From 1988 to 1989, Tan Tiansan led five other Hunan chefs to be employed by Xiangyuan Hotel in Munich. It is the first authentic Hunan restaurant in Germany, with 121 seats, but its location is not in the busy downtown area, and it is in the corner of the second floor of a big company. At that time, there were more than 711 Chinese restaurants in the former West Germany, mainly Cantonese cuisine, followed by Sichuan cuisine. As for the location of Hunan cuisine? Tan Tiansan knows quite well that westerners are getting tired of their traditional food, which is mainly sour, sweet and cold, and are looking for a new appetite stimulus, but they are quite uncomfortable with the hemp in spicy Sichuan food. Hunan cuisine caters to their taste with its spicy but not strong, sour but not strong. Especially, Hunan cuisine is good at frying, frying, stir-frying and simmering, which is close to the dietary requirements of westerners. He thinks that Hunan cuisine can be famous in foreign countries quickly by respecting tradition instead of sticking to it, and doing as the Romans do to meet the needs of foreign markets.

They first invited the boss's family to try the meal. After they tasted it, they put forward suggestions for improvement based on their years of life experience and their understanding of German tastes. Invite Chinese restaurant owners again; Finally, please ask the relevant officials. The most dramatic thing is that Chinese restaurant owners immediately realized the threat of Hunan cuisine after tasting it. They either quietly came to Xiangyuan to try their own dishes, or sent their own chefs to Xiangyuan to "learn from the scriptures", which was very lively for a time.

the reputation of Hunan cuisine spread like wildfire, and more and more guests from all walks of life came here. Once, Strauss, the former ruling party of West Germany, the leader of the Christian Democratic Party and the governor of Bavaria, came here. Tan Tiansan, they tried their best to elaborate. In addition to Hunan-style "sliced roast duck", "Dong 'an chicken", "spicy chicken", "chili fish", "squid with bean pepper" and "stir-fried shrimp", which are usually popular with customers, we have also carefully prepared watermelon cups, "seafood slippery chicken" and "rich pomegranate shrimp" which are not easy to make. The guests watched these artworks for a long time, and broke the routine and gave the chef a red envelope by name. In this way, in just over two years, the owner of Xiangyuan has recovered all the investment, which is rare in similar restaurants.

In addition to showing his skills in Xiangyuan, Tan Tiansan also made many friends and offered his skills whenever he had the chance to expand the influence of Hunan cuisine. Once, the World Bank organized a meeting in Munich, and they contracted the banquet, and Hunan cuisine won the reputation of bankers from all over the world; There are more than 311 China students in Munich, and sometimes Tan Tiansan and others are invited to help with the cooking in order to thank their tutors. Hunan cuisine has become a

"face dish" for international students.

thanks to the efforts of Tantian Sanhe and his partners, Hunan cuisine has opened up the market in Germany, but how to consolidate it and explore other countries such as France? Tan Tiansan also has his own thoughts and insights.

in western Europe, Hunan cuisine is cooked with all the condiments from Taiwan Province and Hongkong. Tan Tian Sanye-It's a pity that he always thinks, why can't we change our seasoning packaging and improve our processing technology?

At the same time, he thinks that the self-cultivation of the chef is also a crucial condition.

Tan Tiansan has a good opinion. It turned out that he was born into an educational family. After graduating from high school in 1961, he was admitted to the Civil Engineering Department of Huda University. It was only because of family difficulties that he gave up the opportunity to study and decided to become a chef. He likes gardening and calligraphy, and his calligraphy is also loved by his friends in West Germany. On the 4th anniversary of the European Times, a global Chinese calligraphy and photography competition was held, and one of his calligraphy was selected. Mo Bao, chairman of the All-China Federation of Returned Overseas Chinese, appeared in the European Times.

China Lai is the crystallization of China culture. Calligraphy and gardening can not be ignored for a chef. The characteristics of Hunan cuisine include not only strong delicacy, but also strange shapes and beautiful colors. Many dishes made by Tan Tiansan are popular with the guests in West Germany, and their shapes are peculiar and unique. It should be said that they also come from his observation of nature and his interest in gardening in China.

Now, he is the director of the training base for chefs going abroad in Hunan Province. Through his dedicated work, Hunan Hunan cuisine chefs have continuously brought Xianglai, which has a long history, to all countries in the world. Hunan cuisine is popular in the world, and it needs the efforts of friends in the culinary world.

In 2 1 1 2, China was awarded the title of "Master of Hunan Cuisine" by the Hunan Provincial People's Government. Comrade Tan Tiansan has been engaged in cooking practice and catering management for 46 years. He once participated in the earliest compilation of "Hunan Cookbook". In recent years, he has published recipes of China Hunan Cuisine, Traditional Cuisine and Home Cooking edited by Hunan Cuisine. Recently, recipes such as Hunan trendy "home cooking", "flavor snacks" and "home cooking vegetarian dishes" have been edited. He has published many papers in national newspapers and professional magazines. Retired in 2 1 1 1. After retirement, he is still engaged in cooking teaching, in order to carry forward the food culture of the lake and cultivate the cooking technical personnel of Hunan cuisine. He served as the judge of the 6th Bizka Cup Cooking Competition of Xiangxi Tribe and the chief expert judge of the 1st International Green Health Cooking Competition. Now there are nearly 511 disciples and grandchildren of Master Tan in China. He has become the most prestigious master of Hunan cuisine and the oldest master of Hunan cuisine cooking.