Tan Tiansan related introduction

From 1988 to 1989, Tan Tiansan led five other Hunan chefs to be employed by Xiangyuan Hotel in Munich. It is the first authentic Hunan restaurant in Germany, with 120 seats, but it is not located in the busy downtown area, but at the corner of the second floor of a big company. At that time, there were more than 700 Chinese restaurants in the former West Germany, mainly Cantonese cuisine, followed by Sichuan cuisine. As for the positioning of Hunan cuisine? Tan Tiansan knows very well that westerners are getting more and more tired of their traditional food, which is mainly sour, sweet and cold, and are looking for new appetite stimulation, but they are quite uncomfortable with the hemp in spicy Sichuan food. Hunan cuisine caters to their tastes with its spicy but not strong, sour but not strong. Especially Hunan cuisine is good at frying, frying, frying and simmering, which is close to the dietary requirements of westerners. He believes that Hunan cuisine should respect tradition rather than stick to the rules, do as the Romans do, and meet the needs of foreign markets, so that it can quickly become famous abroad.

They invited the boss's family to try the meal first. After tasting it, they put forward suggestions for improvement according to their years of life experience and their understanding of German tastes. Invite Chinese restaurant owners again; Finally, please ask relevant officials to ask questions. The most dramatic thing is that China restaurant owners immediately realized the threat of Hunan cuisine after tasting it. They either quietly came to Xiangyuan to try their own dishes, or sent their own chefs to Xiangyuan to "learn from the scriptures", which was very lively for a time.

The reputation of Hunan cuisine spread like wildfire, and more and more guests from all walks of life came here. On one occasion, Strauss, the leader of the Christian Democratic Party, the former ruling party in West Germany, and the governor of Bavaria, came here. Tan Tiansan, they tried their best to perfunctory. In addition to the Hunan-style sliced roast duck, Dong 'an chicken, spicy fish, squid with bean pepper and stir-fried shrimp, which are usually popular with customers, we have also carefully prepared watermelon cups, seafood slippery chicken and rich pomegranate shrimp, which are difficult to make. After looking at these artworks for a long time, the guests broke the routine and gave the chef a red envelope. In this way, in just over two years, the owner of Xiangyuan has recovered all the investment, which is rare in similar restaurants.

Besides performing in Xiangyuan, Tan Tiansan also made many friends, and offered his skills whenever he had the chance to expand the influence of Hunan cuisine. On one occasion, the World Bank organized a meeting in Munich, and they contracted a banquet. Hunan cuisine won the reputation of bankers from all over the world. There are more than 300 students from China in Munich. Sometimes, in order to thank the tutor, Tan Tiansan and others will be invited to help cook, and Hunan cuisine has also become a foreign student.

"noodle dishes"

Through the efforts of Sanhe and his partners, Hunan cuisine has opened the market in Germany, but how to consolidate it and how to open up to other countries such as France? Tan Tiansan also has his own thoughts and opinions.

When cooking Hunan cuisine in western Europe, the seasonings are all from Taiwan Province Province and Hongkong. Tan Tian Sanye-It's a pity that he always thinks, why can't we change our condiment packaging and improve our processing technology?

At the same time, he believes that the chef's self-cultivation is also a crucial condition.

Tan Tiansan's point of view is good. It turned out that he was born in an educated family. 1960 After graduating from high school, he was admitted to the Civil Engineering Department of Huda University. Just because of family difficulties, he gave up the opportunity to study and decided to become a chef. He likes gardening and calligraphy, and his calligraphy is also loved by friends in West Germany. The fourth anniversary of European Times held the Global Chinese Calligraphy Photography Competition, and one of his calligraphy was selected. Mo Bao, chairman of the All-China Federation of Returned Overseas Chinese, appeared in the European Times.

China Lai is the crystallization of China culture, and the influence of calligraphy and gardening on a chef can not be ignored. The characteristics of Hunan cuisine include not only strong delicacy, but also strange shapes and beautiful colors. Many dishes made by Tan Tiansan are very popular with West German guests, and their shapes are peculiar and unique. It should be said that they also come from his observation of nature and his interest in gardening in China.

Now, he is the director of the overseas chef training base in Hunan Province. Through their hard work, the chefs of Hunan Hunan cuisine constantly push Hunan Lai, which has a long history, to all countries in the world. Hunan cuisine is popular all over the world, and it needs the efforts of friends in the culinary world.

1 9 9 7, Hunan Provincial People's Government awarded the title of "Master of Hunan Cuisine", and in 2 0 0 2, it was awarded the title of "Master of China Cuisine" by China Business Federation and China Cuisine Association. Comrade Tan Tiansan has been engaged in cooking practice and catering management for 46 years. Participated in the earliest compilation of Hunan Menu. In recent years, China Hunan Cuisine, Traditional Cuisine and Home Cooking Edited by Hunan Cuisine have been published. Recently, Hunan's trendy "home cooking", "flavor snacks" and "home cooking vegetarian dishes" have been edited. He has published many papers in national newspapers and professional magazines. Retired in 2 0 0 0. After retirement, he is still engaged in cooking teaching, in order to carry forward the food culture of the lake and cultivate the cooking technical talents of Hunan cuisine. He was the judge of the 6th Bizka Cup Cooking Competition of Xiangxi Tribe and the chief expert judge of the 1st International Green and Healthy Cooking Competition. Now there are nearly 500 disciples and grandchildren of Master Tan in China. He has become the most famous master of Hunan cuisine and the oldest master of Hunan cuisine.