Beijing, Part 1

I forgot to take a picture of this restaurant, but it was downstairs from Lucca. The place is named after the soup in the top of this photo. It’s like rice porridge, but a little different.The fried shrimp was delicious, crispy, tasty and spicy!


We accompanied this with some steamed melon (with shrimp), and the porraige (mine was oats, and some sort of large fruit/nut).


And lastly, once again, we topped it off with fish. This time schezuan boiled fish. This dish was my favourite of my trip, the fish was tender, and the soup very spicy.


I'm hungry just thinking about them all! Yum!

Alan :)