{"id":13999,"date":"2019-11-17T01:56:36","date_gmt":"2019-11-17T01:56:36","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/about-the-tan-imperial-cuisine-bei-jing-cai\/"},"modified":"2019-11-17T01:56:36","modified_gmt":"2019-11-17T01:56:36","slug":"about-the-tan-imperial-cuisine-bei-jing-cai","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/vi\/about-the-tan-imperial-cuisine-bei-jing-cai\/","title":{"rendered":"About the Tan Imperial Cuisine \u5317\u4eac\u83dc"},"content":{"rendered":"
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The <\/span>Beijing cuisine<\/strong>(\u5317\u4eac\u83dcB\u011bij\u012bng cài), one of the eight most famous regio<\/em>nal cuisines in the <\/span>China<\/strong>(\u4e2d\u56fdZh\u014dngguó), not o<\/em>nly 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 Zo<\/em>ngjun 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 seaso<\/em>ning is used.<\/p>\n

Tan’s Family cuisine can be dated back to the Qing Dynasty. During that time, a Guangdo<\/em>ngese named Tan Zo<\/em>ngjun became an official in the Qing court and moved to the capital. He was a gourmet and very particular a<\/em>bout the daily eating. Because of this reason, he was good at cooking and always entertained other officials by lavish banquet. The dishes served in the banquet impressed those people who had tasted for one time. And gradually, the fame of Tan’s cuisine was spread and this imperial cuisine kept its prosperity since that time.<\/p>\n

Nowadays, Tan imperial cuisine can be taken as a living fossil to study the complete imperial menu in Qing Dynasty.<\/p>\n

You may not find an extreme taste in Tan’s imperial cuisine. It does not have the strong and intense sour flavors of Guizhou province; the boldness of Hunan’s chili peppers; the lip numbing effect of Sichuan peppercorn; nor the earthy pickles of Hakka cuisine. The cooking idea that lies in Tan’s dishes is cookery without boundaries.<\/p>\n

Although they use two basic seaso<\/em>ning – salt and sugar – to cook, the various tastes still exist in this kind of dishes. Old chicken, old duck, pork bone, ham and scallops which have cooked for many hours to make a pot of rich creamy(food or drink that is creamy co<\/em>ntains a lot of cream or milk) broth are the essence of this cuisine.<\/p>\n

The food of this cuisine is soft and easy to digest. The usual cooking methods for these dishes are stewing, steaming and braising. These cooking processes make the dishes more suitable and healthy for the diners.<\/p>\n

Besides the taste of the dishes, the tableware used to appreciate is also very particular. An elaborate(you use elaborate to describe something that is very complex because it has a lot of different parts) set of tableware is sent to every one with those cooked food.<\/p>\n

And the enviro<\/em>nment is also another factor. In the elegant and peaceful space chosen to enjoy this meal, you will calm down and escape the stresses of busy life.<\/p>\n<\/div>\n