Private cuisine environment
Private cuisine environment
Quantity supply, can't eat in the market restaurant. It is said that this kind of restaurant originated from the ancient deep house compound, which is relatively remote, unique and low-key. [ 1]
"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". [ 1]
In addition, there are two kinds of sayings: first, it refers to a table of good dishes cooked separately for the couple after the wedding, after relatives and friends leave one after another; Second, it refers to the dishes specially cooked by women in old Shanghai for their husbands or boyfriends. Private cuisine does not represent the upper class culture, on the contrary, it is closer to the common people and the working class. [ 1]
Origin editing
Private cuisine originated from the delicacies in ancient deep houses. In those days, senior officials and tycoons "kept beautiful kitchens at home and competed with each other in the first meaning of life" eating "to compare their tastes. Under the joint action of their "famous products" and their own famous chefs, famous dishes came into being, and because of their own characteristics, private kitchens were formed. [2]
Private cuisine is not a big dish, but "small and fresh cooking can rule a big country." There are two theories about its origin. One is that it originated in the late Qing Dynasty and refers to a very private place.
Private kitchen
Private kitchen
Non-sectarian and non-sectarian dishes cooked in your own kitchen. Eating private cuisine means that everyone gathers in a place similar to home and eats the host's specialty. After dinner or eating, the host will come out for a while, and after several encounters, the diners and the host will become friends. Many famous dishes actually evolved from private kitchens, such as Tan Jiacai cuisine, Confucius cuisine and Duan cuisine. [2]
In other words, it is an extension of formal dishes. In the past, the official chefs cooked around the word "meticulous", and the links were quite complicated. After leaving the mansion, they live in large-scale houses, and they are 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 formal dishes, these chefs further integrated their cooking techniques to cater to the tastes of their hosts. Over time, it has become a category of its own. [2]
Status editor
The human touch contained in the private restaurant from the environment to the service meets people's needs for family warmth and allows people to enjoy exquisite food in the family atmosphere. Private cuisine is a kind of cultural accumulation. The private kitchens in Hongkong, Guangzhou and Beijing are booming, because they are the birthplaces of several major cuisines in China, such as Fujiang Cuisine, Duanjia Cuisine and Tanshi Cuisine. These famous private kitchens all came out of the deep houses there in the past century. Modern people eat private cuisine, not only eating identity, but also eating culture. [3]
Private kitchens are also very particular about the location of the banquet. They should be private and don't do business in a big way. Regular customers will come to the door in person. 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, a chef must have good dishes, which are absolutely not available anywhere else. [3]
After the introduction of private cuisine from Hong Kong to the mainland, different "private houses" have also joined their own "promotion" ranks. Private kitchens in Beijing should naturally be integrated with culture and art, and the resulting Qing Palace cuisine is 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. Even ordinary dishes can be eaten by Guangzhou people.
It is difficult to find traces of private cuisine in Beijing. They are quietly scattered in the hinterland of the bustling city, and only a slightly shabby courtyard is still showing their confusing life experiences. They either win by dining environment or dominate by excellent dishes, but in any case, the taste and story are equally wonderful. Although aristocrats are not the characteristics of private kitchens, sometimes ancestral traditions are also one of their characteristics. [2]
Taste editor
I don't know when people began to get a little tired of restaurants and the noise of restaurants. People who love food walk into the narrow streets looking for food, and there is a long-lost calm here. ...
Private kitchen
Private kitchen
The so-called private kitchen is cooked in a private kitchen. The cuisine doesn't matter, the 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 proverb in Beijing: "There is no cavity to learn from Tan Tan Xinpei in the music world, and there is no mouth to praise Tan Tan Jiacai in the food world." Many bigwigs are proud to taste the dishes of Tan Zongjun's family in Hanlin. Perhaps this is the earliest private cuisine.
Later, some private restaurants appeared in Hong Kong, Guangzhou, Shanghai, Beijing and other places. Although they vary in quantity and quality, they have gradually become a climate and are 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 engaged in cultural communication and he has many opportunities to travel abroad. After eating the experience, he felt that the food in this restaurant 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 intimate dishes of the owner.