From selling box lunches to becoming a famous Chinese chef

Feng Zhengming knew that Deng Huaichuan, Wang Hanwen, Huang Yunliang, Li Yao, and Han Rui had some reservations about his arrangement for Xia Hui, Sun Hai, and Zhu Xu to be mainly in charge of the old-style restaurant.

After all, the five of them were willing to join Feng Zhengming's tutelage because they believed Feng Zhengming would give them more opportunities.

Nowadays, when Feng Zhengming is away from Shanghai, he either closes down the old villa restaurant.

Or it could be like this, with Xia Hui in charge, and Sun Hai and Zhu Xu even being brought in to assist her this time.

This made the five people feel as if they were not trusted.

Before leaving Shanghai for Beijing, Feng Zhengming specifically talked to five people.

That same day, at the old-style restaurant, after closing for the evening, Feng Zhengming personally cooked several dishes.

Among the dishes is Mapo Tofu, a famous Sichuan dish.

A Fujian dish that requires considerable skill in both knife work and cooking with fire: stir-fried double crisp.

There's also a classic dish from Huaiyang cuisine called "Xiangyou Shanhu" (sizzling eel in hot oil).

And finally, there's a local Shanghainese dish called "chicken ring meat".

These dishes are so well-made that it's almost impossible to find any fault with them.

The five young chefs, looking at the famous dishes from their respective cuisines, had to admit defeat.

Each dish here may not be the most difficult to prepare in their respective cuisines, but they are all highly representative and require a certain level of skill.

Even if the five young chefs did it themselves, they wouldn't dare say they could do what Feng Zhengming did.

The most shocked were Li Yao and Han Rui.

They had only ever seen this local Shanghainese dish, Chicken Ring Meat, in old recipes.

In fact, this dish is only recorded in old recipes, but the specific method has been lost.

Today, Feng Zhengming's recreation of this dish in front of them truly taught Li Yao and Han Rui a lesson.

Looking at the dishes on the table, the five young chefs naturally lowered their proud heads to Feng Zhengming.

Feng Zhengming smiled and got straight to the point: "I know you all have objections to my decision to have Sun Hai and Zhu Xu come to the restaurant's kitchen to work with Xia Hui in management."

"How about this: if any of you five just say you can manage the restaurant's kitchen, I'll let Sun Hai and Zhu Xu go back, and have Xia Hui and the others cooperate with you too."

Upon hearing this, the five young chefs looked at each other and almost simultaneously gave a wry smile.

Feng Zhengming's words were clearly a form of coercion against them.

But the five of them really had no choice but to accept this coercion.

Because if they were to actually put the five of them in charge of the kitchen of the old-style restaurant, they really wouldn't dare to take it on.

This is not just a matter of skill, but a problem with the overall management of the old-style restaurant.

Of course, in the kitchen, management issues ultimately boil down to skill-related issues.

The five young chefs dared not say that their skills could surpass those of Xia Hui.

Not to mention that Sun Hai and Zhu Xu were also transferred over to help.

Perhaps the five young chefs have certain advantages in their respective cuisines.

However, in terms of overall culinary skills, they are indeed not as good as Xia Hui, Sun Hai, and Zhu Xu combined.

After thinking it over, Deng Huaichuan spoke first: "Don't worry, Chef, I will cooperate well with Xia Hui and the others."

After Deng Huaichuan made this statement, the other four people looked at each other.

Huang Yunliang smiled and said, "No problem, I will do my job well."

Li Yao and Han Rui nodded: "We will also do our job well."

Wang Hanwen didn't speak directly; he first scooped up a spoonful of Mapo Tofu.

After taking a bite and savoring it, Wang Hanwen exclaimed, "The chef's skills are truly remarkable. This Mapo Tofu even tastes better than what we make locally."

Feng Zhengming smiled and said, "The tofu I use is different. The tofu I use for this Mapo Tofu is from Anhui Province."

Wang Hanwen was somewhat surprised: "They used tofu from Anhui Province?"

Feng Zhengming: "Yes, it's impossible to buy tofu from Sichuan and Chongqing in Shanghai. Anhui province is considered to be the best tofu available, so I specially ordered a batch."

After hearing Feng Zhengming's words, the five young chefs truly admired him.

He always manages to make special adjustments in certain details.

Feng Zhengming's ability stems from the fact that, no matter where he goes over the years, he always makes time to visit the most down-to-earth places, sample local delicacies, and dine at small restaurants, which inspires him.

Many details often originate from the small restaurants that only locals might frequent.

In this respect, Feng Zhengming is indeed better than most chefs.

Many chefs even look down on those small, unassuming restaurants in the city.

