676、谭延家厨曹敬臣的拿手菜是“红烧鱼翅”,因谭字祖庵,所以乃以“祖庵鱼翅”嗜名于长沙。此菜是将传统的汤煨鱼翅法改为与鸡肉、五花猪肉、鱼翅同煨,使配料中的蛋白质、脂肪、无机盐等融渗到原无味的鱼翅,而化为一体,使之软糯柔滑、醇厚鲜美。677、刘继卣五六十年代作画前后 676, Tan Yan Cao Caichen home cooking dishes are “braised shark fin”, because Tan word ancestral temple, so is “ancestral shark’s fin,” baoming in Changsha. The dish is a traditional soup simmer shark fin method with chicken, Wuhua pork, shark’s fin with simmer, the ingredients in the protein, fat, inorganic salts and other infiltration to the original tasteless shark’s fin, and into one so that the soft Glutinous, mellow and delicious 677, Liu Jilu fifties and sixties before and after the painting