"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". Private restaurants contain human feelings from the environment to the service, which meets people's warm needs for the family and allows people to enjoy food in the family atmosphere.
Private cuisine is a kind of cultural accumulation. Private kitchens in Hong Kong, Guangzhou and Beijing are booming, because it is the birthplace of several major cuisines in China. Well-known private kitchens such as Fujiang Cuisine, Duanjia Cuisine and Tanshi Cuisine all came out of the deep house compound there in the past century. Modern people eat private cuisine, not only to eat identity, but also to eat culture.
The history of "private cuisine"
It can be traced back to the Guangxu period in the late Qing Dynasty. It is said that Tan Qing is a descendant of an aristocratic family whose ancestral home is Guangdong. He worked as an official and ate well. His father, Tan Zongjun, combined Cantonese cuisine in his hometown with Beijing cuisine, making Tan Jiacai's voice shocked Beijing. Later, when the family came down, Tan _ Qing lived on empty land, so the "private kitchen" of Tan's family was cooked by the chef or concubine to help make up the family's expenses. A banquet was held at home, with three seats per night, which had to be booked three days in advance and one month at the peak.
Private kitchens are also very particular about the location of banquets. Be private and don't do business in a big way. Regular customers will come by themselves. Secondly, there are few seats, and guests need to book by phone before patronizing; Third, there are usually only a few chefs who will communicate with diners and play emotional cards; Finally, the chef must have good dishes, which are absolutely not available anywhere else.