Tan Imperial CuisineⅢ

Taste of Tan cuisine
You may not find an extreme taste in Tan’s imperial cuisine. It does not have the strong and intense sour flavors of Guizhou province; the boldness of Hunan's chili peppers; the lip numbing effect of Sichuan peppercorn; nor the earthy pickles of Hakka cuisine. The cooking idea that lies in Tan’s dishes is cookery without boundaries.

Although they use two basic seasoning – salt and sugar – to cook, the various tastes still exist in this kind of dishes. Old chicken, old duck, pork bone, ham and scallops which have cooked for many hours to make a pot of rich creamy broth are the essence of this cuisine.

The food of this cuisine is soft and easy to digest. The usual cooking methods for these dishes are stewing, steaming and braising. These cooking processes make the dishes more suitable and healthy for the diners.