Southern China, served in Pullman.
Tan's is a locally owned Pullman restaurant, cooking from the owner's roots in the Shenzhen–Guangzhou region and drawing the wider menu from regional traditions across China.
Southern roots. A wider menu.
Guangzhou is closely associated with Cantonese cooking and yum cha—the practice of gathering over tea and dim sum. At Tan's, that tradition appears in har gow, siu mai, steamed barbecue-pork buns, clear soups, roasted meats, ginger and scallion, and the quick, controlled heat of the wok.
The menu then travels. Sichuan and Chongqing bring málà, the aromatic pairing of chiles and Sichuan pepper. Knife-cut noodles point toward Shanxi; big-plate chicken toward Xinjiang; Yangzhou fried rice toward Jiangsu; and West Lake beef soup toward Hangzhou. Each dish is listed in Chinese, pronunciation and English so Pullman diners can order confidently and understand what they are eating.
Tan's proudly serves neighbors and visitors from the Washington State University and University of Idaho communities.