Cuisine Hunan Cuisine

Tan Yankai and "Zu'an Cuisine"

During the Republic of China, some schools of Hunan cuisine appeared in Changsha's dining scene. One of the schools is the "Zu'an School" founded by Cao Jingchen, the chef of the home of Tan Yankai (also known as Zu'an), a celebrity in Hunan from the late Qing Dynasty to the Republic of China, and named after Tan Yankai's alias "Zu'an". Tan Yankai, a Chaling native, was a Jinshi in the 21st year of Guangxu's reign (1895). He was awarded the rank of Army General after the Republic of China. He served as the governor of Hunan, governor, commander-in-chief of the Hunan Army, and president of the Executive Yuan of the Nanjing Government. This man was a gourmet who loved food as much as his life. Therefore, the chefs employed by the Tan Mansion were all popular in the Huxiang restaurant industry, such as Cao Jingchen and Tan Xiting who later opened Yuloudong Restaurant.

Ingredients

500 grams of cooked shark fin, 500 grams each of pork elbow and old hen meat, 50 grams each of scallops, green onions and ginger slices, 40 grams of cooking wine, 15 grams of soy sauce , 3 grams of refined salt, 0.5 grams of MSG, 50 grams of oil.

Preparation

1. Boil the shark fins in a pot of cold water, clean them, take them out, and wrap them with a clean cloth.

2. Place the casserole on a bamboo grate, put the pork elbow, green onions, ginger slices and scallops on top.

3. Put eight packages of shark fins, old hen meat, cooking wine, soy sauce, refined salt, and water. Press and simmer for about 4 hours. Remove the ingredients, take out the shark fins and put them on a plate.

4. Add oil to the wok, stir-fry the cabbage until cooked, surround the shark fins, and pour the thickened juice over it. Serve.

Operational Tips

Bring the shark's fin to a boil over high heat first, then simmer over low heat.

Features

Soft and silky, with a fresh and mellow aroma.