private cuisine is also a kind of "secret" catering form, which is more in line with the conditions of private cuisine: first, it has no signboard and mostly hides in private buildings; Second, there is no waiter, similar to a family kitchen; Third, the chef's skills are based on his own specialties. The unique style of private cuisine, just like the song "Private Cuisine" sings: Even the sound will get older, and the taste of this bowl of soup has never changed.

The folk explanation of private cuisine is a kind of small-scale catering "buying and selling" that is opened in a house or office building, without a license plate, no running room and no fixed menu, and only the chef has skills. "Private kitchens" are usually owned by chefs. They were originally private kitchens of giants if they were not the owners of big restaurants. The diners are the style of the "private kitchen" chef who personally cooks and goes to help.

It seems that the concept of private kitchens first arose in Hong Kong. The introduction of private kitchens can be found in the Hong Kong food book WorldFoodHongKong. Some people even describe it this way: "In the residential area of ordinary people, a wooden door suddenly opens, so you must sneak in quickly and close it before the messenger arrives." In the eyes of Hong Kong diners, private kitchens must meet five conditions: there are no signs, and most of them hide in residential buildings; There is no special parking lot; No menu; Only believe in the master's craftsmanship; Small business. The mysterious atmosphere and delicious dishes have provoked many "cat eaters" in Guangzhou to patronize.

to get to the bottom of private cuisine, it can be traced 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 Sanqing, whose ancestral home was Guangdong. His grandfathers were all officials and had a good diet. His father mixed Cantonese cuisine in his hometown into "Tan Jiacai" and made a name for himself in Beijing. Later, when his family came down, he made a "Tan Jiacai" in the form of a banquet to help make up his family's expenses. He only made three tables every night and had to make a reservation three days ago. 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.

Open the dining book. Private cuisine is not a new word. It has been defined for a long time in the book: adhering to the essence of the most primitive traditional dishes, the storefront is small and hidden, the chefs are few and expert, and there are extremely good town-store dishes, so you need to book seats in advance. Since the 199s, private kitchens have become one of the changes, with emphasis on luxurious decoration and vigorous publicity, which are gradually welcomed by diners. In Jiaxing, I don't know when it started, people became a little tired of the noise of restaurants and restaurants. People who love food began to get into the narrow lanes of the streets to find delicious food, and there was a long-lost calm mood. It seems that the private restaurant started its booming business at that time.

Private cuisine is very popular in Hong Kong, Guangzhou, Macao and other places. It is characterized by no advertising and no menu. The dishes are all prepared by the chef himself, and usually only telephone reservations are accepted. When "Magic Kitchen" became popular, diners who used to eat in hotels and restaurants began to walk through alleys, trying to find private dishes with unique tastes and taste what it tasted like. As a result, some large and small private restaurants have appeared in the streets and lanes. It seems that with the signboard of private cuisine, it represents a style and a trend direction.

The popularity of private cuisine in Nanjing began in 24. Some people traveled all over the city looking for private cuisine. Private cuisine began to spread from a small scale, and then smart people began to copy it in large quantities. Some restaurants with extremely ordinary appearance hung up the signboard of "private cuisine", thinking that this would attract consumers.

At present, the most famous palace dish in Beijing-"Lijia Cuisine" also belongs to private cuisine. In this small courtyard, at first, only one table was cooked every day, only for a dozen people to eat, and all diners were admitted to each 2 yuan. Now, another wing is set up, with two small tables, but it is enough for 2 people at most in one night.

Eating for the sake of food is called survival; Eating for the sake of appetite is called life; Know how to eat, pay attention to eating, and choose to eat. This is enjoyment and taste.

In order to taste high-grade private cuisine, besides having a private environment, the dishes are of course the key. All kinds of vegetables are fresh and watery, carefully cut and matched, and the plates are red and green, which is appetizing, fragrant and refreshing, not oily or greasy. /5zjnews/system/26/8/17/781521.shtml

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