Introduction to Tanjia Cuisine
Tanjiacai was founded by Tan Zongjun, a bureaucrat in the late Qing Dynasty and the early Republic of China, and has a history of more than 100 years. It is one of the most famous official dishes produced in Beijing.
Tan's father and son loved delicacies all their lives. They paid a lot of money to hire famous chefs in Beijing to satisfy their appetite. When entertaining colleagues, they should make arrangements in person to make the food at home exquisite and delicious, and win the praise of all the diners. Therefore, it has won the reputation of "boasting and boasting in the food industry". Tan's cuisine has absorbed the strengths of famous chefs of various schools and successfully combined the northern and southern cuisines. With its unique cooking and exquisite dishes, it has created an original school and has been handed down to this day.
Tanjia cuisine is sweet and salty, suitable for both north and south. In cooking, the ingredients are selected carefully, the ingredients are hard, the heat is sufficient, and the original flavor is emphasized. Especially in the preparation of chicken soup, the essence of Tan's cooking is more obvious. The soup is made of high-quality raw materials such as chicken, duck, pork elbow, scallops, Jinhua ham, etc., which are not used for real materials. The soup is strong, mellow and delicious. The dishes cooked are more delicious. It is these unique features that are greatly appreciated by the gluttons. Especially in cooking bird's nest, shark's fin, abalone and other seafood. So that many diners were fascinated and flocked.
Someone once ate the swallow wing mat of Tan's family dishes, and praised the "civilization of human diet" as a "peak"!
Raw materials: Haima, Yaozhu
Features: fresh and delicious, with strong health function
Raw materials: leapfrog, Xianglian
Features: black pepper seasoned meat is fresh and tender
Raw materials: half Huaxing duck, local lotus root
Features: The secret formula has rich taste
Raw materials: 2 baby pigeons, some lotus seeds
Features: Fragrant and smooth, with the freshness of pigeon meat mixed with local lotus leaves and Xianglian
Raw materials: cheese bone, wild fish
Features: fresh, tender, and smooth. Serve with seasonal side dishes and hot pot
Raw materials: tripe, snow beef
Features: spicy and refreshing, the improved Sichuan pot bottom can better meet the local taste of Xiangtan
Raw materials: crispy bone, radish skin
Features: crispy and refreshing, it is a rare delicacy in rice and wine dishes
Raw material: rural dried small swimming fish
Features: Fragrant and refreshing, using farm-made small swimming fish, in line with local taste