In the Eastern Jin Dynasty, a poor couple from other places fled to Linyi, and the great calligrapher Wang Xizhi often helped them. On one occasion, Wang Xizhi was ill. In order to repay their kindness, they killed the hen who laid eggs in the soup at home and added some Chinese herbal medicines to the soup. They wanted to cook the chicken, but the husband who watched the fire fell asleep and cooked the soup all night.
The next day, the chicken soup was cooked black, so there was nothing else at home, so I had to give it to Wang Xizhi. Wang Xizhi looked at the chicken soup sent, embarrassed to be moved by the kindness of others, so he took a bowl and tasted it. Unexpectedly, this glass of wine refreshed him and he recovered most of the time. On a whim, he casually wrote down the word "Mi Shen", which was later called "Three".
Linyi introduction:
Also known as "Yishui", "Shēn" has two pronunciations in the dictionary, one is "s m \u n", which means rice grains, and the other is "sh65".
The earliest influence was chicken powder, and now it has developed into pork powder, beef powder, mutton powder and so on according to personal taste. It is a delicious dish of the Han nationality and belongs to Shandong cuisine. It is spicy and delicious, fat but not greasy, dispelling wind and cold, invigorating the stomach, and is deeply loved by local people. Drinking Naan in the morning is a traditional food custom in Linyi City, Shandong Province, which has become a famous local snacks in Shandong Province.
The earliest naan was made of wheat and rice. Soak wheat and rice in water overnight to make them soft and perishable, and then cook them in chicken soup (with appropriate amount of water).
Cook until the wheat and rice are soft and the soup is thick, add ginger and a lot of pepper, then cook for 2-3 hours on low fire, then tear the cooked chicken in the soup into filaments, paste the eggs and put them in a bowl, then add mustard tuber, coriander, a little sesame oil, salt and monosodium glutamate into the bowl, and directly wash the hot naan into the bowl.
Linyi pays more attention to cooking and has strict requirements on temperature, time, mixing and tools. Usually choose ingredients on the first day, make soup at night, and make it the next morning. The raw materials are mainly Fructus Amomi, Flos Caryophylli, Pericarpium Citri Tangerinae, Cortex Cinnamomi, Semen Ziziphi Spinosae (peeled), Fructus Anisi Stellati, Fructus Foeniculi, Yuguo, Cortex Cinnamomi, Radix Angelicae Dahuricae, Rhizoma Alpiniae, and Fructus Zanthoxyli. , increase the function of warming spleen and strengthening stomach.
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 pot, the biggest difference is that it has a neck. The so-called neck is a 50 cm high "neck" with a stainless steel ring on the top of the pot. It is said that this is to prevent the fragrance from running out.