Author: Yang Wenzi
1. Yellow braised shark fin
Picture appreciation
Tan family stewed wings Luzon yellow, old chicken fat duck with long time.
Golden-legged dried scallops add to their beauty, soft and smooth teeth to leave a fragrance.
Wang Yanqing Li Feng Peng Changhai, Zi Xiang Enju North Diantang.
China is a unique praise, and the aftertaste is long and eternal!
Caption: "Yellow Braised Shark Fin" is a classic masterpiece of Tan family cuisine, made from precious Filipino-produced Luzon yellow shark fin soup. According to Mr. Peng Changhai, a descendant of Tan family cuisine, "Yellow braised shark fin soup must be made of high-grade 'Luzon yellow', which takes seven days to penetrate the shark fin, and then simmer the shark fin for six or seven hours with the old hen fat duck Jinhua ham Zhongfeng, and then mix it with dried scallop juice, minced ham, chicken fat and other condiments to cook, making the shark fin shape is complete, golden in color and delicious." This dish is delicately prepared, labor-intensive and time-consuming, and it really deserves the name of 'Kung Fu Dish'. Puyi, the last emperor who had been pardoned in the early sixties, once tasted tan family dishes, and after the meal, Puyi smacked his lips and said humorously: "It seems that the dishes of the Hanlin family were even better than the dishes in the imperial dining room!" ’。 The famous painter Zhang Daqian admired this dish, and when he originally lived in Nanjing, he repeatedly entrusted people to tan's house to buy the 'yellow stewed shark fin' that had just come out of the pot and air transported it back to enjoy. Zhang Daqian is so fond of love, Puyi gives such high praise, many celebrities yashi are not partial to Tan family cuisine. ......”
Tan family cuisine to select fine materials, fierce ingredients, moderate taste, original taste, soft and rotten dishes for the characteristics, cooking spices are also extremely simple, only with salt and sugar, with sweet fresh, salty Titian to bring out a very delicious taste, the so-called "seaside day is mellow and late, light and fresh cuts and cut wind." "With its meticulous selection of ingredients, exquisite skills and exquisite dishes, it is well-known at home and abroad for its wonderful reputation."
In the poem, the sentence yun: Wang Yanqing Lifeng Peng Changhai, these three people are the important figures of the founding inheritance of Tan family cuisine, Wang Yanqing is Tan Wang Yanqing, Li Feng is Zhao Lifeng, Peng Changhai is the core figure of Tan family cuisine from Xidan Cheng'en residence to Beijing Hotel, Tan family cuisine inheritance has made great contributions to improving it. ZiXiang Enju North Diantang is the site of several operations after the Tan family cuisine moved out of Tan Mansion, Zi Lane and Guozi Lane; Enju is Xidan Cheng'enju. In 1949, it was moved from No. 19 Mishi Hutong to Guozi Lane, and in 1954 it was moved from Guozi Lane to Xidan Cheng'enju; in April 1958, at the initiative of Premier Zhou Enlai, six people from the original class of Cheng'enju moved into the Beijing Hotel, and then went to the People's Congress Party and Diaoyutai to perform art and serve state guests many times.
2. Clear soup guan yan
admire
The ancient Siamese swift was dedicated to the court as a tribute swallow.
White as the snow name Snow Swallow, the official family loves to call the official swallow.
Tan family famous dish clear soup swallow, steamed swallow with soup in water.
Silk jade superior swallow, delicious and fragrant chicken juice swallow.
Beauty and health swallow, the food industry is praised Tan Jia Yan!
Text: "GuanYan", also known as Snow Swallow, Gong Yan, Gong Yan, is famous for its white color like snow, less swallow hair, and high nutritional value. Tanjia cuisine's "clear soup swallow dish" is more unique, is the use of Siamese high-grade "gong yan", Tan family dish in the bubble bird's nest absolutely do not add alkali to rise, so that although the hair of the bird's nest is white in color, the amount is also large, but the nutrition is damaged. Tan family dish is: first soak the bird's nest in warm water for three hours, and then rinse it repeatedly with water, and carefully remove the swallow hair and impurities. After the bird's nest is ready, put it into a bowl and pour chicken broth, steam it for 20 or 30 minutes, then take it out and put it in a small soup bowl. Then the clear soup made of chicken, duck, elbows, dried scallops, Jinhua ham, etc., mixed with cooking wine, salt, sugar and other good taste, put into a small bowl containing bird's nest, and sprinkle a few thinly sliced ham shreds, you can serve. This dish has many characteristics such as clear soup, slightly beige, delicious taste, refreshing throat, snow white and clean, shaped like silver wire, soft and sticky, smooth and slightly brittle, rich in nutrition and so on. Here is a quote from Mr. Li Zhigang, a descendant of Tanjia cuisine: "If you are not a foodie, you cannot make food." "This reflects the rigorous style of Tan family dishes in the production process and their ordinary cultivation." It is no wonder that some people have issued praise after the character of "human food civilization, to this point is a peak". Miao, when tasting the Tan family dish "clear soup swallow dish", the service staff will send a cup of warm water to each guest and ask you to rinse your mouth. Because of its delicious and mellow, non-pure mouth can only appreciate the wonders of its taste, otherwise it is wrong to be beautiful...
3. Oyster sauce abalone
reference
Oyster sauce abalone, as thin as paper.
Cabbage lining, light red juice.
Delicious, only one spoonful.
I am sorry that I will eat again.
