The Origin of Grits
Grits (sá) soup, also known as "meat porridge", is a traditional food popular in many places at the junction of Shandong, Henan, Jiangsu and Anhui. It 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. According to legend, grits were a breakfast drink for people in the ancient Western Regions and were introduced to the mainland during the Tang Dynasty. Legend has it that when Emperor Qianlong went to the south of the Yangtze River, he drank this soup and praised it very much. He asked the locals "what is it called"? The emperor said so, and the locals also called it "what" soup. Grit soup is especially good in Linyi, Jining, Xuzhou, Jinan, Zaozhuang and other places.
Among the 16 varieties listed in "Yizhou Zhi Zhi" during the Kangxi period of the Qing Dynasty, "grilled food" was included. According to legend, glutinous rice flour was a breakfast drink for people in the ancient Western Regions. It was introduced to the mainland during the Tang Dynasty, while Linyi glutinous rice flour was introduced from Dadu (now Beijing) of the Yuan Dynasty. By the Ming Dynasty, locals called this meat porridge grits. Before liberation, there were 8 grits shops in Linyi City, among which Huang's and Liu's chicken grits and Chen Yushan's beef grits were the most famous. In 1946, when Comrade Chen Yi was stationed in Linyi, he was a frequent customer of Huangjia Zongpu. At present, there are dozens of rice noodle shops in Linyi City, and Linyi rice noodle restaurants have 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 hallmark of elegance.
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The Story of Nuts
Story 1:
The name "糁" is related to Emperor Qianlong. It is said that when Emperor Qianlong went to the south of the Yangtze River, he passed by the dock town of Tancheng and wanted to taste the local famous food. The local officials offered this unique breakfast. When Emperor Qianlong tasted it, he found that he had never tasted such delicious food. He asked casually: "What is this (grit)?" The local official nodded hurriedly: "What is this (grit), what is this (grit)." Therefore, the emperor's casual question became what it is now The name - Zong.
Story 2:
During the Eastern Jin Dynasty, a poor out-of-town couple fled famine and came to Linyi. Wang Xizhi, the great calligrapher at the time, saw how pitiful they were and often helped them. The two were very moved and had nothing to repay. Once, when Wang Xizhi fell ill, the two of them felt that it was an opportunity to repay their kindness, so they killed the only hen that was left at home to lay eggs and made soup, and added some common Chinese herbal medicines to dispel cold in the soup. I wanted to cook the chicken until it was tender, but my husband, who was watching the fire, fell asleep and cooked the soup all night. The next day, looking at the blackened chicken soup, his wife was very angry, but there was nothing else at home, so she had to give the "mushy" chicken soup to Wang Xizhi. Besides, Wang Xizhi was originally ill in bed, and his illness improved slightly after taking traditional Chinese medicine. However, his mouth was dry and his tongue was bitter, and he had no appetite. When he saw the chicken soup that was brought to him, he was embarrassed to brush off the kindness, so he took a bowl and tasted it. I tasted it, but I didn’t expect that I felt refreshed immediately after drinking it, and my illness was mostly cured. On a whim, I wrote the word "rice ginseng" with my pen. Later, later generations called it grits.