Private kitchen, also known as a speakeasy, is a term in referring to an unlicensed, restaurant-like establishment.At the beginning of the 20th century, the three most famous private home cuisines in Beijing – “Duan’s Cuisine” from the military, “Wang’s Cuisine” of the financial circle and “Ren’s Cuisine” from the banking sector were ebbed and flowed with the rise and fall of the official master, finally withering away completely. However, Tan’s Cuisine, a private home cuisine originating from an official family of the Qing Dynasty, took root in Beijing thanks to its unique characteristics of color, fragrance and appearance etc.<\/div>\n
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Tan’s cuisine is neither too salty nor too sweet and combines northern and southern flavor. Chefs of this culinary style give priority to revealing the original taste of ingredients, careful observance of cooking durations and temperatures as well as condiments and soft consistencies. Therefore, Tan’s cuisine is delicious, soft and tender with mellow, soft and original flavors. The dishes are moderate and mild, maintaining the original flavors of their ingredients. Tan’s Cuisine has its own unique style and includes nearly 300 dishes, of which the sea food dishes are most famous. The bird’s nest soup has the most notable of special characteristics.<\/div>\n
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Dishes from bird's nest and shark’s fin are the most famous of Tan’s Cuisine, the cooking techniques of which retain traditional private home cooking methods. The shark’s fin is thoroughly soaked in warm water. Caustic soda is never used to quicken the soaking as it results in loss of nutritional value. All traditional Chinese dishes are cooked complete with soups which are elaborately prepared by chefs: this is particularly true of the preparation of rare delicacies such as shark’s fin. When making the soup, chefs boil the whole chicken (homebred Chai hens from rural areas), the whole duck, the dried scallops and the ham in the correct proportions and stew over fire for two days. The whole chicken or duck will melt into the soup. The soup will then be filtered with bamboo basket with small perforations and a mellow liquor is left over. The shark’s fin is then added to the soup and stew over a gentle heat for a day. The whole process for cooking shark’s fin takes three days. In this way, the simmered shark’s fin will have rich juices and strong flavor; being soft, tender, smooth and extremely delicious. Tan’s cuisine shark’s fin is bright yellow and mellow in taste. The dish is not greasy and it imparts a great aftertaste.<\/div>\n
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Tan’s cuisine bird’s nest soup has its own unique characteristics. Since the caustic soda will greatly deplete the nutritional content of the bird’s nest, chefs never use caustic soda to soak the bird’s nest leading it to take on a whiter color and appear greater in quantity. The dish’s clear soup looks water like with a light beige color and it is very tasty. The bird’s nest is soft and smooth and not broken. This dish is a nutritious one that is a signature Tan’s Cuisine dish. <\/div>\n
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Special cuisines: <\/strong>braised shark's fin with brown sauce, bird’s nest soup, Tan’s stewed pork with brown sauce and Arhat prawns.<\/div>\n\u7279\u8272\u83dc\u54c1\uff1a<\/strong>\u9ec4\u7116\u9c7c\u7fc5\u3001\u6e05\u6c64\u71d5\u7a9d\u3001\u8c2d\u5bb6\u7ea2\u70e7\u8089\u3001\u7f57\u6c49\u5927\u867e\u3002 <\/div><\/p>\n