三及第汤：寻常食材里的客家真味

Core Viewpoint - The article highlights the cultural significance and culinary tradition of "Sanji Di" soup among the Hakka people, emphasizing its ingredients, preparation methods, and the growing popularity of this dish beyond its origin in Meizhou [1][2]. Group 1: Cultural Significance - "Sanji Di" soup is deeply rooted in Hakka culture, symbolizing the connection to local traditions and the essence of Hakka cuisine [1]. - The name "Sanji Di" refers to the top three ranks in the imperial examination system, linking the dish to historical significance [1]. Group 2: Preparation and Ingredients - The soup is made from pork offal and herbs, with a focus on the quality of ingredients, such as using pork from pigs weighing over 200 kilograms for optimal flavor [2]. - Different regions have variations in preparation, with some preferring a red color from added red yeast rice, while others maintain a clear broth to highlight the original flavors [1]. Group 3: Expansion and Popularity - The flavor of "Sanji Di" soup has spread to various locations, including Guangzhou and Shenzhen, where local restaurants maintain traditional preparation methods [2]. - The dish is appreciated for its nutritional balance and health benefits, aligning with the local preference for food with therapeutic properties [2].