Zuan cuisine is a Hunan cuisine, which is designed by inheriting the exquisite food atmosphere of Ming and Qing Dynasties. Contains more than 200 dishes, fresh and fragrant, soft and rotten, fascinating, laying the foundation for the height of Hunan cuisine. Once it was launched, it was all the rage. On the streets of Nanjing, thousands of miles away from Hunan, Hunan restaurants were everywhere. With Tan Zuren in Beijing, he shared the title of "Double Tans in North and South".

Zu 'an cuisine is developed from Tan's home cooking, focusing on the word "essence" in cooking. It is said that in Tan's family, even eating the same common raw materials was exquisite: "Chinese cabbage before frost, radish after frost, winter bamboo shoots and spring buds, early leeks and late fermented grains, autumn ducks and winter fish.