At dinner last night, a friend from Guangdong was in a hurry to pick up the God of Wealth. On the 23rd day of the twelfth lunar month, the kitchen god speaks well, and on the fifth day of the first month, he will report peace in the field. When I was growing up, I didn't hear this statement because I broke capitalism. It was not until Guangdong1early 1990s that the God of Wealth was known. Later, these festivals and customs gradually recovered in life, especially with the Internet, which spread quickly and conveniently, and it is a good sign for all people to get rich in all parts of the country.

You want to see the god of wealth now, that is, to get rich. But everything has its own way, there is the possibility of making a fortune, and there is the possibility of returning to before liberation. Let's try to make money. ()

I don't believe in the god of wealth or any immortal, but that doesn't prevent me from eating something good on Friday. Before the Spring Festival, I went to Shang Chaochao, a new Chaozhou cuisine restaurant in the center of Zheng Da, and I liked his food very much. I think Chaozhou food in Beijing is top-notch now. So I went with some friends at noon today. The Zheng Da Center has not been officially opened. There are only three restaurants in this building, namely Chaoshangchao, Xiangshangxiang and Hu Aixiang National Color. The parking lot is empty, unlike Guo Mao and Sanlitun, where there is no parking place. I have been to all three restaurants, and the products are very satisfactory. Now it is hard to find a room, which is likely to become a new highlight of catering in the core area of CBD.

MUGUR PETRU CIUBANCAN always goes back to Shaanxi for the Spring Festival. Knowing that I was going to eat, he specially arranged the menu. The main course is almost the same as last time, still wonderful and improved. A few friends enjoyed themselves and marveled that they had not eaten Chaozhou food of this level for a long time in Beijing.

Five-meter-high private room with a good view and big underpants on the side.

Chaoshan old fragrant yellow water. Sweet and appetizing, drink two cups before meals, and your appetite will be wide open.

Old goose head with Chaozhou brine.

Chaoshi frozen fish rice

Bake three layers of meat with ice.

Set up Puning Jiang Dou in East China.

Stir-fried fresh abalone with four-cornered beans in X sauce

Black truffle, melon and beef.

Huo Yan Pantong Tea Yellow Chicken

Braised meat pot with cold melon

Chaozhou sipan

Fried white eggplant in hometown

Fried mustard seedlings with square fish

Chen nian Lao Cai Zhou Fubao

Jiaodong black truffle mixed with bamboo shoots

Chaozhou tasty Cai

Fenyang fresh peach kernel mixed with dragon bean

Coconut Xiangshan medicinal juice

Abalone juice with gelatin (bit)

Chaozhou braised Wuyanggou silk noodles

Ginger, potatoes and mung beans are cool.

Here is a detailed introduction to lunch, and turn to Lingxin Xiaoxie's shop exploration notes.

The following text comes from the circle of friends of Lingxin Xiao Xie.

We got together for the first time during the Spring Festival and ate Chaozhou food in the small Hua Jiao Museum.

On the fifth day of the fifth lunar month, the first gathering of the Spring Festival, Mr. Dong and our good friends met at the new Chaoshangchao restaurant in the center.

Walking into the restaurant is like entering a small exhibition hall with different origins, different years and different varieties of rubber. As the second generation of Chaozhou, I am also knowledgeable [applause].

Chaozhou braised goose head, Chaozhou frozen fish rice, Chaozhou four platters, hometown white eggplant ... each dish has a distinct Chaoshan flavor, exquisite and delicious.

The three layers of skin are crispy and icy, the East Star Spot cooked in Puning bean sauce is delicious and sweet, and the cook the meat pot of cold melon is so delicious that it turns my eyes. The cold melon has been robbed.

Abalone sauce is made of 13-year-old yellow glue and stewed in Chaoshan abalone sauce. Boil it from the casserole on the dining table and put it on a plate, which is preheated to a hot hand. Soft and moist, fresh and thick but not greasy, it is different from white soup and yellow soup stew in the north.

Because I have Chaozhou gene and am deeply influenced by Chaoshan culture, I would especially recommend-

Huo Yan Pantong Tea Yellow Chicken

It's Qingyuan chicken prefabricated with Dan Cong tea, and the shutters of Phoenix Ridge in Raoping, my hometown, baked in a copper basin with rose salt. When serving, lighting the flame with rose wine not only makes the color prosperous, but also makes the fragrance of tea, wine and meat linger [lick the screen].

Chaoshan Lao Huang Xiang shui

Fellow Huang, known as the treasure of Chaoshan, is an old bergamot pickled. Chaozhou people regarded it as preserved fruit or brewing water, and thought it could stimulate appetite and help digestion. Old people in Chaoshan still feel that they can be humidified. Although I don't know if there is any scientific basis, it is indeed a good personal care product handed down from Chaoshan people since ancient times.

Chen nian Lao Cai Zhou Fubao

Old preserved vegetables are pickled dried radish, and Chaoshan people seem to have a natural sense of attachment and closeness to dried radish. When I was a child, my father often invited relatives from my hometown to Beijing to bring or mail dried radish from my hometown.

In Chaoshan cuisine, we often eat dishes made with preserved vegetables, such as preserved meat stew, preserved fish steamed vegetables and fried eggs, but when I was a child, I only ate a bowl of preserved rice porridge.

Eating the old preserved vegetables in porridge this time is familiar, comfortable and fresh [haha]

Chaozhou tasty Cai

This is a typical Chaozhou pickle, which is hard to buy in Beijing. I bought it at Shantou airport, too, and brought it to my dad to feel homesick. It's the side dish of "one second to Chaozhou" [blink]

Ginger, potatoes and mung beans are cool.

It's the first time to eat sugar water made of ginger and potatoes and stew it with mung bean kernels. Sweet and refreshing, especially suitable for ladies.

Shop exploration: the tide rises and falls.

? Category: Chaoshan cuisine

Coordinate: Beijing Zheng Da Center.

Recommended dishes: buckle flower glue with abalone sauce, tea king chicken with flame copper plate, preserved porridge with old vegetables, etc.

Per capita:? 600