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 The decoration here should be a few years old, and it's somewhat outdated."

"After all, it is a time-honored brand, and it has a sense of antiquity. You also see it as a historical accumulation." Xiao Yao can only explain that.

"Should we order the meal to order, or have we ordered it in advance?"

"Housekeeper Lu has ordered the recipes in advance, and they are all signature dishes of the Tan family."

Xiao Banxia flipped through the recipe and said: "I have always heard people say that Tan Jiacai is very expensive. Let me see what the price is?"

After roughly flipping through it, Xiao Banxia exclaimed: "It's really expensive. Braised shark fin is 2888 per person, agar-agar in clear soup is 998 per person, and Tan's best abalone is 1188 per person..."

"It's no wonder our manager Tian said that last month the company hosted a few VIPs and cost 90,000 yuan per table. The price of this dish is indeed high enough." For ordinary people like Xiao Banxia, ​​such a price, It is indeed unacceptable. If it weren't for her brother to become a rich man, at such an expensive price, she would definitely be reluctant to spend her own money.

The waiter brought a pot of Shifeng Longjing, and the two of them were drinking tea while waiting for the dishes to be served.

Tan Jiacai is the most famous official cuisine in China. In Xiao Yao’s memory, Panwu 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 personally. He is still looking forward to the taste of Tan Jiacai.

Tan Jiacai is salty and sweet, suitable for both north and south. The seasoning pays attention to the original flavor, and the preparation pays attention to the heat and the sauce. The dishes are soft and rotten, so the taste is delicious and the texture is soft. The taste is full-bodied, soft and natural. Moderate and peaceful, pay attention to the original flavor, Tan Jiacai is a self-contained cuisine, with nearly 300 kinds of dishes, the most famous for cooking seafood dishes. Especially the clear soup agar-agar in Tan Jiacai is more unique.

Another characteristic of Tan Jiacai is the original flavor. It is rare to cook Tanjia dishes with spice pots such as Chinese pepper, and it is rare to sprinkle seasonings such as pepper after the dishes are made. When you eat Tan’s cuisine, you must 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 and strange smells to interfere with the original taste of the dishes. When braising dishes, you must never add the soup or add the juice, otherwise, the original juice will not be mentioned.

Tan's dishes are family dishes, which are cooked slowly and carefully. Unlike the dishes in ordinary restaurants, they are mostly made quickly because of business needs. In Tanjia cuisine, more cooking methods are used: roasting, braising, braising, steaming, grilling, frying, roasting, and soup, etc., while there are few stir-fried dishes, and they don’t pay attention to shaking spoons and turning. Spoon and other technologies. It is also for this reason that if you want to eat Tan Jiacai, you have to make a reservation in advance to allow the chef enough time for preparation and preparation.

Tan Jiacai is most famous for its bird's nest and shark fin cooking. It retains the family-made method of the Hanlin Palace. The shark fins are soaked in warm water so that they can be thoroughly sent out. There is no need for caustic soda to rush out to avoid destroying the nutrients.

All traditional Chinese dishes need to be cooked with the broth carefully made by the chef, especially the shark's fin and delicacies. Tanjiacai Hanging Soup is cooked with whole chicken (a farm-raised firewood hen), whole duck, scallops, and ham in proportion. After two days of firework, the chicken and duck are completely boiled, dissolved in the soup, and thinned. After the mellow soup, put the shark's fin into the soup, simmer for one day, and the whole process of cooking the shark's fin takes three days. The shark's fin braised in this way is rich in juice and rich in flavor, soft and smooth when eaten, and extremely delicious.

In Tan Jiacai, there are more than a dozen ways to cook shark fins, such as "three shredded shark fins", "crab yellow shark fins", "claypot shark fins", "simmered shark fins", "boiled shark fins", and "sea braised shark fins". Shark's fin" wait.

The shark's fin is soaked in cold and hot water thoroughly, without any fishy smell. After being prepared, the fin meat is soft and rotten, and the taste is extremely mellow. Among all the shark fin dishes, the "yellow braised shark fin" is the most excellent. This dish uses the precious yellow meat fin (that is, Luzon yellow) to make, pay attention to eating the whole wing, a shark fin needs to be simmered on the fire for several hours. Tan's shark's fin dishes are golden and shiny, rich and fresh, rich in flavor, not greasy, mellow in taste, and have a long aftertaste.

The "bird's nest in clear soup" in Tan Jiacai is more unique. It does not use alkali to swell the bird's nest. Although the bird's nest is white in color and the amount is large, the nutrition is greatly lost.

The recipe for this dish is to soak the bird's nest in warm water for three hours, and then rinse it repeatedly with clean water, carefully selecting the bird's nest and impurities. After the bird's nest has been soaked, put it in a large soup bowl, pour half a catty of chicken soup, and steam it for about 20 to 30 minutes, then remove it and place it in a small soup bowl. Bring to a boil the clear soup made with chicken, duck, elbow, scallops, ham, etc., add appropriate amount of cooking wine, sugar, salt, mix it with a good taste, put it into a small soup bowl, sprinkle a few slices on each bowl and cut it very well. The thin shredded ham is ready to serve. The soup is as clear as water, slightly beige, and delicious. The bird's nest is soft and not broken, and has high nutritional value. It is a masterpiece of Tan's cuisine.

Xiao Yao's understanding of Tan Jiacai came from Panwu. He and his sister ordered a bottle of 50-year-old Moutai and waited for it to be served.

Before serving, Xiao Yao called the waiter over and said to him: "Help me check which private room Mr. Wang Hetian from Weston Electronics is always in? After checking it out, he will give me a copy. Xinyi, the shark's fin, bird's nest and abalone Buddha jumped over the wall to see which one of them had no points, and gave me a copy for each of them, which was recorded on my account, and the bill was settled together later."

"Please wait a moment, I will check now."

After the waiter left, Xiao Banxia said, "Is it necessary? There must be 10 people at their table. If each one serves, it won't cost 10,000 to 20,000 yuan."

"After all, I happened to meet him. How can I say something? Ten thousand or two thousand yuan can make the leader look at you differently. I think it is necessary." Xiao Yao's emotional intelligence is inherently high, fusing the memory of Panwu. After that, the fox has been a thousand years old. As long as he feels it is necessary, he can do things that are so sophisticated and courteous.

"Well, it's your money anyway, I don't feel sorry for how much you spend."

Knowing that his sister was reluctant to spend this money, Xiao Yao said with relief: "At most it is money for a T-shirt. After all, your brother is now a rich man. You can't be too stingy, or what's the use of inheriting so much money?"

After serving the dishes one after another, the two began to eat.

The top dish is "Broiled Shark Fin in Yellow". In this dish, the shark's fin is soft and rotten, rich in flavor, golden and shiny, and not greasy. After a bite, there is a long aftertaste. Although the price is a bit expensive, it is really good value for money. After the two siblings ate the first bite, they exclaimed and couldn't stop the chopsticks anymore.