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“谭记三汁焖锅”的美味，营养的根由在于其秘方配制。谭记三汁焖锅的三汁秘方继承中国医学“药食同源”的传统理论，不仅注重食材与食材的配比，也注重食材与药性的配比。董事长谭科先生在谭记三汁焖锅餐饮管理有限公司御膳的基础上，将传统药膳的滋补理论与现代饮食及食尚美味相结合，采用百十种中药及酌料研制成底油、药料、药酒及调味汁的互补结合。烹调方法独家创新，在传统烹饪技术的基础上融汇中国人文膳食理念，将24种烹饪方式：炒、爆、熘、炸、煎、烹、烧、炖、蒸、氽、焖、烩、炝、煮、腌、拌、烤、卤、冻、蜜汁、熏、拔丝、卷；谭记三汁焖锅将焖的烹饪方式运用到现代餐饮中，锅中不加水，完全靠食物自身的水分及将酌料研制成底油一起焖熟，不仅很好地保存了食物的营养成分，也使锅中多种食材保持了各自的原味，使一锅美食达到营养均衡、鲜香绵嫩的完美效果。经营养学家、中医药专家、标准化专家鉴定，形成技术专利，并制定了相应操作标准，实现了专利与标准的融合与统一。

谭记三汁焖锅操作模式符合了中国餐饮发展的趋势，符合我国当前环境友好型和资源节约型社会建设以及食品安全的需求。同时，它以中式餐饮的文化底蕴融汇西式快餐标准化的模式，形成标准、统一、营养、健康、绿色、环保的新篇章，实现了传统与现代、中餐与西餐、营养与低碳的完美结合；“三无理念”（无油烟、无厨师、无原材料重复使用）的推行，使该餐饮形式具备极强的可复制性。

英文翻译：The delicious and nutritious root of "Tan Ji three juice stew pot" lies in its secret recipe. The three juice secret recipe of Tan Ji's three juice stewing pot inherits the traditional theory of "medicine food homology" in Chinese medicine. It not only pays attention to the proportion of ingredients and ingredients, but also to the proportion of ingredients and properties. Mr. Tan Ke, chairman of the board of directors, based on the Royal diet of Tanji Sanzhi stewing pot Catering Management Co., Ltd., combined the nourishing theory of traditional medicinal diet with the modern diet and food taste, and developed the complementary combination of base oil, medicinal materials, medicinal wine and sauce with 100 kinds of Chinese medicine and optional materials. The unique innovation of cooking methods, based on the traditional cooking technology, integrates the concept of Chinese humanistic diet, and applies 24 cooking methods: stir fry, fry, fry, fry, cook, burn, stew, steam, boil, stew, stew, stew, stew, cook, cook, marinate, mix, roast, brine, freeze, honey, smoke, draw silk and roll; Tan Ji three juice stew pot applies the stew cooking method to modern catering, without adding water to the pot, and finishes It depends on the water content of the food itself and the ingredients developed into the bottom oil to stew together, which not only well preserves the nutritional ingredients of the food, but also keeps the original taste of various ingredients in the pot, so that a pot of delicious food can achieve the perfect effect of nutrition balance, fresh, tender and tender. The experts of management and maintenance, traditional Chinese medicine and standardization have identified, formed technical patents, formulated corresponding operation standards, and realized the integration and unification of patents and standards. The operation mode of Tanji three juice stewing pot is in line with the development trend of Chinese catering industry, the current construction of environment-friendly and resource-saving society and the demand of food safety. At the same time, it integrates the western fast food standardization mode with the cultural heritage of Chinese food, forming a new chapter of standards, unity, nutrition, health, green and environmental protection, realizing the perfect combination of tradition and modern, Chinese food and Western food, nutrition and low carbon; the implementation of "three no concepts" (no lampblack, no chef, no raw material reuse) makes the form of the food extremely strong Replicability.

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