Ideally, Chao Long is for breakfast; however, it is also great for getting sober after a night of heavy drinking. The best part of Chao Long is Huyet (pork blood), which is barried under the congee in the photo. I also love Chao Quai (deep-fried breadstick) even though it is so greasy. Make sure to keep the heat on all the time because Chao Long is best when it is hot. Most important of all, the intestines need to be wash thoroughly to get rid of the odors before cook. That’s as far as I know so don’t ask for my rescipe.