China's most covert "cuisine": three days in advance to order, want to eat not necessarily eat.

As the smallest "cuisine" in China, the most famous private dish is "Tanjia cuisine" which is called "the first official dish in China".
Tan Junqing, the founder of Tanjia Cuisine, is a descendant of Guangdong Province. His ancestors have been officials for generations, and they all like to think about food. Tan Zongxun, his father, has fused Beijing cuisine with Cantonese cuisine with his hometown's characteristics to form a school of his own. Since then, Tanjia Cuisine has made a great impact on Beijing.
This is also the only private dish created by Hanlin in Chinese history, so that the plaque "Hanlin Tanjia" is inscribed on it.
After the collapse of the Qing Dynasty, Tan Jiadao declined, but Tan Yingqing still followed the past official parade. Seeing that the empty days of eating mountains would not be able to pass, the third aunt, Zhao Lifeng, could not sit down. He suggested that Lao Tan should host the family dinner. The gimmick was the "Tan Jiacai" that shocked the capital at that time.
Tan Rongqing refused to hang up the sign of "restaurant" because of his face. At the same time, she joined the banquet at each table as the host and only left with a few chopsticks, which did not seem embarrassing.
Three Aunts Tai Zhao Lifeng is a competent woman with extremely high talent. She has been cooking after running "Tan Jia Cuisine".
The best-known ingredients are braised shark fins. The fins are all foamed in warm water without fire and alkali, so as not to affect the taste and destroy the nutrients of shark fins.
At the same time, dried scallops, firewood chickens, ham and old ducks are used to hang the soup. After two days of warm fire, all the ingredients in the pot are boiled and dissolved in the soup. The sifted soup is used to braise shark fins. It also needs to be braised for one day.
Such a braised shark fin soup has a mellow taste, golden color and delicious taste.
"Tanjia cuisine" is not what you want to eat, you need to book three days in advance, and the home is limited, only three tables a night.
You can eat whatever the host has prepared. You can't order without a menu. Besides, the food is precious. It takes a long time to make and the price is not cheap.
Ordinary middle-class family is not dare to ask, but even so there is a continuous stream of food door, the most popular time, only with the owner of the Tan family to order a table.
By the 1930s, the guests of "Tan Jia Cai" were all in the political, business and cultural circles at that time, but even so, it is said that Zhang Daqian often sent people to Beijing by plane to buy "yellow braised shark fins" just out of the pot and bring them back to Nanjing for enjoyment, which shows how charming "Tan Jia Cai" is.
Tan Rongqing died in 1943, and Zhao Lifeng died two years later. Tan Jiacai lost its main body. After several turns, it was arranged by Premier Zhou on the 7th floor of Beijing Hotel in 1958. This made Tan Jiacai survive and spread to the present day.