There are nearly 200 kinds of delicacies in Tan Jiacai, among which seafood is the most famous. It is also important to cook vegetarian dishes, beets, cold dishes and snacks.

Braised shark fin with crab roe

The delicious abalone in oyster sauce, novel and unique firewood duck, crispy and delicious Luohan prawns and light and palatable white fungus stew are all very distinctive and unique dishes.

In Tan Jiacai, bird's nest and shark's fin are the most famous seafood. Tan Xun is cool and likes to eat shark's fin, while his third aunt Guo Lifeng cooks shark's fin almost every day. A drop of water wears through a stone, and practice makes perfect. Guo Lifeng's shark fin cooking technology is naturally first-class.

In Tan Jiacai, there are more than a dozen kinds of cooked shark's fin, such as three-silk shark's fin, crab shark's fin, shark's fin stewed in casserole, shark's fin stewed in thick soup and shark's fin stewed in sea. These dishes are all cooked at home. Shark's fin has been soaked in hot and cold water, and there is no fishy smell. After making it, the wing meat is soft and rotten, and the taste is very mellow.

Among all shark fin dishes, braised shark fin is the best. This dish is made of precious yellow meat wings (that is, Lu), and pays attention to eating the whole wings. Shark fin should be stewed on the fire for six hours. The shark's fin made in this way is rich in juice, soft and smooth to eat and extremely delicious.

Tan Jiacai's clear soup bird's nest is more unique. The bird's nest it sends out is white and abundant, but it loses a lot of nutrients. In Tan Jiacai, this dish is made by soaking bird's nest in warm water for three hours, then washing it repeatedly with clear water, and carefully selecting all feathers and impurities. After the bird's nest is soaked, put it in a big soup bowl, pour in half a catty of chicken soup, steam it in a cage for about 20~30 minutes, take it out and put it in a small soup bowl.

Then boil the clear soup made of chicken, duck, elbow, scallop and ham, add proper amount of cooking wine, sugar and salt, adjust the taste, put it into small soup bowls, and sprinkle a few finely cut hams on each bowl to eat. This vegetable soup is clear as water, slightly beige, delicious, and the bird's nest is soft, smooth and unbreakable. This is Tan Jiacai's masterpiece.