Inherit For Three Thousand Years

After sitting down in the box, Xiao Banxia said: The environment is a bit disappointing. The decoration here should be several years old, so it's a bit old.

After all, it is a time-honored brand, and it feels a bit old-fashioned. You also regard it as the accumulation of history. Xiao Yao can only explain it in this way.

Should we order now, or have we ordered in advance?

Butler Lu has already ordered the recipes in advance, all of which are the signature dishes of Tan's cuisine.

Xiao Banxia casually flipped through the menu and said, I've been hearing people say that Tan's food is very expensive, let me see what the prices are?

Roughly flipping through, Xiao Banxia exclaimed: It's really expensive, braised shark's fin is 2888 per person, clear soup with jelly vegetables is 998 per person, Tan's best abalone is 1188 per person...

No wonder our Mr. Tian said that last month the company entertained a few distinguished guests and spent 90,000 yuan for one table. The price of this dish is indeed high enough. For Xiao Banxia, ​​an ordinary person, such a price It's really unacceptable. If her younger brother hadn't become a rich man, she would definitely be reluctant to pay such an expensive price if it was spent by herself.

The waiter brought a pot of Shifeng Longjing, and the two drank tea while waiting for the food to be served.

Tanjia cuisine is the most famous official cuisine in China. In Xiao Yao’s memory, Pan Wu has tasted it many times. After receiving these memories, it is no different from his own experience, but after all, he did not taste it himself. He is still looking forward to the taste of Tan's cuisine.

Tanjia cuisine is salty and sweet, suitable for both north and south. The seasoning pays attention to the original taste, the production pays attention to sufficient heat and ruthless ingredients, and the dishes are soft and rotten, so the taste is delicious and the texture is soft and tender. The taste is mellow, soft and natural. Moderate and peaceful, paying attention to the original taste, Tanjia cuisine has its own cuisine, with nearly 300 kinds of dishes, and the most famous one is seafood dishes. Especially the jelly in clear soup in Tanjia cuisine is more unique.

Another feature of Tanjia cuisine is the emphasis on original flavors. Spices such as pepper are rarely used to cook Tanjia dishes, and seasonings such as pepper are rarely sprinkled after the dishes are cooked. When eating Tanjia cuisine, you should taste the taste of chicken when you eat chicken, and taste the freshness of fish when you eat fish. You must not use other peculiar smells to interfere with the original taste of the dishes. When stewing vegetables, you must not add soup or add juice, otherwise, it will not be the original juice.

Tanjia cuisine is a family dish, which is prepared slowly and carefully, unlike the dishes in ordinary restaurants, which are mostly prepared in a hurry due to business needs. In Tanjia cuisine, more cooking methods are roasting, stewing, braising, steaming, grilling, frying, roasting, and soup, etc., but there are few stir-fried dishes, and they do not pay attention to shaking spoons, turning over, etc. Spoon and other techniques. It is also for this reason that if you want to eat Tanjia cuisine, you have to make a reservation in advance, which is the most ideal, leaving enough time for the chef to prepare and prepare ingredients

Tanjia cuisine is most famous for its bird's nest and shark's fin cooking. It retains the family-made method of the Hanlin Mansion. The shark's fin is soaked in warm water to make it thoroughly.

All traditional Chinese dishes need to be cooked with the chef's carefully hanging broth, especially delicacies such as shark's fin. Tanjia vegetable hanging soup is made of whole chicken (farm-raised wood hen), whole duck, scallops, and ham in proportion to the pot. After two days of firework, the chicken and duck are completely boiled, dissolved in the soup, and passed through a fine basket. To make the mellow soup, put the shark's fin into the soup, and put it on a slow fire for one day. The whole cooking process of the shark's fin takes three days of firework. The shark's fin stewed in this way is thick in juice and rich in taste, soft and slippery when eaten, and extremely delicious.

In Tanjia cuisine, there are more than a dozen cooking methods of shark's fin, such as three silk shark's fin, crab roe shark's fin, shark's fin in casserole, simmered shark's fin, shark's fin in thick soup, sea stewed shark's fin. Shark fin and so on.

Shark's fins are fully soaked in cold and hot water, without any fishy smell. After being made, the fin meat is soft and rotten, and the taste is extremely mellow. Among all shark fin dishes, braised shark fin is the best. This dish is made with precious yellow meat fins (that is, Luzon yellow), and it is particular about eating whole fins. One shark fin needs to be stewed on fire for several hours. Tan Fu’s shark’s fin dish is golden yellow and shiny, thick and fresh,

The taste is thick but not greasy, the taste is mellow and the aftertaste is long.

The Bird's Nest in Clear Soup in Tan's cuisine is even more unique. It does not adopt the method of raising the bird's nest with alkali. Although the bird's nest produced in that way is white in color and has a large amount, the nutrition is greatly lost.

The method of this dish is: soak the bird's nest in warm water for three hours, then rinse it repeatedly with clean water, and carefully select the bird's nest and impurities. After the bird's nest is soaked, put it in a large soup bowl, add half a catty of chicken broth, steam it in a cage for about 20 to 30 minutes, take it out and put it in a small soup bowl. Then boil the clear soup made of chicken, duck, elbow, scallops, ham and other ingredients, add appropriate amount of cooking wine, sugar, salt, mix well, put it into small soup bowls, sprinkle a few heels on each bowl Thinly shredded ham and serve immediately. The soup of this dish is as clear as water, slightly beige, delicious in taste, the bird's nest is soft and not broken, and has high nutritional value. It is a representative of Tan's cuisine.

Xiao Yao's understanding of Tan's cuisine comes from Pan Wu. He and his sister ordered a bottle of 50-year-old Moutai and waited for the food to start eating.

Before serving the food, Xiao Yao called the waiter over and said to him: Help me find out which private room Mr. Wang and Tian of Weston Electronics Company are in? After checking, send me a copy. Xinyi, Shark’s Fin, Bird’s Nest, Abalone, Buddha jumps over the wall, see which one of them didn’t order, give each of them a copy for me, put it in my account, and pay the bill together later.”

Please wait a moment, I will check now.

After the waiter left, Xiao Banxia said: Is this necessary? They must have about 10 people at a table, and if each person has a share, it's not worth 10,000 to 20,000 yuan.

After all, I happened to meet you, so I have to express it anyway. Ten to twenty thousand yuan can make the leader look at you differently. I think it is still necessary. Xiao Yao's emotional intelligence is relatively high, and it incorporates Pan Wu's memory After that, the fox who has been a thousand years old, as long as he thinks it is necessary, he will definitely be able to do things with the world's sophistication and courtesy.

Well, it's your money anyway, I don't feel bad about spending it.

Knowing that his sister was reluctant to spend the money, Xiao Yao said in relief: At most, it's the money for a T-shirt. Your brother is a rich man after all, so you can't be too stingy, otherwise what's the use of inheriting so much money?

After the dishes were served one after another, the two of them began to eat a lot.

The first dish is Yellow Braised Shark's Fin. In this dish, the shark's fin is soft and rotten, golden and shiny, thick and fresh but not greasy. After taking a bite, the aftertaste is long in the mouth. Although the price is a bit expensive, it is really worth the money. After taking the first bite, the siblings kept admiring and couldn't stop their chopsticks anymore.