A family of restaurants bringing the tongue-tingling pleasures of China’s great cuisines to diners across the United States. 一个遍及美国东海岸的餐厅家族，把湖南与四川两大菜系中最鲜活、最地道的味道，端上每一位客人的餐桌。
Chef Tan is more than a restaurant — it’s a culinary network. Since founder Kevin Tan opened the first location in Fords, New Jersey in 2007, our expert cooks — almost all of them from Hunan — have rotated among our houses, helping open new ones and keeping the flame of authentic Hunan and Szechuan cooking burning bright. Chef Tan 不只是一家餐厅，更是一个由湘菜名厨组成的厨艺网络。自 2007 年创始人 Kevin Tan 在新泽西 Fords 开出第一家店以来，我们几乎全部来自湖南的资深厨师便在各门店之间轮转出师，薪火相传，把最地道的湘菜与川菜味道带到每一个新城市。
At the center of this culinary network is master chef Zhonghua Jiang, who has worked alongside Mr. Tan since the beginning and oversees cooking across every location. 这个网络的中心，是与谭师傅从一开始便并肩作战、统筹全集团厨房的湖南名厨 — 江中华师傅。
"I floated back to the parking lot, in awe of the mastery quietly playing out between a paint supply store and a liquor shop in this Northern Virginia strip mall." “我走回停车场时仍飘飘然——在北弗州一家不起眼的商业带中，夹在油漆店和酒铺之间，一场安静而精湛的厨艺表演正悄然上演。”
— as recommended by The Washington Post — — 华盛顿邮报评选推荐 —
Thick rice noodles in a heavily spiced, concentrated broth — anise and cinnamon warmth, roasted peanuts, beef shank, fried egg, capped with a mound of salty chopped chiles. 粗米粉浸于浓郁卤汤之中，八角桂皮香气缭绕，配以花生米、牛腱薄片与煎蛋，最后撒上咸香剁椒，一碗衡阳家乡味。
Pounded tableside in a mortar — minced green chiles, strands of purple eggplant, quartered preserved duck eggs with delicate, melting yolks. 现擂现吃：青椒、茄子与皮蛋在石钵中捣击融合，蛋黄如骨髓般绵滑，蛋白弹韧，咸香与清润一口尽收。
Flaky white fish fillets in a thin batter, stir-fried with sweet peppers and bamboo shoots — crisp edges, tender flesh. 白肉鱼片薄浆裹炸，与甜椒、笋片同炒，外脆内嫩，鲜香下饭。
Tiny river snails surrounded by crunchy pickled long beans and prickly green peppers — the signature tang and lingering heat of a Hunan classic. 小田螺佐以脆豆角与青椒，酸辣开胃，嗦一口有嚼劲、辣一口有层次。
Tender slivers of lamb, ornamented with grassy cilantro and mild, neatly diced red peppers. 羊肉薄切滑嫩，配以香菜与温润红椒丁，肉香与椒香共奏。
Frilly Chinese cauliflower tossed with crisp pork in a sweet, glossy sauce — lighter and friskier than its dense white counterpart. 有机花菜与焦香脆肉片同炒，甘甜亮油；比寻常白花菜更轻盈、更脆爽。
Prices: small dishes $5.99–$17.99 · larger dishes $15.99–$108 (Peking duck). Menu varies by location. 小炒 $5.99–$17.99 · 大菜 $15.99–$108（北京烤鸭）· 各门店菜单略有差异
Review by Elazar Sontag. Chef Tan invites diners to experience the tongue-tingling pleasures of one of China’s great cuisines in an understated Vienna strip mall — a 3-star "Outstanding" rating. 由 Elazar Sontag 撰写。华盛顿邮报给 Chef Tan 打出三颗星——“卓越”级评价：一家藏在维也纳 (Vienna, VA) 小商业带里的湘菜馆，带来中国最富生命力的味觉体验。
Read the full review阅读全文
“Every dish I have tasted at Chef Tan is pulled off with an attention to detail absent from even some of the longest-running restaurants.” “在 Chef Tan 我尝过的每一道菜，都体现出连不少开业多年的老字号都未必能及的细节把控。”
132 Branch Rd. SE, Vienna, VA
(703) 389-1733
Sun–Thu 11a–9:30p · Fri–Sat 11a–10p周日至周四 11:00–21:30 · 周五六 11:00–22:00
37 St Marks Pl, New York, NY 10003
558 Washington Blvd, Jersey City, NJ
441 Raritan Ave, Highland Park, NJ
108 E Main St, Newark, DE
1032 Commonwealth Ave, Boston, MA
45 Beach St, Boston, MA
55 Beach St, Boston, MA
A new flagship featuring private banquet spaces for up to 150 guests. 全新旗舰店，含最多可容纳 150 人的私宴空间
See renderings →查看效果图 →The Boston flagship combines the hush of a fine-dining room with the theatre of an open Hunanese kitchen. Private banquet areas are tailored to host up to 150 guests — ideal for weddings, corporate dinners, and cultural events. 全新波士顿旗舰店把高级餐厅的静谧，与明厨湘菜的戏剧性融为一体。独立宴会厅最高可容纳 150 位宾客，专为婚宴、企业晚宴与文化活动度身定做。
Please give us a call or send a note — we’re always glad to help. 欢迎致电或来信，我们将竭诚为您服务。