But Feng Zhengming took the route of the common people from the very beginning.

From selling boxed lunches at the train station to later opening Feng's Rice Shop.

And also, he worked at a food stall near the train station.

It can be said that over the years, Feng Zhengming has never lost his connection to the everyday life of ordinary people.

Because Feng Zhengming is closer to the people, he can always gain a lot of inspiration from the streets and find things that others don't notice.

Just like the local Shanghainese dish of chicken and pork belly, this dish is only recorded in the old menu.

However, many Shanghainese chefs no longer know how to make this dish.

The most difficult part of this dish is getting the chicken, pork belly, and pork slices cooked to the right doneness.

When Feng Zhengming made this dish, the "circle" (also known as the large intestine head) was prepared using the Shandong cuisine's "Nine-Turned Intestines" method.

Chicken thigh meat was also used, and after marinating and coating, it was cooked separately.

Finally, there's the pork belly, prepared using the most traditional Dongpo pork method.

It is stewed without adding a drop of water or any extra ingredients, simply with Shaoxing wine, scallions, salt, and sugar.

After stewing each ingredient separately, combine the three ingredients and stew them together in a small aluminum pot or earthenware pot.

During the cooking process, the flavors blend together, ultimately achieving a harmonious and unified taste.

Li Yao and Han Rui unknowingly ate a few more pieces of chicken ring meat.

The two of them truly felt that Feng Zhengming had taken this dish to a whole new level.

These are just three unremarkable ingredients, yet they can be made so delicious.

Feng Zhengming told the two the cooking details, which could be considered as some compensation for the five young chefs.

This will allow them to access some unique menu items that reflect their respective cuisines.

Feng Zhengming also chatted with the others about some minor improvements they had made to their respective signature dishes.

This allows other people's signature dishes to be presented in a more upscale manner within the restaurant.

"Mapo tofu is actually a very perfect dish. It's not easy to add other things, but you can use your imagination to make other dishes with tofu, or use some Sichuan cooking techniques."

These words made Wang Hanwen, a young Sichuan cuisine chef, think for a while. Then Feng Zhengming said to Deng Huaichuan, "Many Huaiyang dishes can be used directly in the restaurant. When you make lion's head meatballs, you can make them a little smaller and put them in more delicate small bowls. I think the guests will like them more."

Feng Zhengming also advised Huang Yunliang, a master of Fujian cuisine, to pay attention to details.

"The key to Fujian cuisine is the use of delicacies from the mountains and the sea. You must pay attention to the details in this regard. In particular, remember one thing: you must clean away any unpleasant odors. Those are a big no-no when cooking delicacies from the mountains and the sea."

Huang Yunliang nodded immediately, indicating that he would definitely pay attention.

After talking for a while, he turned back to look at Wang Hanwen.

"Still haven't thought of a way to make it? Let me recommend a recipe for you: Lobster Tofu. Use lobster roe and lobster meat, and then cook it like Mapo Tofu, but without adding any numbing or spicy ingredients."

Then, set the tofu prepared this way aside, and on the other side, prepare Mapo Tofu, arranging them in a yin-yang shape.

Feng Zhengming's words instantly jolted Wang Hanwen awake, and also surprised the other four young chefs.

In fact, Wang Hanwen did think of adding seafood to Mapo Tofu.

For example, adding lobster brains and shrimp meat makes Mapo Tofu look more upscale.

But if we add it, it seems a bit too deliberate.

It gives customers the impression that you're trying to sell Mapo Tofu at a high price.

Moreover, when lobster is added to Mapo Tofu, its natural freshness is masked by the heavy oil and spiciness of the Mapo Tofu.

However, Feng Zhengming's approach effectively mitigated this problem.

Tofu is made using two different methods: lobster tofu and Mapo tofu.

Then, by combining the two tofu dishes, customers are given two different taste experiences in one dish.

"If customers like to mix things together, that's their own freedom. Our restaurant also wants to give customers a sense of participation, let them develop some new things themselves, and satisfy their own curiosity."

Feng Zhengming's idea really gave everyone a sense of new ideas.

The five young chefs couldn't help but think that they should definitely stay with Feng Zhengming.

They really have a lot to learn.

If they choose to leave now, they may lose even more opportunities.

Following Feng Zhengming can broaden their horizons and allow them to experience the joy of creation in cooking.

During the meal, Feng Zhengming's few words put the five young chefs at ease.

Their resentment hadn't completely disappeared, but at least when Feng Zhengming wasn't around, they would definitely cooperate well with Xia Hui, Sun Hai, and Zhu Xu.

Finally, Feng Zhengming raised his glass: "I'll be leaving to trouble you all while I'm in Beijing."

