During the Republic of China, some schools of Hunan cuisine appeared in Changsha. One school is "Anzu School", which was founded by Cao, the chef of Hunan famous chef Tan from the late Qing Dynasty to the Republic of China, and was named after Tan Zi. Tan, a native of Chaling, was a scholar in the 21st year of Guangxu (1895). After the Republic of China, he was awarded the rank of army general. He has served as Governor of Hunan, Commander-in-Chief of Xiang Army and President of the Executive Yuan of Nanjing Government. This man is a gourmet, who loves food like life, so the chefs hired by Tan Fu are all candidates in the Hunan drinking industry, such as Cao and Tan Xiting who later opened Yuloudong Restaurant. Li, a close friend, recorded in the book Sixty Years' Changes that Tan Fu spent two loads of Chinese cabbage to make a "heart dish", which shows that he never tires of eating fine food. Tan Yankai likes dog meat best. At that time, there was a doggerel widely circulated among Changsha people, which vividly described the grand occasion of the dog banquet hosted by Tan Fu University at that time: "Today, the dog banquet was held, and all the gentlemen came. The bowl of wine falls from your head and the wine is screened to your ear. " Cao created many exquisite dishes for Tan Fu, the representative of which is "Anzu shark's fin". "Anzu shark's fin", also known as "braised shark's fin", changes the traditional method of braised shark's fin into stewing with chicken, pork belly and shark's fin, so that protein, fat, inorganic salts and other nutrients in the ingredients slowly melt into tasteless shark's fin during the stewing process, thus changing the phenomenon that traditional cooked soup is delicious but tasteless, and it is soft, waxy, smooth and pure and delicious. After this dish was made, Tan feasted and praised it. Later, the cooking method of this dish gradually spread to the society, and chefs in various restaurants followed suit, so it became a must-have dish at senior banquets, especially Quyuan Restaurant, a century-old shop in Changsha. Cao also created many dishes for him. In the 19th year of the Republic of China (1930), after Tan died as the president of the Executive Yuan of Nanjing government, Cao returned to Changsha and opened a health paradise in Pozi Street. He cooks all these dishes with the famous brand "Anzu Cuisine" and publicizes them, so his business is booming. The most famous Zuan dishes are Zuan shark's fin, Zuan tofu, Zuan fish and Zuan bamboo shoot mud, among which Zuan tofu is also unique. This dish is based on steamed stuffed buns and tofu, with mushrooms, scallops, fat chicken, pork belly, cooking wine, pepper, onion, ginger, chicken oil, soy sauce and starch as auxiliary materials. The main ingredients and auxiliary materials have been boiled, steamed, teased and burned, but the final products are only tofu and Tricholoma, which are light red and soft. Its production is exquisite, ingenious and luxurious (only 20 pieces of tofu will cost 1000 grams of chicken, 500 grams of pork and so on. It can really be compared with the boiled eggplant in a dream of red mansions. See Chapter 41 of A Dream of Red Mansions. During the Anti-Japanese War, Lin Sen, Chairman of the National Government, took a bus from Nanjing to Sichuan, passing through Changsha. At that time, Zuo Zaijianyuan of the Municipal Chamber of Commerce gave a banquet to welcome him with "Anzu Cuisine", which won him a good reputation. Jianyuan and Anzu Cuisine are more famous. In the Changsha fire of 1938, Jianleyuan was destroyed, but the cooking skills of "Anzu cuisine" were preserved.