"Private cuisine" refers to small-scale catering in residential or office buildings, which is "bought and sold" by skilled chefs. 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 noble family from Guangdong, was an official and ate well. His father, Tan Zongjun, mixed Cantonese cuisine with Beijing cuisine in his hometown, making Tan Jiacai's voice shocked Beijing. Later, his family fell into a trough, and Tan Zhenqing lived on empty pay, so the "private kitchen" of Tan's family was helped by a chef or concubine to make up the family plan at home. There is a banquet at home, with three seats per night, which should be booked three days in advance and one month in the peak period.

Chinese name

Private kitchen

English name

Sifang cuisine

Someone's taste

delicious

definition

Private cuisine, private cuisine

Historical tracing

Guangxu period in the late Qing Dynasty

trait

There are no store signs, no fixed menus and no full-time waiters.

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abstract

Private cuisine environment

As the name implies, private cuisine is private cuisine, which is private cuisine. What you eat in someone else's house is the good food cooked by the host. Private kitchens usually have no storefront signs, fixed menus and no full-time waiters, but the cooking techniques of these dishes are often ancestral, with unique flavor and limited supply, which can't be eaten in restaurants on the market. It is said that this kind of restaurant originated from the ancient deep house compound, which is relatively remote, unique and low-key. [ 1]

"In the residential area of ordinary people in Hong Kong, a wooden door suddenly opened. You must sneak in quickly and close the door before the patrol arrives. " Hong Kong people describe "private kitchens". [ 1]

In addition, there are two kinds of sayings: first, it refers to a table of good dishes cooked separately for the couple after the wedding, after relatives and friends have left; Second, it refers to the dishes specially cooked by women in old Shanghai for their husbands or boyfriends. Private cuisine does not represent upper-class culture, on the contrary, it is closer to ordinary people and working class. [ 1]

origin

Private cuisine originated from the delicious food in the ancient deep house courtyard. At that time, high-ranking officials and tycoons "kept beautiful kitchens at home and compared tastes with each other in the first meaning of life" eating ". Under the joint action of their "famous products" and their famous chefs, famous dishes came into being, and private kitchens were formed because of their own characteristics. [2]

Private kitchen

Private cuisine is not a big dish, but "cooking small and fresh can rule a big country." There are two theories about its origin. One is from the late Qing Dynasty, which refers to the dishes cooked in a very private kitchen. Eating private cuisine means that everyone huddles in a place similar to home and eats the host's specialty. After dinner or after dinner, the host will come out for a while, and after several encounters, the diners and the host will become friends. Many famous dishes actually evolved from private kitchens, such as Tan Jiacai, Confucius and Duan Jia dishes. [2]

Another way of saying it is an extension of official dishes. In the past, official chefs cooked around the word "meticulous", and the links were quite complicated. After leaving the mansion, they lived in large houses, and they were also very particular about style in their diet. Having a chef, especially one from the government, is a symbol of their wealth and status. On the basis of making official dishes, these chefs have further integrated cooking techniques to cater to the tastes of their hosts. Over time, it has become a category of its own.