Have a bowl of Camellia oleifera for breakfast, suitable for all ages! Serve a bowl of carefully boiled pulp juice, sprinkle with mustard tuber, parsley and chopped green onion, and then spread a full handful of chopped prickly heat, which is crispy and delicious. There is a skill to follow in eating camellia oleifera. If the prickly heat that is ready to come out is completely stirred into the juice, it will suddenly lose its crisp taste. Therefore, you must not directly stir the camellia oil. Let the prickly heat pile on the surface of the bowl. When you want to eat it, hold the bowl with your left hand and the spoon with your right hand. Start from the edge of the bowl, and a spoonful of it will be delivered to your mouth, with both pulp juice and prickly heat. The crispy feeling of the prickly heat is blended with the taste of the pulp juice, making it delicious beyond words. Camellia oleifera in Langzhong and inby, the bean juice in old Beijing, belong to the same type on the table. They are both fried and crispy pasta, which is eaten after being rolled in thick juice. The difference is that the fried seeds in Langzhong are not as deep as those in inby, while the extraction process of bean juice in old Beijing is more complicated.