Private dining is open in a residential or office building, no license, no running, no fixed menu, but only the chef has the craft of small food and beverage "business".

"In the residential areas of Hong Kong's civilian population, there is a wooden door suddenly opened, you must quickly flash into the door, the door should be closed before the police arrived." That's how Hong Kong people describe "private dining". From the environment to the service, the human touch of the private dining room meets people's needs for family warmth, allowing them to enjoy a fine meal in a family atmosphere.

Private dining is a cultural accumulation, Hong Kong, Guangzhou, Beijing's private dining is more red-hot, because it is the birthplace of several major Chinese cuisine, such as the well-known private dining hall Jiangfu cuisine, Duanjia cuisine, Tan's cuisine, are nearly a century from the deep house there out of the courtyard. Modern people eat private dining, not only in eating identity, but also in eating culture.

The history of "private dining"

Can be traced back to the late Qing Dynasty, during the reign of Emperor Guangxu. It is said that Tan_Qing, the son of a family of Guangdong ancestry, his grandparents were all officials and good food and drink, his father Tan Zongjun, his hometown of Cantonese cuisine mixed with Beijing dishes into the Tanjia Cuisine reputation in Beijing. Later, when the family fell, Tan_Qing was left with nothing to eat, so the family chef or his concubines made the Tan family's "private dishes" to help make up for the family's problems. The feasts were held in the family's home, with three seats per night, and had to be booked three days in advance, with a month's wait for a reservation at the height of the season.

Private dining set feast location is also very delicate, must be a little privacy, and without fanfare to do business, acquaintances will find their own door to the door; secondly, very few places, guests need to call before patronizing the booking; thirdly, there are usually only a few chef, they will communicate with the diners, playing the emotional card; finally, the chef must have a good dish, and these dishes elsewhere is absolutely can not be eaten.