"Private cuisine" refers to the "buying and selling" of small-scale catering that is opened in a house or office building without a license plate, a waiter or a fixed menu, and only the chef has skills. The history of "private cuisine" can be traced back to the Guangxu period in the late Qing Dynasty. It is said that Tan Congqing, a aristocratic family whose ancestral home is Guangdong, was an official and enjoyed good food. His father Tan Zongjun mixed Cantonese cuisine in his hometown with Beijing cuisine to make Tan Jiacai sound shocked Beijing. Later, when his family came to a low ebb, Tan Zhenqing lived on empty food, so the Tan family's "private kitchen", which was well-known by the chef or concubines, helped to make up the family plan. A banquet was held at home, with three seats per night, which had to be booked three days in advance, and the reservation at the peak had to wait for one month.
Private cuisine originated from the delicious food in the courtyard of a deep house in ancient times. In those days, high-ranking officials and tycoons "kept beautiful kitchens at home, and competed with each other to compare their tastes in the first meaning of life" eating ". Under the joint action of their "famous products" and their own famous chefs, famous dishes came into being, and because of their own characteristics, private kitchens were formed.
as the name implies, private cuisine is a private dish. It is a good dish cooked by the host that is eaten in other people's homes. Private kitchens usually have no storefront signs, fixed menus and no full-time waiters, but the cooking techniques of these dishes are often ancestral and have a unique flavor, and they are limited in the supply of private kitchens and cannot be eaten in restaurants in the market. It is said that this kind of restaurant originated from the ancient deep house compound, which is relatively remote, unique and relatively low-key.
"In the residential area of ordinary people in Hong Kong, a wooden door suddenly opens, so you must sneak in quickly, and the door should be closed before the patrol arrives." This is how Hong Kong people describe "private kitchens".
There are two other sayings: first, it refers to the good table cooked for the couple after the wedding, after the relatives and friends have left; Second, it refers to the dishes that women in old Shanghai specially cooked for their husbands or boyfriends. Private cuisine does not represent the upper class culture, on the contrary, it is closer to the common people and the working class.
private cuisine is not a big dish, but "cooking small and fresh can rule a big country". There are two versions of its origin. One is from the late Qing Dynasty, which refers to the dishes cooked in the private kitchen. Eating private cuisine, that is, everyone huddles in a place similar to home and eats the host's specialty. After dinner or eating, the host will come out for a while, and after several encounters, the diners and the host will become friends. Many famous dishes are actually evolved from private kitchens, such as Tan Jiacai, Confucius Cuisine and Duanjia Cuisine.
In another way, it is called an extension of official dishes. In the past, the cooks of the official government made dishes around the word "meticulous", and the links were quite complicated. After leaving the mansion, they lived in large folk houses, and they also paid attention to style in eating. Having a chef, especially one from the government, was a symbol of their wealth and status. On the basis of the production of official dishes, these chefs have further integrated their cooking techniques to cater to the tastes of their owners. Over time, it became a category of its own.