The most hidden seafood restaurant in the capital, Sheng Zhongyu is the best. This small shop specializing in Teochew cuisine is well-known in the food circle for its delicious food, secluded location and foul environment, and many food bloggers have made a special trip to visit, and in Beijing, this seafood desert, Shengzhong Yu Guangwei Restaurant is almost a bit of an oasis.

Shengzhong Yu Guangwei Restaurant is located in the Chaoshan settlement area of Shazikou, in the basement of a wholesale market for cultural and sports gifts, with a conspicuous archway outdoors on the first floor. Walk down the archway from the long-standing faulty escalator, turn into the gate under the escalator, push open the heavy and greasy orange curtain, and what comes into view is a row of dark and dirty stalls and dazzling plastic tables and chairs. The innermost part of this stall is Sheng Zhongyu Guangwei Restaurant, which displays all kinds of food, and the dining area is located on the inside of the stall.

Sheng Zhongyu is a common form of cold stall in Chaoshan and Hong Kong, all the dishes are displayed in the stall, and the dishes are relatively rich, most of the Chaoshan classics can be found here, brine, stewed soup, seafood and so on. More than half of them are seafood, with fresh ingredients, frozen fish and raw pickles that have already been made. Sheng Zhongyu's ingredients are all airlifted from Chaoshan, from fish, shrimp, crabs and shellfish, to seasonal vegetables, seasonings, soy products, etc., all of which are original Chaoshan goods. Sheng Zhongyu's shallow sea fish, such as dogmother, sand tip, bamboo boy, bamboo shoots, light nails, parrots, pomfret, etc., all come from Shantou Hong Kong, and many of these small fish are only popular in the Chaoshan area, and they are delivered chilled every day, and the color is no less than that of fresh sea catch. Sheng Zhongyu mainly promotes the traditional Chaoshan soybean sauce stewed fish practice, with the special soybean sauce and small fish from Chaoshan Puning cooking, and then add a small amount of pepper shreds and celery segments to enhance the flavor, the fish meat umami catches the tongue, the saltiness is moderate, the bean sauce is fragrant and warm, and the taste is sweet and moist. Customers can choose their own fish, these small fish are delicious and not fishy, but each has its own characteristics, such as the bamboo is tighter, the sand tip is softer, and the dog mother is soft and tender like tofu.

Frozen fish and seafood and raw pickled seafood are also worth trying, frozen fish is the "fish rice" that Chaoshan said, fresh fish salted and dried, the fish body is firm and stiff, shiny, and the fish meat is solid and salty. Frozen red crab is also a high-quality one, with delicate strands, delicious and tender, and a cool and smooth taste. Chaoshan raw pickle, known as the "poison" of food, soy sauce, chili, garlic, coriander and other marinades will soak the seafood and eat it directly, raw pickled shrimp, raw pickled shrimp, raw pickled crab, raw pickled blood cockles, etc., the original taste of seafood is interpreted to the extreme. A small stir-fried plate of gold does not change to fried thin shells, fried flower nails or stir-fried snails with pickles, which is even more refreshing. In addition to seafood, the watercress in the soup is hot and fragrant, and a plate of sesame leaves, water spinach and other seasonal vegetables is also a good choice; Traditional Teochew dishes such as brine, fried kuay teow, oysters, shrimp and dates are decent.

Although the environment of Shengzhong Yu Guangwei Restaurant is dirty, and the stalls and dining area at the entrance are also very simple, but deep into the interior of the restaurant, the dining environment is acceptable, and the simple home-style decoration is quite comfortable, not as bad as outside the restaurant. The restaurant owner, chef, and waiter are all Chaoshan people, and they will help customers order properly, and they will be quick with their hands and feet, and they will liquidate and pour water in time.