What's the difference between a hotel and a private kitchen?

"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, a noble family from 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.

The so-called private cuisine is made in private cuisine. Cuisine doesn't matter, rules don't matter, as long as there is no other family, as long as the taste is unique.

What you eat in someone else's house is the good food cooked by the host. Private kitchens usually have no storefront signs, fixed menus and no full-time waiters, but the cooking techniques of these dishes are often ancestral, with unique flavor and limited supply, which can't be eaten in restaurants on the market.

The hotel also has private kitchens, but few, and many dishes are in an orderly way ~