Gorgeous opening: the background and founder of the birth of Tan Jiacai
Tanjia cuisine, which originated in the late Qing Dynasty aristocratic private dishes, came into being bathed in the changing background of the late Qing Dynasty. At the end of the 19th century, Chinese society was undergoing drastic changes, with the influx of Western culture, and the interweaving of tradition and modernity.
At this time, Tan Zongjun, a literati who had been the editor of the Hanlin Academy, founded Tanjia cuisine with his love and study of food, making it a unique place in the food culture of the capital at that time.
The origin of the founder Tan Zongjun and Tan Jiacai
Tan Zongjun, known as Yi'an, a native of Nanhai, Guangdong, has a very high pursuit and unique insights into food during his tenure as a Beijing teacher.
He set up a private banquet in his own mansion, based on Cantonese cuisine, integrated the characteristics of Jiangnan, Shandong and other places, learned from others, and gradually formed a unique style of Tan family cuisine system. The birth of Tanjia cuisine is not only a display of Tan Zongjun's personal taste and talent, but also a product of the integration of northern and southern food cultures.
Tan family cuisine features: a taste feast where luxury and delicacy coexist
Tanjia cuisine is famous for its characteristics of "exquisite selection of materials, fine knife work, unique heat, original flavor, thick but not greasy, light but not thin, fresh and tender, mellow and fragrant".
The dishes not only have the freshness and refreshing taste of Lingnan flavor, but also the rich atmosphere of northern dishes, and it is worth mentioning that its unique cooking techniques and subtle grasp of seasoning make Tanjia cuisine stand out among many cuisines.
History: From private cuisine to Chinese culinary treasures
With the passage of time, Tan Jiacai has gradually entered the public eye from the initial private banquet circle, especially after Tan Zongjun's second son Tan Yingqing took over his father's mantle, Tan Jiacai has further developed and attracted the favor of many celebrities, political dignitaries and cultural experts.
After a hundred years of ups and downs, Tan family cuisine has not only inherited the original exquisite cooking skills, but also kept pace with the times in continuous practice to maintain its unique charm.
Nowadays, Tan family cuisine is no longer limited to the exclusive use of nobles in private residences, but has become a treasure of Chinese cuisine, known as an outstanding representative of "official cuisine".
Even in the fast-paced modern society, Tan Jiacai still adheres to the tradition, carefully cooks, presents a piece of food rich in historical and cultural connotations to the world, and continues to write its culinary legend spanning a century.
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