Tanjia cuisine, also known as Bangyan cuisine, is an important representative of official cuisine and even Beijing cuisine, integrating Cantonese cuisine and Jinglu cuisine, good at dry goods and good at cooking wings, abalone and ginseng. Tan Jiacai is the family banquet of Tan Zongjun, a bureaucrat in the late Qing Dynasty, and Tan is the list eye of the second year of Tongzhi, so it is also called "list eye dish". The "Tan Family Cuisine" of Beijing Hotel is the descendant of Tan Family Cuisine, and it is also the root of each branch of Tan Family Cuisine that has been handed down to the world. Tan family cuisine was originally only used for private banquets, but after several generations of Tan descendants, it gradually evolved into a private restaurant. During the Great Leap Forward in 1958, Tan Jiacai moved into the Beijing Hotel with the help of Premier Zhou Enlai, and since then the Beijing Hotel has become the base camp of Tan Jiacai. At present, Liu Zhong, the head chef of Tan Family Cuisine, is a close disciple of Wang Binghe, the third generation of Tan Family Cuisine, and has participated in many state banquets and served many national leaders and foreign guests. The executive chef of the Beijing Hotel, Zheng Xiusheng, is under the tutelage of Chen Yuliang, the third-generation successor of Tan family cuisine. Wang Binghe and Chen Yuliang are both representatives of the Zhongxing period of Tan Jiacai in the middle and late last century, and they are well-known. Yellow braised shark fin is one of the famous dishes of the Tan family, according to legend, the alcohol prince Zaifeng, the master of Chinese painting Zhang Daqian are very fond of this dish, according to legend, when Zhang lived in Nanjing, he missed the Tan family's yellow braised shark fin, and even did not hesitate to ask someone to go to Beijing to buy, and flew it to Nanjing. The broth is the essence of this dish, the chicken and duck hang out of the bottom soup, simmer into the soaked shark fin, with the ham and scallops, simmer for a long time, and after the completion of the chicken, duck, ham and scallops, etc., the soup is put into the bowl. The finished product is golden in color, the soup is mellow, full of gelatinity, the shark fin beads are round and jade, soft and glutinous and fragrant, on the one hand, it combines the light taste of the Tan family in Guangfu, on the other hand, it combines the strong and mellow Jinglu flavor, salty and sweet and palatable, so the taste of both the north and the south is suitable. In the early private dining era of the Tan family, the yellow grilled shark fin required the selection of the best "Luzon yellow", that is, Philippine yellow meat wing, which was very expensive. However, today's Tan family cuisine has been state-owned for many years, and the unified purchase of ingredients at the state-owned enterprise level has also made it difficult for its raw materials to reproduce the poverty and luxury of the past. Fortunately, although the selection of materials for Tan's cuisine is not top-notch, it is also decent, the quality is also very stable, the wing meat is thick, the wing needles are long and round, and the craftsmanship of hair preparation, processing and stewing is also excellent, which does not disgrace the name of Tan's cuisine. However, the price of braised shark fin is as high as ever, and the price of 2,000 yuan per serving also discourages many diners. Buddha jumping over the wall is also the Tan family's housekeeping craft, shark fin, sea cucumber, abalone, fish maw, fish lips, quail eggs, crab meat, scallops and other raw materials are all into the altar, pig's trotters, whole chicken, etc. are stewed, and then steamed and boiled with the original juice in a small pot, the soup is golden and rich, compared with the practice of Fujian cuisine is more oily, Tan's cuisine is more delicious, and the original taste of Lu cuisine is vividly embodied. Yipin abalone, shark fin rice, clear soup swallow vegetables, scallion braised sea cucumber, etc., are all classic dishes of Tan family cuisine, and these dishes are inseparable from the hanging soup simmering of Tan family cuisine. Traditional dishes such as braised prawns, dried prawns, and duck are also recommended. The braised shrimp here is stir-fried with shrimp head to make anointment oil, and the braised prawns in broth red sauce have a mellow and heavy taste, and the shrimp meat is tender and sweet, and it eliminates the thick tomato sour taste brought by the general Shandong cuisine restaurant ketchup coloring, and the taste is outstanding. As a veteran state-run restaurant, Tan Jiacai of Beijing Hotel has clearly shown the old state of Longzhong in terms of environment, although the past glory can be vaguely seen in the decoration, but it is difficult to hide the damage and obsolescence. The service is basically appropriate, the attitude is enthusiastic, but the eyes are average, and the details are often missed. Tan's cuisine is basically a small private room banquet, and it is recommended to book in advance.