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谭家世代皆擅烹饪。谭公幼时偶然食一豆腐鸭血，因久念不忘而习研自成一派，始称--鸭血火锅。谭公于夜市一隅始卖鸭血火锅。食客往来不绝，每日点灯沽卖至三更，仍有人慕名而来。谭公鸭血极尽讲究。擒生猛活鸭一刀入颈，鸭血本味鲜美并清热解毒，老幼妇孺皆爱食之。不久，便无人不知谭鸭血。至民国初期，谭公举家北迁。多年以后返乡重修，经过几代改良与传承，终成今日--谭鸭血老火锅。旧味新汤，人声鼎鼎仍不绝。

「谭鸭血」始于清末民初，由谭公世家始创并传承，因其鸭血“现杀鲜取”，味道鲜嫩，老幼妇孺贩夫走卒皆爱食之，一度创造人声鼎沸络绎不绝的盛况，成为“鸭血火锅首创者”，名列“民间十大美食”。

开运仪式感,满足年轻人分享式消费体验，吃火锅，「开红运」，好运正当头。装逼有范儿，请客有面儿。谭鸭血独创锅底开封仪式，打造都市就餐新食尚，传统仪式的网红玩法迅速刷爆票圈。并荣登网红集结地、白富美打卡胜地榜首，成为主力消费群体的美食社交必须品。

有料锅底,创先模式引领火锅新趋势，「谭鸭血」打破常规，首创有料锅底，将鸭血作为底料,并在锅底辅以其他卤味食材，摒弃传统骨汤而开创了老鹰茶汤底，其味不减反增鲜香更健康。在千篇一律的普通锅底中，鸭血锅底脱颖而出，开创餐饮时代之先河，迅速占领市场至高点，掀起火锅黄金时代。

The tan family has been good at cooking for generations. When Tan Gong was a child, he accidentally ate tofu and duck blood. Because he had been studying for a long time, he became a school, which was called duck blood hotpot. Tan Gong began selling duck blood hotpot at a corner of the night market. There is a constant flow of diners. Every day, they light their lamps and sell them until the third watch. Some people still come here. Mr. Tan is very particular about his blood. Capture the live duck and put it into the neck. The duck's blood is delicious and it can clear away heat and detoxify. Women and children love to eat it. Soon, no one knew Tan yaxue. At the beginning of the Republic of China, Tan Gong and his family moved north. After many years of home repair, after several generations of improvement and inheritance, finally into today -- Tan duck blood old hot pot. The old taste and new soup are still popular. "Tan duck blood" began in the late Qing Dynasty and the early Republic of China. It was created and passed down by Tan Gong's family. Because its duck blood was "killed and taken fresh", it tasted fresh and tender. All the old and young women and children traders loved to eat it. It once created an endless stream of people and became the "initiator of duck blood hotpot" and ranked among the "top ten folk cuisines". The sense of opening ceremony satisfies the young people's sharing consumption experience. Eating hot pot, "opening up the red luck", and good luck is at the forefront. Pretend to be a model and treat with respect. Tan yaxue created the opening ceremony of the bottom of the pot to create a new fashion for urban dining. The traditional online Red playing method of the ceremony quickly brushes and explodes the ticket circle. It has also become the social necessity of food for the main consumers. With ingredients at the bottom of the pot, the pioneering model leads the new trend of hot pot. Tan duck blood breaks the routine, creates a pot bottom with ingredients, takes duck blood as the bottom material, complements the pot bottom with other stewed ingredients, abandons the traditional bone soup and creates the eagle tea soup bottom. Its flavor is not reduced, but increases the freshness and health. In the same common pot bottom, the duck blood pot bottom stands out, creating the forerunner of the catering era, rapidly occupying the highest point of the market, and setting off the golden age of hot pot.

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