Because the profitability is too poor, the cost of private kitchens is relatively high, so the price is also quite high, which is unacceptable, and the sale is too poor and there is no profit.

"Private cuisine" refers to the "buying and selling" of small-scale catering set up in houses or office buildings and cooked by chefs.

The history of "private cuisine" can be traced back to the Guangxu period in the late Qing Dynasty. It is said that Tan Congqing, an aristocratic family whose ancestral home is in Guangdong, was an official and ate well. His father, Tan Zongjun, mixed Cantonese cuisine with Beijing cuisine in his hometown, making Tan Jiacai's voice shocked Beijing. Later, his family fell into a trough, and Tan Zhenqing lived on empty pay, so the "private kitchen" of Tan's family was helped by a chef or concubine to make up the family plan at home. There is a banquet at home, with three seats per night, which should be booked three days in advance and one month in the peak period.

Private cuisine originated from the delicious food in the ancient deep house courtyard. At that time, high-ranking officials and tycoons "kept beautiful kitchens at home and compared tastes with each other in the first meaning of life" eating ". Under the joint action of their "famous products" and their famous chefs, famous dishes came into being, and private kitchens were formed because of their own characteristics.

Private cuisine is not a big dish, but "cooking small and fresh can rule a big country." There are two theories about its origin. One is from the late Qing Dynasty, which refers to the dishes cooked in a very private kitchen. Eating private cuisine means that everyone huddles in a place similar to home and eats the host's specialty. After dinner or after dinner, 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, Confucius and Duan Jia dishes.