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The  Beijing cuisine(北京菜Běijīng cài), one of the eight most famous regional cuisines in the  China(中国Zhōngguó), not only features dishes made from the imperial recipes, but also recipes invented by private chefs hired to work in the residences of high-ranking officials at the imperial courts. Tan Imperial Cuisine is one of the latter that have been well preserved. It came from Tan Zongjun and his son who were both government officials in the late Qing Dynasty. It has won high praises because: its taste is moderate and therefore, fits the palates of the south and the north; and it emphasizes original flavour and original ingredients so little seasoning is used.