1, official food is aristocratic diet, which refers to the dishes cooked by feudal social officials at home. Generally speaking, it will not exceed the palace cuisine in terms of specifications, but it is very different from folk cuisine. Noble officials have luxurious life, abundant funds and rich raw materials, and the combination of famous chefs and tasters provides high-quality conditions for the development of official dishes. The cooking characteristics of dishes are exquisite cuisine and into the badlands. It has a long history and has flourished since the Han Dynasty. It is "a golden point in the kitchen" and "do it when it is time".

2. During the Ming and Qing Dynasties, senior officials all had their own kitchens, competing for beauty. The official cuisine originated from the famous chefs in the boudoir mansion in the past, and chefs were hired at the entrance of the official residence and mansion, which absorbed many flavor dishes from all over the country. At that time, high-ranking officials and tycoons "had beautiful kitchens at home and competed with each other", thus forming official dishes.

Generally speaking, there are three kinds of official dishes, namely, Confucian cuisine, garden cuisine and Tan Jiacai. Confucian cuisine is the Confucian cuisine in Qufu, Shandong Province, where the direct descendants of Confucius live. Confucius is very particular about his diet and never tires of eating meticulous food-Confucius, who strives for perfection, cooks coarse dishes carefully and cooks fine dishes carefully. Suiyuan cuisine is a dish of Suiyuan House of Yuan Mei, a famous scholar in the south of the Yangtze River during the Qianlong period of Qing Dynasty. Yuan Mei loves to eat and knows how to eat. His "Suiyuan Food List" is a collection of official dishes in the south of the Yangtze River in Qing Dynasty, which recorded 326 kinds of dishes, rice, tea and wine at that time in a large space. Tan Jiacai originated from Tan Zongxun, a bureaucrat in the late Qing Dynasty, and his son Tan Qing, whose ancestral home was Guangdong, where the father and son deliberately ate. Tan Jiacai pays attention to the selection of materials, and does not choose those that are not excellent. He constantly absorbed the guidance of various famous chefs, and over time, he created a genre of Tan Jia-style dishes.