Chinese aristocrat cuisine

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Chinese aristocrat cuisine (Chinese: 官府菜) traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed a unique breed of its own, and thus the Chinese aristocrat cuisine is often called private cuisine. The current Chinese aristocrat cuisine is a mixture of Shandong cuisine, Huaiyang cuisine and Cantonese cuisine. Since Beijing was the capital for the last three Chinese dynasties, most of the Chinese aristocrat cuisine originated in Beijing. The most famous Chinese aristocrat cuisine include:

• Cuisine of the family of Tan (Tan Jia Cai, 谭家菜): or Tan Family's Cuisine,which is characterized by its elaborate work, softness, freshness, and pleasing taste/flavor. The Tan family's own restaurant was compulsorily absorbed by the government in 1954, but the family chef carried on the culinary tradition after moving to the Beijing Hotel. The cuisine is currently served at the Beijing Hotel and Wynn Macau.
• Cuisine of the Dream of the Red Chamber (Hong Lou Cai, 红楼菜): derived from the famous Chinese novel Dream of the Red Chamber, first fielded in 1983 by Laijinyuxuan (来今雨轩) restaurant located in the Beijing Zhongshan Park in Beijing.
• Confucian cuisine (Kong Fu Cai, 孔府菜): The cuisine of Confucius' offspring, characterized by the reflection of Confucianism in that there are strict rules of different classes of banquets according to the status of attendees and the specific event.

External links

• Chinese aristocrat cuisine in Chinese: 官府菜
• Tan family's cuisine in Chinese: 谭家菜
• Cuisine of the Dream of the Red Chamber in Chinese: 红楼菜
• Confucian Cuisine in Chinese: sorrow 孔府菜