One of China's most famous government dishes was created by Tan Zongjun, a bureaucrat in the late Qing Dynasty. He mixed his hometown Cantonese cuisine with Beijing cuisine into Tanjia cuisine, which shook the capital. After the family road falls, the children and grandchildren set up a banquet at home to help the family, which has been passed down to this day, and it is said that this is the earliest private dish in China. After many changes, in 1958, Zhou Enlai personally arranged for "Tan Family Cuisine" to be stationed on the seventh floor of the West of the Beijing Hotel.
Following Peng Changhai, the second-generation chef of the Tan family, Wang Binghe, the third-generation heir, is a master chef in Beijing and has won many awards. In charge of the kitchen for more than 30 years, he is well versed in the cooking techniques of Tan's cuisine, and continues to innovate, from the original more than 100 kinds of dishes to today's more than 300 kinds of dishes, clear soup swallow vegetables, yellow stewed shark fin, Luohan prawns, Chai Duck are his representative works.
Liu Zhong, the fourth-generation successor, is a close disciple of Wang Binghe and became the head chef of Tan Jiacai in 2009. In 2002, he went to the Grand Hyatt Hotel in Hong Kong with Chef Wang Binghe to complete the "Tan Family Cuisine Food Month" and successfully received many international and Hong Kong celebrities.
The cooking method of Tanjia cuisine is mainly burned, stewed, simmered, relied on, and steamed, "long in dry goods and hair, and good at cooking Haibazhen in soup and old fire". Therefore, many gourmets are rushing to the Tan family's expensive shark fin and bird's nest dishes. Bird's nest and shark fin do not have much flavor in themselves, and they mainly pay attention to the selection of materials and the preparation of dry goods. The bird's nest is made of bird's nest that has not been bleached and has a gray color, and the most primitive manual swelling and impurities are removed; Shark fin is generally selected from the top Luzon yellow, about 4,000 yuan per catty, but due to the different acceptance of diners now, some sea tiger wings, golden hook wings, etc. are also selected.
And the delicious and rich flavor of these expensive dried goods is due to the broth. Tan family old fire cooking broth, the selection of more than three years of domestic chai chicken, more than two years of old duck, pork knuckle, scallops, ham and other raw materials, in the raw materials cleaning, blanching, foaming, heat control and other details are very particular, the boiled soup is of high quality. The thick soup is processed to make clear soup, head soup, second soup, and third soup (hair soup), which are used in various dishes. As the treasure of the town, shark fin rice, yellow braised shark fin, clear soup swallow vegetables, the ingredients themselves are mainly to enhance the taste, and its most delicious are the credit of the broth, these dishes are a must-order dish for banquets, the unit price is one or two thousand yuan, very expensive. The dried prawns, Luohan prawns, and firewood ducks, which can be called the best dishes of the Tan family, are also inseparable from the foil of broth.
Buddha jumping over the wall is also a Tan family dish that has to be mentioned, using abalone, sea cucumber, fish lips, belly silk, quail eggs, scallops, mushrooms and other raw materials, the material is ruthless, the soup has an endless aftertaste, and the unit price of mini Buddha jumping over the wall is 198 yuan. Diners who are squirming may feel that Tan's cuisine is not as good as the VIP building next door, but in fact, the executive chef of the VIP building is also studying under Tan's cuisine.
On both sides of the long red carpet aisle, there are ten private rooms, although the decoration is relatively simple, but the tall rooms, with carved beams and columns, tables and chairs, show the style of the old-school government, young people may not like it very much. The private room is suitable for banquets of 8 to 10 people, and it is recommended that the restaurant side dishes according to the quotation before ordering. The hall is set up with loose tables, mainly for 2 to 6 people, it is recommended to order a la carte, the dishes with a unit price of dozens of yuan can also be tried, the cheapest hemp paste bun is only 6 yuan, and the taste is praiseworthy. Among the more than 300 dishes, the products are somewhat uneven, so in recent years, some guests have lamented that Tan's dishes have eaten the old book.
The service is OK, the young waiter is more enthusiastic, but not professional and meticulous enough, not as good as Meifu and Chengfu.
