Perfection of Rebirth

Chapter 113 Tan Jiacai

The place to eat at night is Tan's Cuisine at the Imperial Hotel. Fortunately, Zhang Mengze has reserved a private room in advance, otherwise there may not be a place for going directly there.

Tanjiacai was created by the family of Tan Zongjun, a bureaucrat in the late Qing Dynasty.In 13 (the [-]th year of Tongzhi), Tan Zongjun, a native of Nanhai County, GD, was a first- and second-ranked Jinshi in the palace examination, and entered the Imperial Academy of Beijing as an official.Juxi Simutton Hutong, later supervised the SC, and later served as the deputy examiner of Jiangnan.Tan Zongjun loved delicacies all his life, and he was also hospitable to his friends. He often held gatherings in the West Garden at home, and personally supervised the ordering. The only "dish" created by Hanlin in Chinese history was born since then.He and his son deliberately eat and drink, and hire famous chefs from the capital with a lot of money to acquire their cooking skills, and combine GD dishes with BJ dishes to form a school of their own.

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

"Sister Zhang, long time no see, you are getting more and more beautiful," Jiang Hui said.

"At first I also thought I was pretty, but compared to the girl next to you, I dare not mention the word pretty," Zhang Mengze said with a smile.

"Cousin, you're making fun of me again. Now who dares to compare appearance with you, a popular female singer, will be sprayed to death by your fans," He Ling said.

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

Her cell phone is what is now called a high-end phone, with a 130-megapixel camera.Well, people who are used to the dual-camera smartphones of later generations have nothing to say about the current 130 million pixels as high-end.

But after taking the photo, Jiang Hui looked at it, and it was still clear, but it was estimated that it could not be zoomed in too much.

"Xiaojiang, some of today's dishes take a long time to prepare. I ordered them together when I booked the private room. You can see what else you want to eat. Today, my sister pays the bill, so don't be polite to me," Zhang Mengze said.

"This is my first time eating here, and I don't know which dish is good, so you can order whatever you want," Jiang Hui said.

"Okay, then I'll add some more casually," Zhang Mengze said, picking up the menu and ordering.

The imperial capital has always been the most benevolent area, with a gathering of humanities and historical figures from all walks of life. Regardless of the political, military, and financial circles, there are many hot celebrities. "Talk and taste have the same taste", and they all want to try Tan's cuisine.I ate well the first time, and I want to come again the second time.Therefore, the business of Tan Jiacai has never been slow.Outsiders should try their best to eat Tan's food as soon as possible.It is said that there is a condition for eating Tan’s food. No matter whether the diner knows the Tan family or not, an extra seat must be set up for the host, and the host always comes to taste a few bites. In this way, it means “I am not here. restaurant".The purpose, of course, is nothing more than to save face.Now, no one takes it seriously.

"How is your preparation for the second album going?" Jiang Hui asked Zhang Mengze.

"Fortunately, we are going to release it after the Spring Festival. This is thanks to your song, otherwise we really don't have the confidence to release a second album," Zhang Mengze said.

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

"Recently, I'm negotiating with the record company about signing a contract. The concert has not been included in the schedule yet. I guess it will be arranged by the company after the contract is signed," Zhang Mengze said.

Several people were chatting, and it didn't take long for the food to start serving.

Tanjia cuisine is a family dish, which is prepared slowly and carefully, unlike the dishes in ordinary restaurants, which are mostly prepared in a hurry due to business needs.In Tan's cuisine, more cooking methods are roasting, stewing, braising, steaming, grilling, frying, roasting, and soup, etc., and there are few stir-fried dishes, and they do not pay attention to shaking spoons and turning over. Spoon and other techniques.It is also for this reason that if you want to eat Tan family dishes, it is ideal to make a reservation in advance, leaving enough time for the chef to prepare and prepare ingredients.

Zhang Mengze pre-ordered the Buddha Jumping Wall and Braised Shark's Fin, otherwise it would be impossible to eat them if they were ordered on the spot.

There are more than a dozen kinds of raw materials for Buddha Tiaoqiang, such as abalone, sea cucumber, fish lip, yak hide glue, king oyster mushroom, tendon, flower mushroom, cuttlefish, scallop, quail egg and so on.To make this delicacy, the process is very complicated.In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozens of ingredients independently into a dish, then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, this taste can be truly authentic. To achieve full-bodied characteristics.

"Thank you, Sister Zhang, for taking care of my taste so much. I really like this Buddha jumping over the wall. 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 met your parents again," 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 dinner," Jiang Hui explained.

"There are so many people in your academy, why didn't I see him invite others. No, there must be a story in it," Zhang Mengze said.

"Well, this braised shark's fin is delicious, try it," Jiang Hui said, changing the subject.

"It must be delicious. There are more than 100 kinds of famous dishes in Tan's cuisine, among which seafood dishes are the most famous, especially for shark fin cooking, which has always been praised by people. Such as three silk shark fin, crab roe shark fin, Shark's fin in casserole, stewed shark's fin in clear soup, shark's fin in thick soup, sea braised shark's fin, etc., among all shark's fin delicacies, yellow braised shark's fin is the top product," said Zhang Mengze.

"Hey, Comrade Xiaojiang, I'm pretty lucky with you today, and my cousin usually doesn't take me to such high-end restaurants," He Ling said with a smile.

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

The three of them ate and chatted, accompanied by beauties and delicious food, Jiang Hui felt that the night suddenly became better.

When paying the bill, Jiang Hui heard the waiter say that the total was 3000 yuan, which is really not cheap, which is equivalent to more than [-] yuan per capita.But this is also related to the dishes ordered tonight, such as Buddha jumping over the wall and yellow braised shark's fin are the signature dishes of Tan's cuisine, so the price is naturally not cheap.

Tan’s food is more expensive than expensive, but bird’s nest and shark’s fin, delicacies from mountains and seas, are all specialty dishes; all the utensils are antique and fragrant, and are made of ancient porcelain on the top; one living room and three dining rooms are furnished with rosewood and red sandalwood; shelves full of antiques, exquisite bonsai, The four walls are decorated with calligraphy and paintings of famous people, the rooms are elegant and fragrant, and the equipment is well-equipped, which is by no means comparable to that of ordinary restaurants.Therefore, anyone who has eaten Tan's food is said to be "not a waste of money".This is really in line with Jiang Hui's current thinking.

(End of this chapter)