The characteristics of Tan s cuisine, what kind of cuisine does Tan s cuisine belong to?

<> "Tan family cuisine is one of the traditional cuisines in the Chaoshan region of Guangdong, with the following characteristics:1Raw materials are exquisite:

Tan Family Cuisine focuses on selecting fresh, high-quality ingredients, such as seafood, poultry, vegetables, etc. 2.The variety of dishes:

Tan's cuisine covers the flavors of the Chaoshan region, including roasted belly pork, salted goose, steamed fish, soup, etc. 3.The practice is fine:

Tan's cuisine pays attention to details, paying attention to heat, heat, ingredients, etc., in order to maintain the original flavor of the ingredients. 4.Light taste:

Tan cuisine has a light taste to maintain the natural flavor of the ingredients. 5.Nutritious:

Tanjia cuisine uses seafood, poultry, and vegetables as the main ingredients, and is rich in protein and nutrients.

Tan's cuisine belongs to the government cuisine.

Tan family cuisine is one of the most famous official dishes in China, Tan family cuisine is the family tradition of the late Qing Dynasty bureaucrat Tan Zongjun, because it is the second year of Tongzhi, also known as "the eye of the list".

The cooking method of Tanjia cuisine is mainly burned, stewed, simmered, relied on and steamed, and Tanjia cuisine is "long in dry goods" and "good at cooking sea eight treasures in broth".

Tan family cuisine culture

Tan's dishes are expensive, but bird's nest shark fin, delicacies from the mountains and seas, are all specialty dishes; All the utensils, antique, are top of the ancient porcelain; One living room, three dining rooms, all furnished with rosewood.

The shelves of antiques are full, the bonsai is exquisite, the four walls are the calligraphy and paintings of celebrities, the room is elegant and fragrant, and the equipment is complete, which is by no means comparable to the general restaurant. Therefore, anyone who has eaten Tan's cuisine is called "not a waste".

The above content reference: Encyclopedia - Tan Family Cuisine.

Tan Jiacai's special notice mess point:

1. Tanjia cuisine is often half of sugar and half salt in cooking, and the dishes made are moderate in taste and delicious in salt;

2. Another characteristic of Tan's cuisine is that it pays attention to the original taste. Spices such as plums and peppercorns are rarely used in the cooking of Tan's dishes, and spices 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 simmering vegetables, never refill the soup or mix with juice;

3. Tanjia cuisine is a family dish, which pays attention to slow fire and careful cooking. 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 there are no skills such as shaking the spoon and turning the spoon.

Features of Tan's cuisine:

1. Tanjia cuisine is often half of sugar and half salt in cooking, and the dishes made are moderate in taste and delicious in salt;

2. 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. Eating Tanjia cuisine, the emphasis is on eating chicken, the jujube should taste the chicken flavor, and the fish should taste the fresh fish, and the wild year must not use other peculiar smells and strange smells to interfere with the original taste of the dishes.

When simmering vegetables, never refill the soup or mix with juice;

3. Tanjia cuisine is a family dish, which pays attention to slow fire and careful cooking. In Tanjia cuisine, the most common cooking methods are burning, stewing, stewing, steaming, grilling, frying, roasting, and soup, etc., while there are few stir-fried dishes, and they do not pay attention to techniques such as shaking and turning spoons.

Tanjia cuisine is one of the representatives of traditional cuisine in Guangdong, which is important in the selection of materials, pays attention to seasoning, and has a fresh and refreshing taste. Here are some of the dishes of the Tan family.

White chopped chicken. White chopped chicken is a very classic dish in Tan's cuisine. The old hen is selected, and after special treatment, the heat is cleared and the smell is fresh and tender.

Served with green onion ginger and special soy sauce, it has a very fragrant flavor and excellent texture. In addition to being used as a dish, white chopped chicken can also be used as the highlight of Tan family cuisine and appear at festival banquets.

Pigeon pot. The pigeon pot is a representative dish of Tan's cuisine. Selected pigeon meat, with straw mushrooms, fungus, sea cucumber and other ingredients, simmered slowly.

During the soup process, the umami aroma of the pigeon and the sweetness of the side dishes such as straw mushrooms are blended together, and the flavor is rich and mellow, and it is very delicious. In addition to the taste, the pigeon pot also has the effect of bending the code to nourish the body, and is one of the signature dishes of Tanjia cuisine.

Steak. Steak is a Western-style dish in Tan's cuisine, which uses high-quality beef blanks and is grilled to give it a crispy and delicious taste. The steak focuses on the umami flavor of the meat, and the side dishes are usually mushrooms, onions, carrots, etc., and the ingredients are diverse and rich.

Steak can also be paired with mushroom sauce, black pepper sauce and other seasonings to bring a different taste experience, which is a popular dish in Tan's cuisine.

Steamed sea bass. Steamed sea bass is a light dish in Tan's cuisine, focusing on original taste and health. It is made of large and fatty sea bass, paired with green onion ginger and Huadiao wine, and steamed with flavor.

The sea bass is tender and smooth, and the taste is fresh after steaming, and the meat is delicious and very refreshing. The cooking method of steamed sea bass focuses on the selection of ingredients and the grasp of heat, which is a dish that tests the chef's skills in Tan family cuisine.

Tanjia cuisine is an important part of Cantonese food culture, with a variety of authentic dishes. The white chopped chicken, pigeon pot, steak and steamed sea bass introduced above are some of the most representative dishes in Tan Bi Nao's cuisine, and there are many other delicious dishes waiting for you to try.