After sitting down in the box, Xiao Banxia said: "The environment is a little disappointing, the decoration here should be a few years old, and it is a little old." ”

"After all, it's a time-honored brand, and it has a little bit of oldness, and you can see it as the accumulation of history. Xiao Yao can only explain it like this.

"Are we ordering food on demand, or are we already booked in advance?"

"Steward Lu has already ordered the recipe in advance, and they are all the signature dishes in the Tan family's cuisine. ”

Xiao Banxia casually opened the recipe and said, "I've always heard that Tan's dishes are very expensive, let me see what the price is?"

After flipping through it roughly, Xiao Banxia exclaimed: "It's really expensive enough, 2888 per person for braised shark fin, 998 per person for clear soup and swallow vegetables, and 1188 ...... per person for Tan family's best abalone."

"No wonder our Mr. Tian said that last month, the company entertained a few VIPs, and spent 90,000 yuan on a table, and the price of this dish is indeed high enough. For Xiao Banxia, an ordinary person, such a price is really unacceptable, if it weren't for her brother becoming a rich man, such an expensive price, if she spent it herself, she would definitely be reluctant.

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

Tan's cuisine is the most famous official cuisine in China, in Xiao Yao's memory, Panwu has tasted it many times, and after receiving these memories, there is no difference from his own experience, but after all, it was not what he tasted personally, and he was still looking forward to the taste of Tan's cuisine.

Tanjia cuisine is salty and sweet and palatable, suitable for both north and south, the seasoning pays attention to the original taste, the production pays attention to the heat enough, the material is ruthless, the dishes are soft and rotten, so the taste is delicious, and the texture is soft and tender. The taste is mellow, creamy and natural. Moderate and peaceful, pay attention to the original taste, Tan family cuisine is its own cuisine, there are nearly 300 kinds of dishes, and the most famous seafood dishes are cooked by hair. In particular, the clear soup and swallow dishes in Tan's cuisine are more unique.

Another characteristic of Tan's cuisine is that it pays attention to the original taste. Spices such as peppercorns are rarely used in cooking Tan's dishes, and seasonings such as pepper are rarely sprinkled after the dishes are made. To eat Tanjia cuisine, the emphasis is on eating chicken to taste the taste of chicken, and to eat fish to taste fresh fish, and never use other peculiar smells and strange smells to interfere with the original taste of the dishes. When stewing vegetables, you must not refill the soup or mix it with juice, otherwise, you will not be able to talk about the original juice.

Tanjia cuisine is a family dish, which pays attention to slow fire and careful cooking, unlike the dishes in ordinary restaurants. In Tanjia cuisine, more cooking methods are burned, stewed, stewed, steamed, grilled, fried, roasted, and soup, etc., while there are few stir-fried dishes, and techniques such as shaking and turning spoons are not emphasized. It is precisely for this reason that if you want to eat Tan's cuisine, you have to book it in advance, so that the chef has enough time to prepare and make it

Tan cuisine is most famous for its bird's nest and shark fin preparation. It retains the family production method of Hanlin Mansion, and the shark fin is soaked and penetrated by warm water, and there is no need for caustic soda to be rushed to avoid destroying the nutrients.

All traditional Chinese dishes are prepared with a broth carefully prepared by the chef, especially shark fin. Tanjia cuisine hanging soup is to use the whole chicken (farmhouse firewood hen), whole duck, dried scallops, ham in proportion to the pot, with fire work for two days, the chicken, duck completely boiled, dissolved in the soup, through the fine basket, out of the mellow soup, the shark fin into the soup, with a simmer on the previous day, the whole shark fin cooking process needs three days of firework. The shark fin stewed in this way is juicy and flavorful, soft and smooth, and extremely delicious.

In Tanjia cuisine, there are more than a dozen ways to cook shark fin, such as "three threads of shark fin", "crab roe shark fin", "casserole shark fin", "stewed shark fin", "shark fin in thick soup", "braised shark fin" and so on.

Shark fin is soaked in cold and hot water, without any fishy smell, and after being made, the fin meat is soft and rotten, and the taste is extremely mellow. Among all shark fin dishes, "braised shark fin" is the best. This dish is made with the precious yellow meat wings (i.e. Luzon yellow), and the whole wing is eaten, and a shark fin is simmered on the fire for several hours. Tanfu shark fin cabbage is golden and shiny, thick and fresh, the taste is thick and not greasy, the taste is mellow, and the aftertaste is long.

The "clear soup bird's nest" in Tan's cuisine is even more unique. It does not adopt the method of using alkali to grow the bird's nest, although the color of the bird's nest is white and the amount is large, but the nutrition is greatly lost.

The method of this dish is: soak the bird's nest in warm water for three hours, and then rinse it repeatedly with water, and very carefully select the bird's nest feathers and impurities. After the bird's nest is soaked, put it in a large soup bowl, pour in half a catty of chicken broth, steam it for about 20 to 30 minutes, take it out and divide it into a small soup bowl. Then boil the clear soup made of chicken, duck, elbow, scallops, ham and other ingredients, add an appropriate amount of cooking wine, sugar, salt, mix with good taste, put it into a small soup bowl, sprinkle a few thinly cut ham shreds in each bowl, and then serve. The soup of this dish is as clear as water, slightly beige, delicious in taste, the bird's nest is soft and smooth and not broken, the nutritional value is very high, and it is the representative work of Tan's cuisine.

Xiao Yao's understanding of Tan's cuisine all comes from Panwu, he and his sister ordered a bottle of 50-year-old Moutai and waited to be served.

Before serving the food, Xiao Yao called the waiter over and said to him: "Help me find out which private room Mr. Wang Hetian of Weston Electronics Company is always in?" After checking it out, send me a heart, shark fin bird's nest abalone Buddha jumped over the wall, see which one of them is not ordered, help me send a copy to each person, record it in my account, and settle the bill together in a while." ”

"Please wait a minute, I'll check it out now. ”

After the waiter left, Xiao Banxia said: "Is this necessary? There must be about 10 people at a table of them, and if each person has one serving, it will not cost 10,000 yuan or 20,000 yuan." ”

"After all, I happened to meet, how can I say something, one or two hundred thousand yuan can make the leader look at you differently, I think it is still necessary. "Xiao Yao's EQ is already relatively high, and after fusing the memory of Panwu, he is already a fox for a thousand years, as long as he feels that it is necessary, he will definitely be able to do everything without leaking any water.

"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 was relieved: "At most, it's the money of a T-shirt, your brother is now a rich man after all, and he can't be too stingy in doing things, otherwise what's the use of inheriting so much money?"

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

The first dish is "braised shark fin". In this dish, shark fin is soft and rotten, with a thick flavor, golden yellow and shiny, thick and fresh but not greasy. Take a bite, the aftertaste is long, and although the price is a little expensive, it is really worth the money. After the two sisters and brothers ate the first bite, they praised and couldn't stop chopsticks.