Tuesday, 2121/12/16, Beijing, the fifth day of the first month

At dinner last night, friends from Guangdong were in a hurry and clamoured for the God of Wealth. On the 23rd of the twelfth lunar month, the kitchen god said good things, and on the fifth day of the first month, he would report peace in the fields. When I was growing up, I didn't hear such a statement because I broke the capitalism. I didn't know there was a meeting with the God of Wealth until the early 1991s in Guangdong. Later, these festival customs gradually recovered in life, especially after the internet, it spread quickly and conveniently, and it was a national act to get rich and make a good sign in all parts of the country.

what you want now is to get rich. But everything has its own way, and there is the possibility of getting rich, and there is the possibility of returning to before liberation. Let's work hard to make money. ()

I don't believe in the god of wealth, and I don't believe in any gods, but this doesn't prevent me from eating something good on the fifth day. Before the Spring Festival, I went to the newly opened Chaozhou restaurant "Chao Shang Chao" in Zhengda Center, and I liked his dishes very much. I think that the current Chaozhou cuisine in Beijing is the top one. So I went there with some friends at noon today. Zhengda Center has not officially opened yet. Only three restaurants, Chaoshangchao, Xiangshangxiang and Huaixiang Guose, are open in the building. The parking lot is empty, unlike Guomao and Sanlitun, where there is no place to park. I have been to all three restaurants, and the products are 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 went back to Shanxi 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 somewhat improved. A few friends enjoyed themselves and marveled that they had not eaten Chaozhou food of this level for a long time in Beijing.

the private room with a height of five meters has a good view, and the big underpants are on the side.

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

Chaozhou bittern old goose head.

Chao-style frozen fish rice

Three-layer meat on ice

Dong Xing Ban Puning Bean Sauce Boiled

Four-corner bean fried abalone with X sauce

Black truffle melon and beef

Flame copper plate tea king chicken

Cold melon braised pork pot

Chaozhou four platters

Hometown fried white eggplant

. Coconut-flavored yam juice

abalone sauce with flower glue (bit)

Chaozhou braised Wuyang hook vermicelli

ginger, potato and mung bean are cool

It is a detailed introduction to lunch to transfer the notes of Lingxin Xiaoxie's shop exploration here.

The following text comes from the circle of friends of Lingxin Xiaoxie.

The first gathering in the Spring Festival, eating Chaozhou cuisine in the small Huajiao Museum

On the fifth day of the fifth lunar month, the first gathering in the Spring Festival, Mr. Dong and our close friends made an appointment at the newly opened Chaoshangchao restaurant in Zhengda Center.

Walking into the restaurant is like entering a small exhibition hall of flower glue, with different producing areas, years and varieties of flower glue on display. As the second generation of Chaozhou, I have also learned a lot [applause ]

Chaozhou bittern old goose head, Chaozhou frozen fish rice, Chaozhou four-platter, and hometown white eggplant ... Each dish has distinct Chaoshan flavor and is exquisite and delicious.

The three layers of pork skin are crispy and tender, the East Star Spot cooked in Puning bean sauce is delicious and sweet, and the boiled meat pot of cold melon is so delicious that it turns to my eyes. The cold melon has been robbed [gluttonous ]

The yellow gum with abalone sauce, which is 2113 years old, is cooked in the hall and stewed in Chaoshan abalone sauce, and is now served on the plate.

As I have Chaozhou genes and am deeply influenced by Chaoshan culture, I would especially recommend it-

Flame copper plate tea king chicken

It is baked with Qingyuan chicken prefabricated in dancong tea, a louver in Phoenix Ridge, Raoping, my hometown, and rose salt fried in a copper basin. When serving, it is lit with rose wine, which is both a hot and prosperous color head. Chaozhou people took it as a preserved fruit or brewed water, thinking that it could stimulate appetite and help digestion. Old people in Chaoshan still think that it can be humidified. Although there is no scientific evidence, it is indeed a personal maintenance product handed down by Chaoshan people since ancient times [gluttonous ]

Preserved old vegetables and porridge

Preserved old vegetables are pickled dried radish, and Chaoshan people seem to have a natural sense of attachment and closeness to dried radish. When I was young, my father often invited relatives from my hometown to bring or mail dried radish from my hometown when they came to Beijing.

In Chaozhou-Shantou cuisine, we often eat dishes made with preserved vegetables, such as stewed meat with preserved vegetables, steamed fish with preserved vegetables and fried eggs with preserved vegetables, but when I was a child, I only ate a bowl of preserved vegetables from rice congee.

This time, when I ate the preserved old dish in porridge, it was familiar, comfortable and fresh [haha ]

Chaozhou refreshing dish

was a classic Chaozhou pickle, which was hard to buy in Beijing. I bought it at Shantou Airport and brought it to my dad to relieve his homesickness. It's the kind of "one second to Chaozhou" side dish [eye-popping ]

Ginger potato and mung bean are cool

It's the first time to eat ginger potato and mung bean kernels, which is sweet, smooth and refreshing, especially for ladies.

shop exploration: the tide is on the tide

? Category: Chaozhou-Shantou cuisine

Coordinates: Beijing Zhengda Center

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

Per capita:? 611