question 1: what is the definition of private cuisine

the popularity of private cuisine distinguishes it from other restaurants mainly because of its unique personality and its unique business model. Facing the small private group, the dishes have taken the shackles of the dull elements and "quantity" of the restaurant and added personalized colors, which can make them more refined and delicate. In the restaurant environment, the rise of private cuisine is

a function derived from "Home Party", and the area of the place where private cuisine is really enjoyed will not be too large and the location will not be too obvious; Otherwise, it will lose its natural sense of privacy and mystery, which is no different from ordinary restaurants on the street. When it comes to private cuisine, people are eager for it. Nothing is more than enjoying the feeling of ancient banquets with friends in a private space. The most important thing is to avoid the fear of raw materials and processing. In addition to the exquisite dishes and unique environment, there is also a certain rebellious mentality of human beings, because the real private kitchen did not have the relevant business license at the beginning, so the banquet to go to the private kitchen at that time was also to enjoy the mystery and unique identity certification.

ups and downs

From its rise to now, it tends to be like a meteor, and private kitchens have gradually become a symbolic word in people's minds, mainly because the owners of private kitchens began to give up their original hidden but solid positions unwilling to be lonely when they saw the customers swarming like a flood, and went to the front desk one after another to open up their own world in conspicuous places on the street. As everyone knows, when private kitchens lose the qualification to talk about since the mystery is unveiled, they have to face the skyrocketing "quantity", which inevitably makes the private kitchen stall owners who usually have at most two or three people in the kitchen panic and tie their hands; In addition, other general restaurants, seeing the "gilded spot" of private kitchens, have changed their homeliness into private houses. Numerous "authentic X dishes" have suddenly appeared in the market, with a long historical background. For a time, the catering industry was full of legends, so that the private kitchen stall owners caught in the quagmire were almost wiped out, and the rest were just surviving.

How to know is not a blessing

After a series of bloody battles, those who persisted in the end were also natural elites. They realized their weaknesses and returned to their original sites again. Combined with previous experience, stall owners are back to their worldly masters (or enhanced versions). In remote areas, the doors and faces are decorated in an ordinary way, but the inside is designed to have a unique feeling. In addition to food, we also focus on tableware, either expensive and gorgeous, or simple and natural with manual work. Anyway, each method is applied, so as to highlight personality as the first standard. It sounds a bit biased, but it does add a very personal element to the exquisite and famous private cuisine. Although the overall quality of private cuisine is developing in the direction of polarization, it can break away from the shackles of cuisine and quickly become the backbone of a taste trend.

Question 2: What do you mean by private kitchens? They are open in houses or office buildings, with no license plate, no running room and no fixed menu, and only chefs are skilled in small-scale catering. It's a private kitchen!

question 3: what are the characteristics of private cuisine? Private cuisine, as its name implies, is a private dish and a family secret dish. That is, a good dish cooked by the host in a family atmosphere. Private kitchens usually have no storefront signs, no fixed menus and no full-time waiters, but the cooking techniques of these dishes are often ancestral and have a unique flavor. In addition to the four major cuisines (Sichuan, Shandong, Guangdong and Huaiyang) or the eight major cuisines (Sichuan, Shandong, Guangdong, Jiangsu, Zhejiang, Hunan, Fujian and Huizhou), there are also temple dishes and family dishes (Confucius, Tan Jiacai and Duan), and now private kitchens are derived from family dishes. Because the producers are different, different private kitchens and restaurants have their own characteristics. To describe private kitchens with "characteristics", we can only say that private secret dishes are different from popular dishes and different cuisines.

Question 4: What is a private kitchen waiter who works in a hotel box for 1 minutes? There are one or two people in each box who are responsible for ordering food, and the waiter who pours wine is called a private kitchen waiter

Question 5: What kind of food is a private kitchen? Private cuisine

Fine food dishes have more meanings

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"Private cuisine" refers to the "buying and selling" of small-scale catering in houses or office buildings, with no license plate, no running room and no fixed menu, and only chefs are skilled. The history of "private cuisine" can be traced back to the Guangxu period in the late Qing Dynasty. It is said that Tan Qing, a descendant of a aristocratic family whose ancestral home is Guangdong, was an official and enjoyed good food. His father Tan Zongjun mixed his hometown Cantonese cuisine with Beijing cuisine to make Tan Jiacai sound shocking Beijing. Later, when his family came to a low ebb, Tan Qing lived on empty food, so the Tan family's "private kitchen", which was made by a chef or a concubine, helped to make up the family's family plan. A banquet was held at home, with three seats per night, which had to be booked three days in advance, and the reservation at the peak had to wait for one month.

