyi is black, with beef bones and beef as the main raw materials, and there are many seasonings and ingredients, and the soup is thick and heavy; Jining has sheep, pigs and chickens. The bones and meat of sheep, pigs and chickens are the main raw materials, and the auxiliary materials such as wheat kernels and spices are less than black ones. This soup is thick and white.

The taste is different: the black naan tastes heavy and the beef is full of flavor. Black pepper is particularly comfortable to drink after seasoning, especially in winter. Tang San of Jining emphasized the fragrance of bone marrow.

These two kinds of Tang San are different. For people who like to drink Tang San, both of them are delicious.

Linyi is beef or mutton cooked with wheat kernels. The meat is rotten, mellow and chewy. Jining is a bone-washing egg, better than fishy, and most of them have a strong fishy smell. Medium-cooked mutton, frozen in the refrigerator, sliced with a sharp knife.

It is said that soup sprinkling originated in Tengzhou. There are two prototypes. One is that soup sprinkling is a way of eating for conference semifinals in the western regions, and the other is that the Tengzhou Wang brothers sold pears to the south and learned their fried wheat porridge. Later, their improved taste spread. As for the disputed taste of soup in these two places, the difference is that black pepper is added. In addition to the meat of the soup, there are also beef and mutton, which are added after the soup is cleaned.