The five young chefs raised their glasses in unison: "Don't worry, head chef."

After talking with the five young chefs, Feng Zhengming gave some instructions to Xia Hui, Sun Hai, Zhu Xu, and his five apprentices.

"Xia Hui, Sun Hai, and Zhu Xu, you three should understand the purpose of my arrangement this time, right?"

Xia Hui, Sun Hai, and Zhu Xu looked at each other, then nodded to Feng Zhengming together.

"You can't just stay in the kitchen of a branch restaurant forever. You need to grow more. It's not just about making good food in the kitchen. You also need to know how to manage and handle interpersonal relationships."

This time, I hope the three of you will cooperate well, and at the same time, unite everyone in the kitchen to manage it effectively.

Xia Hui was the first to speak up: "Master, don't worry, I will definitely manage it well."

Sun Hai and Zhu Xu exchanged a glance and both indicated that they would cooperate well with Xia Hui.

Feng Zhengming: "It's not just about you cooperating with Xia Hui. You also need to learn some kitchen management skills and how to handle the interpersonal relationships among so many people in the kitchen. You must remember that in the kitchen, you are a team."

Even if you have any disagreements, you can talk about them privately and openly, but in the kitchen, you must work as a team, understand?

This time, Feng Zhengming's instructions were noticeably more detailed.

Xia Hui, Sun Hai, and Zhu Xu all felt that Feng Zhengming was truly training them this time.

In fact, Feng Zhengming was indeed accelerating their training.

Because he has indeed opened many stores now, especially since he plans to reopen Yanxilou in Beijing in the future.

Then someone needs to take the place of the senior brothers.

The people who can take their place now are obviously Xia Hui, Sun Hai, Zhu Xu, and the like.

Therefore, Feng Zhengming needs to cultivate their abilities as soon as possible, so that they can work independently in the kitchen, handle interpersonal relationships in the kitchen, and manage the kitchen well.

After giving instructions to Xia Hui, Sun Hai, and Zhu Xu, Feng Zhengming...

He then looked at the five apprentices: "You will start learning how to cook now. During my stay in Beijing, the five of you will take turns every two weeks, going to Sun Hai's and Zhu Xu's branches, and also to the kitchen of the Old Western-style Restaurant."

As for how you will take turns, follow the arrangements made by your senior sisters.

"You all need to remember one thing: when you go to the kitchen at the branch, don't embarrass your master."

Although Feng Zhengming did not say it explicitly, it was obvious that sending the five apprentices into the branch's kitchen meant that they would be in charge of cooking.

This can be described as a comprehensive test for the subordinates.

Improve the kitchen management skills of Xia Hui, Sun Hai, and Zhu Xu.

It also improved the cooking skills of Sun Decai, Hou Dong, Gao Yongfu, Tang Yong, and Lu Haisheng.

In Feng Zhengming's plan, after Yanxilou in Beijing opens and his fellow disciples go to Beijing, Xia Hui, Sun Hai, and Zhu Xu will return to Quancheng.

They were going to help their senior brothers take over Huiquanlou and the old Feng family dry rice shop in Quancheng.

So, the five apprentices in Shanghai will have to take over the management of the branch stores.

Feng Zhengming said with a serious expression, "If you can really perform well, maybe you can formally become apprentices next year."

Upon hearing this, Sun Decai, Hou Dong, Gao Yongfu, Tang Yong, and Lu Haisheng were immediately excited.

Xia Hui, Sun Hai, and Zhu Xu looked at each other, all of them having high expectations for their five junior brothers.

Feng Zhengming did not ask the five apprentices to express any determination.

"Don't try to convince me of your resolve. I don't like hearing you talk. I'd rather see you do things and show me your actions. Only those who do well are qualified to become my apprentices."

The five people swallowed back the words of determination that were about to come out of their mouths.

Then all five of them could only say in unison, "Yes, Master."

After arranging everything in Shanghai, Feng Zhengming didn't even go to meet Jiang Chengzhe.

Because he knew very well that he could rest assured about Jiang Chengzhe's side, and the two of them didn't need to communicate or give each other too many instructions.

Feng Zhengming and his wife, along with their daughter, flew from Shanghai to Beijing again.

Meanwhile, preparations for the opening of Feng Zhengming's two branches in Beijing are in full swing.

Cao Zhiguo, along with Lü Chongshan and Sun Hongcheng, quickly became celebrities in Beijing's culinary scene.

Of course, not everyone in Beijing's catering industry was happy to see Feng Zhengming easily open his branch stores.

Especially after learning that Feng Zhengming didn't seem to have come to the capital, some people began to have their own ideas. (End of Chapter)