Other Culinary Schools
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TOPOfficial Residence Dishes
Family Tan Dishes
With a history of more than one hundred years, the Family Tan dishes originated from the house of Tan Zonghou, a bureaucrat of the late Qing Dynasty and have been passed down to the present. Today, these dishes are still made as they were when they originated but some chefs have also added new ingredients. As an outstanding model of Chinese official residence dishes, they not only win the praise of many epicures home and abroad, but also arouse the interest of quite a few cooking specialists. From the perspective of Chinese cooking history, the Family Tan dishes provide the most complete and accurate data for the study of official residence dishes in the Qing Dynasty.
A widely known Chinese saying is "sweetness in the South and saltiness in the North" in regards to Chinese food. The Family Tan dishes are moderate in sweetness and saltiness; cooked to enhance the freshness of the dish with sweetness and the fragrance of the dish with saltiness. This characteristic caters to the tastes of people in both the North and the South. These dishes always taste fresh and delicious with moderate flavors.
Another characteristic of the Family Tan dishes is to enhance the natural flavor of the ingredients. To make these dishes, spices and sesonings such as Chinese red pepper or pepper powder are seldom used in cooking. When eating Family Tan dishes, people taste the chicken when eating chicken and the fish when eating fish. Under no circumstances should other peculiar or strong flavors interfere with the original flavor of the dishes.
The cooking technique of the Family Tan dishes is that with sufficient fire, the dishes are boiled to a mush and easy to digest. Different from the dishes of ordinary restaurants, which are mostly cooked over a rapid fire, the Family Tan dishes are household dishes, which are exquisitely made by cooking over low heat for long periods of time. Therefore, the techniques most often adopted in cooking the Family Tan dishes are sautéing, braising, simmering, steaming, deep-frying, pan-frying, baking and soups. Quick fried and stir-fried dishes will not be found.
Kongfu Cuisine
Kongfu cuisine, a famous official residence cuisine in China, enjoys an extremely high reputation at home and abroad.
Kongfu cuisine is characterized by a variety of ingredients, exquisite cooking techniques, beautiful designs, an emphasis on nutrition, sumptuousness and luxurious presentation, and a particular style of eating etiquette.
Kongfu cuisine is composed of homemade dishes and banquet dishes. Homemade dishes, cooked by the inner kitchen, serve as the daily diet of families in the Kong Family Mansion. Banquet dishes provide feasting activities for emperors, famous families and officials who came to the Kong Family Mansion offering sacrifices to Confucius. The outer kitchen is in charge of cooking these banquet feasts.
The meat and fish dishes for the daily diet of the Kong Family Mansion have a superior and broad variety of ingredients, employ varied and ingenious cooking techniques, and have a thick rural scent. These daily meals are rich in flavor and nutrition, fresh. The various dishes complement each other in color and flavor. The banquet dishes for entertaining visiting guests have strict differences in grades and place an emphasis on an ostentatious and extravagant presentation as well as requiring following a particular etiquette.
TOPFlavors in the Ancient Style
Xi'an Dishes in the Tang Style
The dishes in the Tang style must have the following characteristics: First, each dish must have reliable historical data, i.e., specific records in history books. Second, the ingredients used must be found in the Tang Dynasty and be relatively rare and precious. The authenticity of the ingredients for the dishes in the Tang style must be maintained. Third, the main and secondary ingredients should be cooked together according to the historical records and retain the charm of the dishes in the Tang Dynasty as much as possible. Fourthly, the cooking methods should give prominence to the common ones of the Tang Dynasty as much as possible and not include the advanced scientific methods of modern times.
The dishes in the Tang style, cooked according to the above-mentioned principles, will not only reflect the inherent charm of the Tang dishes and the characteristics of the cooking culture at that time, but also must taste delicious. The dishes in the Tang style use refined cooking methods and an ancient style. Prominence is given to the original flavor of the main ingredient and all the dishes have high nutritional value.
Dishes in the Style of the Red Mansion
The Red Mansion Banquet is a re-creation of the dishes described in "The Red Mansion" by Cao Xueqin. Under the guide of experts on "The Red Mansion" and gastronomists, well-known chefs of Yangzhou created dishes of the famous banquet according to descriptions in book.
The essence of the Red Mansion Banquet is to blend presentation, culinary skill, and conversation regarding the dishes into one providing enjoyment and knowledge. The Red Mansion Banquet includes five categories: Top Grade Grand Sight (ornamental dishes), Cold Butterfly of the Jia Family Mansion, Ningrong dishes, Yinhong delicate snacks, and Guangling tea and wine.
Famous dishes of the Red Mansion Banquet include Plain Stewed Meatballs in the Shape of a Lion's Head, Three-Nested Duck, braised chub head, Wensi bean curd, plain stewed shad, Yangzhou fried rice, Tianxiang lotus root, Pearl in the Bosom of an Aged Clam, and Yangzhou pickles.
Famous snacks of the Red Mansion Banquet include Three-dice bun, five-dice bun, Emerald Shaomai (steamed dumplings topped with ham and filled with vegetables), multiple layer oil cake, Yechun dumpling, Fine Snack of the Red Mansion, and crisp short cakes.
Mosque Dishes
Mosque dishes are dishes of the Islamic Hui nationality. Since there are mosques built in the residential areas, this type of cooking came to be known as "mosque dishes". These dishes have a history of more than one thousand years. Islamists are forbidden to eat pig, dog, donkey, mule, horse, scale-free fish, other aquatic animals, fierce birds and beasts, animal blood, livestock that naturally dies, and meat such as that of bird and livestock slaughtered without Muslim prayer. Therefore, mosque dishes have a very strict choice of ingredients and many rules for cooking and eating the ingredients. Meats of mosque dishes give priority to ox, sheep, chicken and duck. Their cooking methods, which are similar to those of Beijing cuisine, excel in stir-frying both with and without gravy, quick frying, and quick boiling. Muslims prefer to use vegetable oil, salt, vinegar and sugar as seasoning. The mosque dishes mostly taste fresh, crisp, tender, soft, fragrant and sauces are usually thick. Muslims are best at cooking mutton. The "Whole Sheep Feast" wins universal praise.
Famous flavor dishes include: Stewed sheep and ox belly, stewed scalper's tail with gravy, sautéed mutton, braised mutton strip, barbecued meat, fried sheep fillet slice with sweet sauce, transparent lung, deep-fried mutton slices, crystal sheep's head, quick-boiled mutton, baked mutton slice, five-spiced mutton, quick fried ox tendon, sautéed duck, soft mutton, sheep's tail in hot sauce, braised sheep's eye with mushroom, simmered mutton, deep-fried sheep's eye, brain and spinal cord, fishbone in clear soup, quick-boiled belly, ball filled with fruit, and Ruiyi winter bamboo shoots.
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