Mansion Cuisine · FFET10464
Tan family cuisine
A Beijing household cuisine passed down by the Tan family of Nanhai, Guangdong, emphasizing stock and slowly cooked dried ingredients.
The cooking of the household cooks of officials and distinguished families.
Tan family cuisine developed from the private banquets of a family from Nanhai, Guangdong, taking shape in Beijing with a Cantonese foundation and northern influences. It emphasizes dried seafood and stock, using braising, stewing, simmering, and steaming to produce moderately salty and sweet flavors. Its founding year is unspecified, but it was served at the Beijing Hotel in 1958.
What
Tan family cuisine is a cooking tradition that developed from the family's private banquets, combining a Cantonese foundation with northern dishes. Dried seafood and stock are central features, with ingredients including abalone and sea cucumber.1,3
When
The cuisine began with private banquets hosted by Tan Zongjun, though no founding year is specified. His son Tan Zhuanqing later opened the meals to paying guests; by 1958, Tan family cuisine was being served at the Beijing Hotel.1,2
Where
The family came from Nanhai, Guangdong, and developed its household cuisine in Beijing. The Tan residence in Mishi Hutong was an early setting, with the Beijing Hotel among its later venues.1,2
How
Dried ingredients are soaked and prepared before braising, stewing, simmering, or steaming. The stock simmers for two days with chicken, duck, dried scallops, and ham, and dishes aim for moderate saltiness and sweetness. Stir-frying is uncommon, and the lengthy preparation makes advance booking part of the dining arrangements.1,2
Why
The banquets began as private hospitality; after Tan Zhuanqing lost his official post, the meals were charged for and became the family's livelihood.1,2
Impact and influence
Tan family cuisine expanded from private meals in a residence to serving outside guests, and by 1958 it was served at the Beijing Hotel, a dated step in that continuity. It is reported to have been listed in the Beijing municipal intangible cultural heritage list in 2014.1,2