Imperial-Style Golden Seafood Soup


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Tan Chu was perhaps the most famous courtyard chef of the Qing Dynasty, and his elegant culinary style spawned a school of cooking now called Tan Jia Cai (Tan Family Cuisine). His recipes have been adapted over the years by chefs across China. I tried a version of the Tan Jia Cai Imperial-style Golden Seafood Soup at a tiny, atmospheric little restaurant in Beijing called Gao Yao Xiao Ju. The chef was a disciple from Tan Jia Cai, and dusty photos of old officials, China’s first gastronomes, hung on the walls. The chef’s training is apparent from his soup—it has such roundness and depth. His secret lies in the addition of chicken and duck fat, along with plenty of pig’s feet. But this kind of stock is too rich if consumed as a component of a large meal, so it is lightened here by adding carrots and an assortment of seafood.