After sitting down in the private room, Xiao Banxia said: "The environment is a bit disappointing. The decoration here should have been a few years, and it is a bit outdated."

"After all, it's an old brand, and it's a bit old, you can see it as the accumulation of history." Xiao Yao could only explain this.

"Do we order food now, or have we booked it in advance?"

"Butler Lu has ordered the recipe in advance, all of which are the signature dishes in Tan's dishes."

Xiao Banxia casually opened the recipe and said, "I have always heard that Tanjia cuisine is very expensive. What is the price?"

After roughly looking through it, Xiao Banxia exclaimed: "It's really expensive. Braised shark fins are 2888 per person, clear soup and 998 per person, and Tan's top abalone is 1188 per person..."

"No wonder our Mr. Tian said that last month, the company spent 90,000 yuan on a table. The price of the dish was indeed high enough." For ordinary people, Xiao Banxia, ​​such a price is indeed unacceptable. If her younger brother had not become a rich man, such a high price, if she had spent money on her own, she would definitely not be willing to bear it.

The waiter brought a pot of Shifeng Longjing. The two of them were drinking tea while waiting for the food.

Tanjia cuisine is the most famous official dish in China. In Xiao Yao's memory, he has tasted Panwu many times. After receiving these memories, it is no different from his own experience. But after all, it was not something he tasted in person. He is still looking forward to the taste of Tanjia cuisine.

Tanjia cuisine is salty and sweet, suitable for both north and south. The seasonings are original, the cooking is made with sufficient heat, the ingredients are ruthless, and the dishes are soft and rotten, so the taste is delicious and the texture is soft and tender. The taste is mellow, moist, and the original color is moderate and peaceful, and the original flavor is emphasized. Tanjia cuisine is made in its own cuisine, with nearly 300 dishes, which is most famous for cooking seafood dishes. Especially the clear soup and swallowtail in Tanjia cuisine is unique.

Another feature of Tanjia cuisine is that it pays attention to the original flavor. When cooking Tanjia cuisine, it is rarely made with spices such as pepper and seasonings such as pepper after the dish is made. When eating Tanjia cuisine, it is important to taste the chicken flavor when eating chicken, and taste the fresh fish when eating fish. You must never use other strange smells or strange smells to interfere with the original flavor of the dish. When cooking, you must never add soup or mix the juice, otherwise the original juice will not be mentioned.

Tanjia cuisine is a family dish, which emphasizes the slightest cooking. Unlike the dishes in ordinary restaurants, it is mostly in a hurry for business needs. In Tanjia cuisine, most cooking methods are cooked, stewed, steamed, chopped, fried, roasted, and soup. There are few stir-fried dishes, and they do not pay attention to techniques such as shaking spoons and turning spoons. It is also because of this reason that it is ideal to reserve Tanjia cuisine in advance, leaving enough preparations for the chef and making time.

Tanjia cuisine is most famous for its bird's nest and shark fin. It retains the Hanlin Mansion family making method. Shark fin is soaked thoroughly and thoroughly in warm water, and never uses hot alkali to avoid destroying nutrients.

All traditional Chinese dishes need to be cooked with broth carefully made by chefs, especially the delicacies of shark fins. Tanjia cuisine soup is made of whole chicken (farmer's firewood hen), whole duck, scallops, and ham in proportion. It is heated for two days. The chicken and duck are completely simmered and dissolved in the soup. It is used in a fine basket to produce the sour soup. Put the shark fins into the soup and use low heat for one day. The entire shark fin cooking process takes three days to heat. The shark fins stewed in this way have a strong juice, a thick taste, and is soft and smooth to eat, which is extremely delicious.

Among Tanjia dishes, there are more than a dozen ways to cook shark fins, such as "three-silk fins", "crab roe shark fins", "cassert shark fins", "clear stewed shark fins", "spicy soup shark fins", "sea stewed shark fins", etc.

Shark fins are all based on cold and soaked thoroughly in hot water without any fishy smell. After making, the wings are soft and rotten and have a very mellow taste. Among all shark fin dishes, "braised shark fins" are the best. This dish is made with precious yellow fins (i.e. Luzon yellow). It is important to eat whole fins. A shark fin must be stewed on the fire for several hours. Tanfu shark fin dishes are golden and bright, rich and soft, thick and not greasy, with a mellow taste, and a long aftertaste.

The "clear soup bird's nest" in Tanjia cuisine is even more unique. It does not use alkali to increase the bird's nest. Although the bird's nest is whiter and the amount is also large, it suffers a great loss of nutrition.

The method of making this dish is: soak the bird's nest in warm water for three hours, then rinse it repeatedly with clean water, and carefully select all the bird's hair and impurities. After the bird's nest is soaked, put it in a large soup bowl, inject half a pound of chicken soup, steam it in a basket for about 20 to 30 minutes, take it out and put it in a small soup bowl. Then boil the clear soup made of chicken, duck, elbow, scallops, ham and other ingredients to boil, add an appropriate amount of cooking wine, sugar, salt, mix it with good flavor, and serve it in a small soup bowl. Sprinkle a few finely cut ham shredded ham for each bowl, and serve. The soup is as clear as water, slightly beige, and tastes delicious. The bird's nest is soft and smooth and not broken, and has high nutritional value. It is a representative work of Tanjia cuisine.

Xiao Yao’s understanding of Tanjia cuisine all comes from Panwu. He and his sister ordered a bottle of 50-year-old Maotai and waited for the food to be served.

Before serving, Xiao Yao called the waiter over and said to him: "Help me check which private room is always in Mr. Wang and Tian of Weston Electronics Company? After checking it out, I will give me a wish, shark fin bird's nest abalone Buddha jumped over the wall, see which of them didn't order, and help me deliver one to each person, write it on my account, and check it out together later."

"Please wait, I'll check it now."

After the waiter left, Xiao Banxia said, "Is this necessary? There must be 10 people in each table, and if each person has one serving, it will cost 10,000 or 20,000 yuan."

"After all, I happened to meet it, so I have to express it no matter how much I want to express it. Ten or 20,000 yuan can make the leader look at you differently. I think it is necessary." Xiao Yao's emotional intelligence is already relatively high. After integrating Pan Wu's memory, he has been a fox for thousands of years. As long as he feels it is necessary, the worldly affairs and the things that are respectful can definitely be done without any leakage.

"Okay, it's your money anyway, I don't feel sorry for how much you spend."

Knowing that my sister was reluctant to spend the money, Xiao Yao comforted: "At most it's the money for a T-shirt. Your brother is a rich man now. You can't be too stingy when doing things, otherwise what's the use of inheriting so much money?"

6 After the food was served, the two of them started to eat.
Chapter completed!