hough Chinese f ood i s widely known t o include eight cuisines—Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang— there are many more regional styles out there. One of these, Tan cuisine, is an i mperial style from Beijing that focuses on the meticulous preparation of prized i ngredients and extracting the essence of each, with references to northern and southern styles. Tan cuisine may be lesser-known than the famous eight, but it's on the rise for many a connoisseur due to Golden Flower.
Chef Liu Guo-zhu, a master of Tan cuisine, presents the admired cuisine at Golden Flower through an abundance of top-quality ingredients—especially dried seafood such as conpoy, sea cucumber, fish maw, abalone and mushrooms. The cornerstone of outstanding Tan cuisine is in the knowledge of reviving these ingredients'