Newly opened Beijing Chef in Pleasanton emphasizes their duck, but lists a few dishes in English and Chinese referring to Tanjia Cai, an aristocratic cuisine served at the Beijing Hotel.
Is the chef directly from Beijing, or are they a disciple of the award-winning Chef Liu at Royal Feast in Millbrae, the only other Tanjia Cai chef I’ve heard of in the US.
These dishes sound like dishes Chef Liu serves:
- The Tanjia Mini Fotiaoqiang is a $16.98 portion of Buddha Jumps over the wall (Chef Liu has Signature royal pot large/small $298/$198)
- Tanjia Braised fish maw and scallop (Chef Liu has Braised fish maw with crab meat)
- Tanjia Fried sea cucumber and scallions (Chef Liu has Braised whole sea cucumber with scallion)
What are these? Are a few of these the same sauce/stock, just with a different meat?
- Baylor pork (refers to rank of Manchu nobility below that of a prince; I think this is an unmarinated pork stir fried with scallions and cilantro, and with a sauce. Not sure). A place in So-cal has a Baylor lamb dish.
- Tanfu sauteed beef tenderloin
- Tanfu hot braised prawn
- Tanfu braised mushrooms
- Tanfu fried abalone mushrooms