As an official dish, Tan Jiacai is not easy to pass down. At the beginning of the 20th century, the three most famous private kitchens in Beijing, Duan Jia Cuisine in the military field, Wang Jia Cuisine in the financial field and Ren Jia Cuisine in the banking field, all disappeared with the rise and fall of government officials. However, Tan Jiacai, a private kitchen produced by a bureaucratic family in Qing Dynasty, took root in Beijing because of its unique color, fragrance and shape. Official dishes

Tan Jiacai was born in the home of Tan Zongxun, a late Qing official in China. Tan Zongjun's father and son love delicacies, and Mrs. Tan's cooking is exquisite. She does not hesitate to hire famous chefs from Beijing to study, constantly absorbing the strengths of famous chefs from various schools, and over time, creating unique Tan-style dishes. Tan Jiacai, as a home-cooked dish, was well-known in Beijing at that time because of its exquisite selection of materials and exquisite production, especially the technological characteristics of emphasizing fire and seasoning. Later, due to Tan Jiayun's bad luck, he had to make a living by running, which made him develop further.

At present, the only restaurant in Beijing that specializes in palace cuisine is Huilongguan's palace cuisine, which has registered its trademark.