Folk private kitchens are often traditional food, flavor food, rich in local and national characteristics, with people's favorite flavor and appearance, which is very popular among the masses. China on the Tip of the Tongue takes us into the folk food all over the country from the perspective of food documentary, and shows the etiquette culture and ethics brought by food to China people's life through all aspects of China food. China's food culture has a long history, and the appearance of private kitchens has become one of the important carriers to promote local food culture.

In addition, the development of private kitchen industry can also attract employment and promote local economic development.

The ancient aristocratic class invited private chefs to hold banquets. Rural areas still have the habit of asking people with good cooking skills in their own village or neighboring villages to help them cook banquet dishes. Until the acceleration of urbanization and the rise of major hotels in recent years, the time cost and labor cost of catering have been greatly reduced, thus replacing private kitchens, and restaurants with various prices, styles, cuisines and tastes have emerged, which has solved the troubles of people cooking by themselves. As a result, the private kitchen gradually faded out of people's sight.

However, in the past two years, private kitchens have reappeared in everyone's sight for many reasons: the bad news of the catering industry has exploded one after another, people naturally want to improve their living standards after the economic level has improved, people are tired of standard cooking, and people need personalization.

However, there are some differences between the emerging private kitchens and the past private kitchens. The emerging private kitchens are divided into two categories: one is that the chefs are similar to the past, and the other is that private kitchens are different from the past. The first one is actually a modern version of the past. There are many problems, and this model is not innovative. Nothing more than different people, different dishes and different ingredients, but the form is the same.

The second point is very important. Shop-style private cuisine, chefs can cook in their own familiar environment, which greatly improves the palatability of dishes. Secondly, chefs don't have to go to the door to earn a little handling fee, because store-style private kitchens enable chefs to get all the income of the store, and more chefs are willing to choose the store. Secondly, shop-style private kitchens have daily passenger flow control, so there is no need to rush to cook, turn tables and cook like ordinary restaurants. Shops are also liked by customers, because the private kitchen environment in the shops is more beautiful and elegant than ordinary restaurants, which greatly enhances the dining experience. If you add open restaurants, different tableware, fresh ingredients, and the persistence and perseverance of stewing a pot of soup for a few hours just to make a good dish, then more people will be willing to go to the store. After all, not everyone has so much free time to cook, and not so many people are willing to clean the messy kitchen after dinner, which can only be done by shop-style private chefs. The most important thing is that all the private kitchens in the store are reserved. When the customers are full, there is no need to queue up or worry about the noisy environment. Everything looks so beautiful. However, one thing is the fatal point of shop-style private cuisine, that is, not every chef has the capital to open such a high-standard restaurant. How to solve the docking between the chef and the venue of the shop-style private kitchen will be the key issue for the development of this new form of private kitchen.