Tan Family Cuisine

Tan Family Cuisine

　　   Tan Family Cuisine is one of China’s most famous official-style cuisines, created by the family of Tan Zongjun, a late Qing Dynasty bureaucrat. It combines elements of Cantonese and Beijing cuisine to form a unique school of its own. Tan Family Cuisine originated as the family’s traditional banquet cuisine, and because Tan Zongjun was the second-place scholar in the imperial examination of the second year of the Tongzhi reign, it is also known as “Bangyan Cuisine.” Its distinctive color, aroma, and presentation helped it take root in Beijing. Tan Family Cuisine mainly uses cooking methods such as braising, stewing, simmering, roasting, and steaming. The cuisine is “renowned for rehydrating dried ingredients” and “excelled in preparing seafood delicacies using premium broth and slow fire.” It is the only surviving famous official-style cuisine that is exclusively served at Beijing Hotel.

　　   Tan Family Cuisine has a well-balanced salty-sweet flavor suitable for both northern and southern palates. Seasonings emphasize authentic taste, while preparation focuses on sufficient heat and bold use of ingredients. The dishes are tender and soft, resulting in delicious flavors and delicate textures. With nearly two hundred exquisite dishes, its seafood offerings are especially famous, with “Braised Shark’s Fin in Brown Sauce” and “Clear Soup Bird’s Nest” being particularly unique.

　　   — Historical Anecdotes of Tan Family Cuisine —

　　   Tan Family Cuisine was created by the family of Tan Zongjun, a late Qing Dynasty bureaucrat. In 1874 (the 13th year of the Tongzhi reign), Tan Zongjun, a native of Nanhai County, Guangdong, ranked second place (Bangyan) in the highest imperial examination and became an official in the Hanlin Academy in Beijing. He lived on Yangrou Hutong near Xisi, later served as an education inspector in Sichuan, and was also appointed as the deputy examiner in Jiangnan. Throughout his life, Tan Zongjun had a passion for fine food and hospitality. He often hosted elegant gatherings at his home known as “Xiyuan Elegant Assemblies,” personally overseeing the preparation of luxurious dishes like steamed dragon and roasted phoenix. This marked the origin of the only cuisine in Chinese history created by a Hanlin scholar. Together with his son, he paid close attention to diet and hired renowned chefs in Beijing with substantial rewards. By learning their culinary skills, he combined Cantonese and Beijing cuisine to create a unique school.

　　   Legend has it that there was a condition to dining on Tan Family Cuisine: the host of the Tan family must always be invited to join the meal, regardless of whether the diners knew them or not. An extra seat would always be set for the Tan family head, who would also come to taste a few bites. There was also an unwritten rule: no matter how powerful the guest, they had to come to the Tan family residence to enjoy the cuisine. Many celebrities once tried to host meals in Beijing and hoped that Tan family chefs could “cater out,” but all such requests were refused.

　　   Tan Family Cuisine emphasizes both gourmet food and beautiful tableware, while also placing great importance on ambiance, especially with elegant interiors and floral decorations, creating a refined and classic atmosphere. It is precisely because of its uniqueness that someone once praised it by saying, “Human culinary civilization has reached its peak here.”

　　   Friends with discerning tastes in food can experience the wonders of Tan Family Cuisine for themselves.