private cuisine, as the name implies, is private cuisine, private cuisine. There is no explanation in the dictionary. If you want to get to the bottom of it, you can trace it back to the Qing Dynasty. According to "Eating a Bowl of Culture" written by Xue Xingguo in the late Qing Dynasty, there has been a saying of "private cuisine" since the late Qing Dynasty. During the Guangxu period, there was a aristocratic son Tan Zhenqing whose ancestral home was Guangdong. His grandparents were all officials and had a good diet. His father made his hometown Cantonese cuisine mixed with Beijing cuisine into "Tan Jiacai", which became famous in Beijing. At that time, the dignitaries were proud to have eaten their private kitchens, and it took a month to make a reservation at the worst. However, he loves to eat but doesn't cook. His family chef and his wife and concubines are responsible for cooking.

Features of private kitchens:

Green food with no monosodium glutamate, little oil, light and non-greasy, and nutrition is brought to guests.

take care of the guests with considerate service and try to do all the details well. For example: provide public chopsticks, cover the dishes when passing them, and so on.

lead the guests to the new concept of private cuisine by innovation, and enjoy eating "good" and "refined" but "not expensive".

Women's private baths may be private baths for women.