What are the characteristics of private cuisine?

Secretly cooked, non-sectarian private cuisine is not a big dish, but "small fresh vegetables with good cooking skills 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. Nowadays, many famous dishes have actually evolved from private kitchens, such as Tan Jiacai, Confucius Cuisine and Duanjia Cuisine. Another way of saying it is an extension of official dishes. In the past, official chefs used to cook around the word "meticulous", and the links were quite complicated. After leaving the mansion, they lived in large houses, and they were 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 official dishes, these chefs have further integrated cooking techniques to cater to the tastes of their hosts. Over time, it has become a category of its own.