The place to eat at night is the Tan family cuisine in the Imperial Capital Hotel, fortunately, Zhang Mengze booked a private room in advance, otherwise there may not be a place to go directly.

Tan family cuisine was created by the family of Tan Zongjun, a bureaucrat in the late Qing Dynasty. In 1874 (the thirteenth year of Tongzhi), Tan Zongjun, a native of Nanhai County, GD, was a first-class and second-class jinshi in the palace examination, and entered the Hanlin Academy of Beijing as an official. Juxi Simutton Hutong, later supervised SC, and later served as the deputy examiner of Jiangnan. Tan Zongjun loved delicacies all his life, and also treated his friends hospitablely, often making a collection of Western Garden Elegance at home, personally supervising the order, steaming the dragon and the phoenix, the only "dish" created by Hanlin in Chinese history has since been born. He and his son deliberately ate and hired a famous chef from Beijing with a large amount of money, so that he could combine GD cuisine with BJ cuisine to create his own school.

When Jiang Hui and He Ling arrived, Zhang Mengze had already arrived at the box in advance, and since the Dream Band became famous, Zhang Mengze had more smiles on his face and was full of confidence.

"Sister Zhang, I haven't seen you for a long time, you're getting more and more beautiful," Jiang Hui said.

"Originally, I thought I was quite beautiful, but compared with the girl next to you, I didn't dare to mention the word beautiful," Zhang Mengze said with a smile.

"Cousin, you are teasing me again, who dares to compare the appearance with you, a popular female singer, now, will be sprayed to death by your fans", He Ling said.

"You two stand, don't move, I'll take a picture of you", Zhang Mengze took out his mobile phone and said.

Her phone was now called a high-end phone, with a 1.3-million-pixel camera. Well, people who are used to the dual-camera smartphones of later generations have nothing to say about the fact that 1.3 million pixels are now high-end.

However, after taking the photo, Jiang Hui looked at it, and it was quite clear, but it was estimated that it could not be magnified too much.

"Xiao Jiang, some of today's dishes take a long time to prepare, and I have already ordered them together when I booked a private room. Look at the rest, you have what you want to eat, sister pays today, don't be polite to me", Zhang Mengze said.

"It's the first time I've come to eat, and I don't know which dish is good, so you can order whatever you want," Jiang Hui said.

"Okay, then I'll really add more", Zhang Mengze said and picked up the menu and ordered.

The imperial capital has always been the first good area, the humanities are gathered, and historical figures from all walks of life gather, regardless of the political, military, and financial circles, there are many hot celebrities, "the taste has the same taste", and they all want to try the Tan family cuisine. The first time I ate well, the second time I want to come. Therefore, the business of Tan Jiacai has never been light. Outsiders should also try their best to eat Tan's food as fast as possible. It is said that there is a condition for eating Tan family cuisine, regardless of whether the diner and the Tan family know each other, they must set up an extra seat for the host, and the host always has to come to taste a few bites, in this form, to express "I am not a restaurant here". The purpose is, of course, nothing more than to save face. Now, no one takes it seriously.

"How are you preparing for your second album?", Jiang Hui asked Zhang Mengze.

"Fortunately, we are ready to release it after the Spring Festival, thanks to your songs, otherwise we would not have the confidence to release a second album," Zhang Mengze said.

"Cousin, when are you going to have a concert, remember to leave us tickets for the front desk," He Ling said.

"Recently, I have been talking about signing a contract with a record company, and the concert has not yet been included in the schedule, so it is estimated that the company will arrange it after the contract is signed," Zhang Mengze said.

A few people chatted, and it didn't take long for the food to be served.

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.

The Buddha jumping over the wall and the yellow braised shark fin are all booked by Zhang Mengze in advance, otherwise it is estimated that it will not be able to eat it if it is ordered on the spot.

There are more than a dozen kinds of raw materials for Buddha jumping over the wall, such as abalone, sea cucumber, fish lips, yak skin glue, oyster mushroom, hoof tendon, flower mushroom, cuttlefish, scallop, quail eggs, etc. The process involved in making this delicacy is complicated. In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these more than a dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, so that the taste can truly achieve mellow characteristics.

"Thank you, Sister Zhang, take care of my taste so much, I like this Buddha jumping over the wall so much, it's really not easy to eat authentic southern soup in the imperial capital, the last time I ate it was at He Ling's house", Jiang Hui said.

"Ah~ You two have also met your parents", Zhang Mengze said in surprise.

"What are you talking about, cousin, Jiang Hui has a girlfriend," He Ling said.

"He Ling's father is the dean of our college, so he invited me to his house for a meal," Jiang Hui explained.

"There are a lot of people in your academy, why haven't you seen him invite others? No, there must be a story in it," Zhang Mengze said.

"Well, this yellow braised shark fin is delicious, you can taste it", Jiang Hui changed the topic and said.

"It must be delicious, in the Tan family cuisine, there are more than 100 kinds of famous dishes, among which the seafood dishes are the most famous, especially the shark fin cooking is more excellent, and has always been praised by people. For example, shark fin with three threads, shark fin with crab roe, shark fin in casserole, shark fin stewed in thick soup, shark fin in sea stew, etc., among all shark fin dishes, yellow braised shark fin is the best product," Zhang Mengze said.

"Alas, Comrade Xiao Jiang, I can be regarded as touching you today, and my cousin usually doesn't take me to this kind of high-end restaurant," He Ling said with a smile.

"He Ling, are you looking for a fight, sister, when will I treat you badly", Zhang Mengze said.

The three of them chatted while eating, accompanied by beautiful women, and had delicious food, Jiang Hui felt that the night had suddenly become beautiful.

When Jiang Hui paid the bill, he heard the waiter say that it was a total of 9,800 yuan, but it was really not cheap, equivalent to more than 3,000 yuan per capita. However, this also has something to do with the dishes ordered tonight, such as Buddha jumping over the wall and braised shark fin are the signature dishes of the Tan family's cuisine, and the price is naturally not cheap.

Tan's dishes are expensive, but bird's nest shark fin, delicacies from the mountains and seas, are all specialty dishes; all utensils, antique, are all top of the ancient porcelain; a living room, three dining rooms, the furniture is all pear and red sandalwood; antiques are full of shelves, bonsai is exquisite, the four walls are celebrity calligraphy and paintings, the room is elegant and fragrant, the equipment is complete, it is by no means comparable to ordinary restaurants. Therefore, anyone who has eaten Tan's cuisine is called "not for vain". This is really in line with Jiang Hui's current thoughts.