"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".
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.
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.
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.
Private cuisine is not a big dish, but "good cooking can rule a big country", and it is even more difficult to make cheap and ordinary home cooking different.
One: What is private cuisine?
After the introduction of private kitchens from Hong Kong to the Mainland, different "private kitchens" also joined their own "promotion". Beijing's private kitchens should naturally be integrated with culture and art, and the Qing Palace dishes made in this way are undoubtedly the biggest selling point. In Yangcheng, which is famous for its "eating", the climate of private kitchens naturally exceeds that of Beijing, and there are further reforms and "variants". Guangzhou not only maintains the high-end position of private kitchens, but also opens the door to kitchens for middle-class consumers. Guangzhou people can "eat" even ordinary dishes.
Features: secret cooking, no sects, no factions.
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. Nowadays, many famous dishes have actually evolved from private kitchens, such as Tan Jiacai, Confucius Cuisine and Duanjia Cuisine.
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.
Private tasty private cuisine
I don't know when people began to get a little tired of the noise in restaurants and restaurants. People who love food get into the narrow streets to find food, and they have a long-lost peace of mind. ...
The so-called private cuisine is made in private cuisine. Cuisine doesn't matter, rules don't matter, as long as there is no other family, as long as the taste is unique. A century ago, there was a popular saying in Beijing: "There is no cavity in the music world to learn Tan-Tan Xinpei, and there is no mouth in the food world to praise Tan-Tan Jiacai." Many bosses are proud to taste the dishes of Hanlin Tan Zongjun's family. Perhaps this is the earliest private cuisine.
Later, some private restaurants appeared in Hong Kong, Guangzhou, Shanghai and Beijing. Although the quantity varies and the quality is mixed, it has gradually become a climate and is sought after by many people. Indeed, the word "private house" itself contains too many secrets, too many temptations and too many expectations. In fact, there are private restaurants in Nanjing, but I have never been there. It is said that the shopkeeper is a cultural communicator, and he has many opportunities to travel abroad. After eating the experience, he felt that the restaurant food was good, but he lacked the feeling of home, so he came up with the idea of opening a private restaurant. Every dish, from material selection to production, is personally participated by the owner. Drunk fish and celery bacon are the two most private dishes of the owner.