The Cold President's Best Master

There are many Tan's restaurants in the world. The most authentic one is the Tan's restaurant in the capital hotel where Lu Chong's four people live.

The lobby of the Beijing hotel is resplendent and a bit like the Imperial Palace, but the decoration of the restaurant is much lower key. The private rooms are relatively simple, without the impetuous air of the new rich, and some are in the style of the 1950s and 1960s.

However, some photos of the older generation of great people eating in the restaurant are displayed in the restaurant corridor. They are all historical figures, such as the core of the first and second generations.

The name of the signature dish is true. Braised shark's fin is soft, waxy and fresh. The shark's fin is relatively large, the fin needle is relatively thick, the yellow juice is also fresh, and the gel is full. It can be used for making and cooking. It is difficult for ordinary shark's fin to match.

Braised prawns really make the original flavor of prawns. It feels sweet and slightly bigger.

Four treasures of game, four treasures are venison, venison tendon, skirt and pigeon, venison buns, venison tendon is soft, and the skirt is a little crisp.

Lingmo mustard. The mushroom is chicken spleen mushroom. It is soft and tender. Mustard is good. The juice is also the yellow juice used for shark fin.

Scallop vegetable gall tastes good, too.

Fresh shrimps and bamboo shoots have their own characteristics, and several cold dishes such as Lohan tripe have a general taste.

The general impression is that the materials are real and the production is fine.

Lu Chong felt that the price could not be said to be high or low, but whether it was worth it. There was no comparability between shark fin and sliced noodles.

Many famous brand bags and cosmetics are good in style, composition or production technology, but the high price mainly lies in the reputation of the brand and meets the vanity displayed in front of others.

It's corrupt to eat here, but at least you eat the real good things.

Because of Lu Chong's status and Tan Haishan's orders, the four of Lu Chong felt the enthusiasm here.

But if ordinary people go, because it used to be state-owned, they uphold the state-owned service attitude of the past few decades. It is neither hot nor cold, neither salty nor cold, neither cloudy nor sunny, which makes people feel the sincerity and enthusiasm of the service. 15% of the service fee is too unjustly spent.

While eating, Lu Chong took out his mobile phone and looked through the history of Tan's cuisine.

Why? Because if you want to help Tan Haishan find out the reasons for the loss of old customers, you must first have a certain understanding of the brand.

As mentioned above, this tan family dish was originally created by Tan zongjun, a Han Lin of the last Qing Dynasty who was born in Lingnan.

Tan zongjun is undoubtedly the core soul of Tan's dishes. As a literati in the old era at the end of the dynasty, delicious food is a kind of elegant and good for him. It is a pleasure to play in the private backyard of the government. Therefore, it established the elegance of Tan's dishes. At that time, Tan's dishes did not have the smell of scattered smoke and dust.

As the saying goes: the cook's hand is the literati's mouth. If the cook's hand is the technical guarantee of a dish, and the literati's mouth is undoubtedly the core soul of a dish. This soul is the elegance and character of literati, which is the attribute label of literati and bureaucrats in the era of monarchy. With the collapse of the era of monarchy, This last remaining scholar sentiment is also destined to disappear.

In 1909, Tan Yuqing, Tan zongjun's son, returned to Beijing from the South China Sea. At this time, he was 33 years old. During this period, the whole Qing Dynasty was about to collapse, and the whole country was on the eve of the revolution of 1911. Under the background of depression in the whole country, the tan family has become bleak in autumn from the famous door of the old Dynasty. Tan Yuqing, who has entered his thirties, must find a new business to support this once luxurious family facade.

The first thing Tan Yuqing did when she returned to Beijing was to move her home from Xisi mutton alley to Mishi alley at Caishikou. He started his business at home and operated the tan family dish that his father had created.

Xisi, in old Beijing, belonged to the area where noble people lived, while the vegetable market entrance in Nancheng was the residence of small businessmen and vendors. In the past, it was a capital punishment ground. Tan Yuqing moved here, which can be seen from the withering of his family.

From the first day when Tan Yuqing began to receive diners at home, it marked that the once famous official private dishes began to enter a business era.

After all, Tan Yuqing is also a child of a rich family. He has also experienced prosperity and wealth. He can't cook.

Zhao Lifeng, his third aunt, is responsible for all the kitchen affairs. On the one hand, the tan family has this tradition; On the other hand, it is also a shameless reality for taxi families in the old era to let the third aunt enter the back kitchen to solicit business. However, forced by life, they obviously have no way.

Tan Yuqing, as a remnant of the dynasty, inherited the elegance of the previous dynasty. On the basis of inheriting the elegance of the previous dynasty, he introduced the elegance of the previous dynasty into the food and painstakingly sought the balance between elegance and business on the table.

If Tan zongjun and his son are souls floating outside the dishes, aunt Zhao skillfully transformed the soul of Tan's dishes into the shape of the table, which is a unique product of an era.

Tan Yuqing opened the door to welcome guests. After all, it is not a glorious thing. According to the old times, it belongs to the cheap business of giving a share to his ancestors. Therefore, at that time, he only opened one table at home every day. No matter who came, he had to leave a seat and a pair of dishes and chopsticks for the host to show that it was not business, but to take the meaning of gathering. Tan Yuqing was also very knowledgeable. He only held one chopstick at each table, tasted it, exchanged greetings, and then left the table. Because only one table is opened every day, and the third aunt is too gentle, kind and savvy, the reputation of Tan's dishes became famous around the Republic of China, spread abroad, and has the tendency of "praising Tan in the food world".

Since then, Tan's dishes have been heard for thousands of miles, and dignitaries are competing for food. The Tan's dishes handed down by word of mouth in the world are actually Tan's dishes of this period. Tan's dishes can have this honor. It is considered that Tan Yuqing has not humiliated his ancestors.

After all, Zhao Lifeng is a female generation. She can't catch her strength. In addition, she is getting old and takes charge of the stove every day, so she has no physical strength. Therefore, during her main cooking, she will often invite some chefs to help the cooking. Later, the world was troubled and the family declined again. Even the chef couldn't afford to hire him. He had to hire some small workers to help the chef.

It was against this background that Tan Yuqing died of illness in 1943. Three years later, in 1946, in Peiping, where the war was increasingly tight, Zhao Lifeng also died with the passing of Tan Jianqing.

The successive deaths of Tan zongjun, Tan Yuqing and Zhao Lifeng marked that the soul and form of expression of Tan's dishes were scattered with the wind, leaving behind legends and crafts. Since then, the "Tan cuisine" was managed by Miss Tan lingrou, and the back kitchen was dominated by Peng Changhai, who worked as a helper for her third aunt.

After the founding of the people's Republic of China, a new generation of young woman Tan lingrou took part in business. Chef Peng Changhai had nowhere to go. He led his younger martial brother Cui Minghe and his younger martial sister Wu Jinxiu to move out of the tan family, set up a new stove in Nancheng fruit Lane and still managed "Tan family dishes". From the moment when master Peng Changhai's store was established separately, it marked that the door of "Tan cuisine" labeled by Tan's government was officially closed.

In the turbulent earthly world, the elegance and leisure of the scholar Tan gradually drift away in the dust of Peiping

Tan Jiacai began to enter the "no tan era".

Seeing this, Lu Chong wondered, where did Tan Haishan jump out?