Chinese name: private cuisine

English name: sifangcai

Taste: delicious

Definition: private cuisine is a private dish

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Overview

As the name implies, private cuisine is a private dish. It is a good dish cooked by the host that is eaten in other people's homes. Private kitchens usually have no storefront signs, fixed menus and no full-time waiters, but the cooking techniques of these dishes are often ancestral and have a unique flavor, and they are limited in the supply of private kitchens and cannot be eaten in restaurants in the market. It is said that this kind of restaurant originated from the ancient deep house compound, which is relatively remote, unique and relatively low-key.

"In the residential area of ordinary people in Hong Kong, a wooden door suddenly opens, so you must sneak in quickly, and the door should be closed before the patrol arrives." Hong Kong people describe "private kitchens".

There are two other sayings: first, it refers to the good table cooked for the couple after the wedding, after the relatives and friends have left; Second, it refers to the dishes that women in old Shanghai specially cooked 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.

Origin

Private cuisine originated from the delicious food in the courtyard of a deep house in ancient times. In those days, high-ranking officials and tycoons "kept beautiful kitchens at home, and competed with each other to compare their tastes in the first meaning of life" eating ". 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.

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Question 6: Who knows what private cuisine means? Definition of private cuisine

The popularity of private cuisine distinguishes it from other restaurants mainly because of its unique personality and its unique business model. Facing the small private group, the dishes have taken the shackles of the dull elements and "quantity" of the restaurant and added personalized colors, which can make them more refined and delicate. In the restaurant environment, the rise of private cuisine is

a function derived from "Home Party", and the area of the place where private cuisine is really enjoyed will not be too large and the location will not be too obvious; Otherwise, it will lose its natural sense of privacy and mystery, which is no different from ordinary restaurants on the street. When it comes to private cuisine, people are eager for it. Nothing is more than enjoying the feeling of ancient banquets with friends in a private space. The most important thing is to avoid the fear of raw materials and processing. In addition to the exquisite dishes and unique environment, there is also a certain rebellious mentality of human beings, because the real private kitchen did not have the relevant business license at the beginning, so the banquet to go to the private kitchen at that time was also to enjoy the mystery and unique identity certification.

ups and downs

From its rise to now, it tends to be like a meteor, and private cuisine has gradually become a symbolic word in people's minds, mainly because the owners of private kitchens began to give up their original hidden but solid positions unwilling to be lonely when they saw the customers swarming like a flood, and went to the front desk one after another to open up their own world in conspicuous places on the street. As everyone knows, when private kitchens lose the qualification to talk about since the mystery is unveiled, they have to face the skyrocketing "quantity", which inevitably makes the private kitchen stall owners who usually have at most two or three people in the kitchen panic and tie their hands; In addition, other general restaurants, seeing the "gilded spot" of private kitchens, have changed their homeliness into private houses. Numerous "authentic X dishes" have suddenly appeared in the market, with a long historical background. For a time, the catering industry was full of legends, so that the private kitchen stall owners caught in the quagmire were almost wiped out, and the rest were just surviving.

How to know is not a blessing

After a series of bloody battles, those who persisted in the end were also natural elites. They realized their weaknesses and returned to their original sites again. Combined with previous experience, stall owners are back to their worldly masters (or enhanced versions). In remote areas, the doors and faces are decorated in an ordinary way, but the inside is designed to have a unique feeling. In addition to food, we also focus on tableware, either expensive and gorgeous, or simple and natural with manual work. Anyway, each method is applied, so as to highlight personality as the first standard. It sounds a bit biased, but it does add a very personal element to the exquisite and famous private cuisine. Although the overall quality of private cuisine is developing in the direction of polarization, it can break away from the shackles of cuisine and quickly become the backbone of a taste trend.