The most interesting thing to know about Chaoshan cuisine in Beijing is to start with casserole porridge. At that time, there was a Huiji in the south of Beijing Landao Building Road. The main tidal casserole porridge, Puning bean paste was also seen in this home for the first time. When you come to Shantou this time, you must also try it in the country of origin. The last meal before the plane, leave a good casserole porridge. From the Zhongshan Park, four people took a taxi to find a palatable restaurant. The palatable restaurant nestled in the alley is not a "visitor". There are no guests at 4 o'clock in the afternoon. Compared with the large-scale Haiji beef shop, the casserole porridge stalls are small door faces, which are basically family-run. A row of stoves can cook up to four pots of porridge at the same time. The female boss is in charge of the kitchen, taking care of the fire, the seasoning, the discharge, all by eye. During the time we were eating, we also had take-away meals from time to time to take meals. Casserole porridge is now on the spot, charged by bit, so we four people have three different flavors for one person. Later, I added a new one and ordered fresh spinach and quail eggs. is a crab + scallop, which is visually thicker. Crab cream also dyes the porridge bottom into a light yellow color. The crab is a kind of casserole porridge. It is combined with the thick meat of scallops. The savory taste is the heaviest. Salmon porridge and porridge. The squid porridge is the worst, but it is very popular. There is no squid's suffocation, because it is especially sweet with shredded mushrooms and pepper. The porridge here is delicious, and the hidden hero is the porridge and the shredded mushrooms.