Caption: Abalone in Tan family cuisine or braised or oyster sauce, the soup is delicious and fresh, wonderful. However, the original soup on the plate is only enough for one person to drink one spoonful, and every time the eater regrets that there is less, it leads to the idea of the necessary return. In 2007, The honorary chairman of the Kuomintang Lien Chan went to the mainland to exchange and stayed at the Beijing Hotel, where he tasted Tan family cuisine, and according to master Zheng Xiusheng, executive chef of the Beijing Hotel, a "Longjing oyster sauce abalone" was made at the banquet, and was praised by Chairman Lien Chan: "The Tan family dish is worthy of the name, very evocative, and really worthy of being a Chinese must!" ”
4. Pickpocket large black ginseng
Reference appreciation
Wu is its color ginseng name, endowed with a small fire flavor.
Soft rotten and slippery body, the supreme reputation is more than the top!
Caption: Large black ginseng is one of the more difficult varieties of sea cucumber to cook, its skin is black and has an astringent smell, it must be properly treated in place, otherwise it is difficult to enter the throat and cannot be swallowed, what is the food? Tan family dish is to roast the large black ginseng charred skin, scrape it with a knife, and then repeatedly cross the hot and cold water to make the foot through the astringency of the hair, add the old chicken ham scallops to the small fire for one to two hours, until the black ginseng is completely on fire by the fire, and then remove the chicken and other slag, adjust the taste, and then on the low heat for ten minutes to thicken the juice before eating. A black ginseng is about a foot long, three pounds, magnificent, soft and rotten, sticky and smooth, thick juice, delicious and delicious.
5 Arhat prawns
The shape is beautiful like an arhat, and the burnt tender taste is fragrant.
The head of the shrimp is bright red, and the tail is black and white.
The Buddha's name is crowned with a dish, and the philosophy is clear pun.
Why? Tan Jiazhan new chapter.
Text: one shrimp and two to eat, two colors and two flavors. The shrimp is fried with green onion and ginger shreds on the fire until the red oil is flavored, and the shrimp tail is filled with shrimp dumplings to make a round shape, and three handfuls of black sesame seeds are in the shape of an arhat head, which can be fried in the frying pan and placed on the side of the plate. The characteristics are beautiful and generous, shaped like luohan touring the world, one bright red, flavorful and tender meat; one yellow and white inlaid with black, scorched and delicious. Is a favorite dish of guests, in 1981 Beijing Hotel Tan Jia cuisine master to Hong Kong technical performance exchange, food festival to make nearly 200 dishes a day "Luohan prawns" is still in short supply, Tan family cuisine in Hong Kong is also favored and praised!
6. Sunflower duck
The sunflower heart blooms to the sun, and the flower color is swinging on both sides.
Duck tulips, deeply loved by the sons.
Caption: The shape is chic, like the sunflowers opening the sun, the vegetables are bright and bright, the taste is strong and fragrant, and the duck meat is light yellow, refreshing and delicious. Dishes cooked with duck in Tanjia cuisine include chai duck, sunflower duck, dried scallop crisp duck, and braised duck with rice wine, which are all popular among eaters. People commented: "Tanjia cuisine integrates Beijing cuisine and southern cuisine in one, and embodies a 'fresh' word in Baiwei, which is a rare delicacy." "After tasting Tanjia cuisine, the president of many countries immediately became fascinated by Chinese cuisine, such as former US President Nixon and Kissinger, former Japanese Prime Minister Kakuei Tanaka, and former Philippine President Marcos, all of whom have visited China many times, and must eat Tanjia cuisine every time. And developed a strong affection and interest in Chinese food!
7. White fungus stew
Silver and yellow multicolored quality is clear, ear shoots are like mushrooms.
Vegetarian vegetable dishes are ranked first, and braised is its real name.
Caption: Fu Yi Tibetan head poem to praise, white ear vegetarian stew is a representative vegetarian dish in Tan family cuisine. This dish is carefully selected, carefully prepared and carefully crafted. After preparation, red, green, yellow, white and black, colorful and beautiful; the taste is light and delicious, sweet and salty, and it is one of the popular dishes of the Tan family's cuisine banquet.
8. Almond tea
Thick apricot flavor milky white soup, guiyuan embedded more fragrant.
Like tea is not tea is soup, heirloom desserts have a long history.
Caption: Almond tea is a dessert of the Tan family dish Swallow Wing Seat. Its name is tea is not tea, it should be almond dew or almond soup, more appropriate, but tea is Chinese inseparable drink, so it is known: "almond tea". It has the effect of clearing the throat and clearing the mouth, appetizing and detoxifying the heart. It has a strong apricot flavor, sweet and full-bodied, mellow and refreshing, and the characteristics of sweet and fragrant.
9. Crispy box
Golden and beautiful box shape, mellow meat foam to make a heart bud.
Layer by layer crisp pine is really delicious, which is a must for the Tan family.
Caption: The meat puff pastry box is a salty dim sum in the Tan family cuisine banquet. The crust is crispy and the meat filling is delicious, making it a noodle with a good color, aroma, taste and shape. The production is exquisite, the shape is wonderful, the color is golden, and the crisp is loose and delicious. It is known as one of the three best dishes of the Tan family.
10. Salty rice
Salty but not intense, thick but not greasy.
Crystal jade is soft and sticky, and the mouth hangs on the throat.
The rice is tempting in aroma and moderately salty and sweet.
The aftertaste is long and full of exaggerations.
Caption: It is a dish that will be lost for many years, and in the 1980s, a Chinese American ordered this dish when he went to a Beijing hotel to taste Tanjia cuisine. Peng Changhai, the second generation of Tan family cuisine, cooked this dish, and the guests were very satisfied, while tasting, they praised one after another: "No change! Nothing has changed! It tastes as good as the Tan family dish I ate that year! "It is said that its practice is similar to today's shark fin fishing, and it has yet to be excavated and developed.