At Tan Lu in Chicago’s Chinatown, diners are introduced to a lesser-known facet of Chinese cuisine. Specializing in the hearty fare of Northeast China, the restaurant offers a distinct culinary experience that diverges from the more familiar Cantonese and Sichuan styles commonly found in the city. The interior is modest yet welcoming, with understated decor that hints at the traditions of China's northeastern provinces. Wooden tables and simple furnishings create an unpretentious setting where the focus remains firmly on the food.
One of the standout offerings is the grilled whole fish, a signature dish that encapsulates the robust flavors of the region. Presented sizzling on a platter, the fish is immersed in a rich broth infused with an array of spices and herbs. The presentation is both rustic and inviting, with the vibrant colors of fresh vegetables contrasting against the deep, savory hues of the broth. Diners have the option to select their preferred level of spiciness, allowing for a personalized taste experience that caters to varying palates.
Beyond the signature fish, the menu features an assortment of dishes highlighting staple ingredients like hearty noodles, pickled cabbage, and potatoes. These components are woven into soups, stir-fries, and braised dishes that emphasize depth of flavor and comforting textures. The portions are generous, encouraging a communal dining approach that is characteristic of the region's culinary traditions. This emphasis on sharing not only reflects cultural practices but also allows guests to sample a wider array of flavors.
Tan Lu's dedication to authenticity has garnered attention, earning it a mention in the Michelin guide. Its focus on a specific regional cuisine sets it apart in a city teeming with diverse dining options. Without the trappings of elaborate decor or the prominence of a celebrity chef, the restaurant relies on genuine flavors and straightforward cooking techniques to make its impression. For those seeking to explore new aspects of Chinese gastronomy, Tan Lu provides a thoughtful and sincere introduction to the hearty dishes of the northeast.
