Private kitchens usually have no storefront signs, fixed menus and full-time waiters, but the cooking methods of these dishes are often ancestral, with unique flavor and limited supply, which can't be eaten in restaurants in the market. Most of these restaurants originated from ancient deep houses, which are remote, unique and relatively low-key.
The history of private kitchens can be traced back to the Guangxu period in the late Qing Dynasty. Tan Xun Qing, an aristocratic family whose ancestral home is in Guangdong, is an official. He is delicious. His father, Tan Zongjun, shocked Beijing in Tan Jiacai by mixing Cantonese cuisine with Beijing cuisine in his hometown. Later, his family's fortune declined, and Tan sat on the mountain, so his chef or his wife and concubine made Tan's private kitchen to help make up the family's plan. There is a banquet at home for three seats every night, which has to be done in advance.