From selling box lunches to becoming a famous Chinese chef

The next day, Feng Zhengming and Wang Hanwen visited his master, Zeng Zhichang.

Zeng Zhichang and Feng Zhengming participated together in the 3rd National Culinary Competition.

At that time, Zeng Zhichang was ranked fourth among individual chefs.

Zeng Zhichang is almost 20 years older than Feng Zhengming.

Zeng Zhichang is now at the prime of his career as a chef.

Their skills are fully developed, and after accumulating experience, their understanding of cooking has become more profound.

Wang Hanwen was not Zeng Zhichang's most satisfied apprentice.

When Wang Hanwen wanted to study under Feng Zhengming, Zeng Zhichang was initially reluctant to agree.

Zeng Zhichang never expected that his apprentice, Wang Hanwen, would actually learn a lot from Feng Zhengming.

Zeng Zhichang could clearly see the difference in his apprentice Wang Hanwen after he returned last year.

So when the other apprentices were trying to ostracize Wang Hanwen, Zeng Zhichang stepped in to help him.

Wang Hanwen knew that it was his master who helped him coordinate the shop's issues.

What he didn't know was that his mentor, Zeng Zhichang, had also stepped in to help him coordinate with the Sichuan Cuisine Chefs Association.

Feng Zhengming and Wang Hanwen came to visit Zeng Zhichang.

Today, accompanied by Chu Huijuan, Chu Huijuan, her wife, mother-in-law, second aunt, and children went to see the giant pandas.

Zeng Zhichang was waiting in the restaurant early in the morning. While waiting, he kept checking his watch to confirm the time.

Finally, Zeng Zhichang was overjoyed to see Wang Hanwen leading Feng Zhengming to arrive.

"Haha, Scholar Feng, you've finally arrived!"

Feng Zhengming smiled and stepped forward, extending both hands to shake hands with Zeng Zhichang.

"Master Zeng, you are too kind. How could I let you personally greet me here?"

Zeng Zhichang shook hands with Feng Zhengming: "What Master Zeng? Are you deliberately trying to belittle me? We participated in the National Culinary Competition together back then. You were the champion of our year. How dare I, who came in fourth, call myself a master in front of you?"

After that national cooking competition, Zeng Zhichang's culinary skills have improved over the years since he returned.

Among Sichuan cuisine chefs, he certainly deserves to be called a "master".

However, Zeng Zhichang did not dare to call himself a "master" in front of Feng Zhengming.

After all, the two of them had faced off head-to-head in the national cooking competition back then.

Feng Zhengming's all-around abilities and his more advanced culinary concepts at the time have become key factors influencing and elevating Zeng Zhichang over the years.

Feng Zhengming chuckled, "Alright, alright, I'm not joking anymore. I'm really happy to see Senior Brother Zeng in such good spirits. Please just call me Zhengming, don't call me 'Top Scholar' anymore."

Upon hearing this, Zeng Zhichang immediately smiled and nodded, "Good, good, Zhengming."

Next, Zeng Zhichang led Feng Zhengming on a tour of the restaurant where he now works.

This restaurant is an old establishment with a long history.

It used to be the top-tier restaurant serving Sichuan cuisine, and it was also a restaurant in the Sichuan and Chongqing region specifically used for entertaining guests.

Despite numerous changes, this restaurant remains a significant name in Sichuan cuisine.

It is also a training base for Sichuan cuisine chefs.

It can be called the Whampoa Military Academy of Sichuan cuisine.

Zeng Zhichang led Feng Zhengming around, giving him introductions as they walked.

“After I returned from the National Culinary Competition, I was transferred here by my superiors to be the head chef. I have been here all these years. Sometimes I really envy you, Zhengming, that you can travel all over the country and promote your culinary philosophy.”

Feng Zhengming: "Senior brother, there's no need to be envious. We just have different roles. Senior brother, you are a backbone of Sichuan cuisine. On the one hand, you are in charge of Sichuan cuisine, and on the other hand, you are also passing on Sichuan cuisine. Your work is very important."

As for me? My personality might not be suited for a job like yours, senior. I'm more used to being free and unrestrained, and being able to mess around with all sorts of cooking things as I please.

So I didn't stay in Jinan, nor did I go to Beijing; instead, I chose to go to Shanghai to explore more opportunities.

Zeng Zhichang: "Well said, Zhengming, you're really good at talking. We're all doing our jobs."

Feng Zhengming chuckled: "That's right, everyone has their own role. Without you, senior brother, overseeing Sichuan cuisine and teaching such a good disciple as Hanwen, I wouldn't have such a good helper."

Hearing Feng Zhengming's words, Wang Hanwen, who was following behind, was somewhat surprised.

He never expected that Feng Zhengming would flatter him in front of his master.

Zeng Zhichang turned his head and glanced at his apprentice behind him.

"Haha, it's really a blessing for Hanwen to be chosen by Zhengming."

Feng Zhengming: "He does indeed have that ability."

Zeng Zhichang: "Yes, when Hanwen came back this time, I also tested him on some things. He did learn a lot over there, and his skills have become very mature."

Feng Zhengming: "Haha, this also shows that Senior Brother Zeng is a good teacher and teaches his apprentice well."

Zeng Zhichang was stunned for a moment, then he looked at him strangely.

"I feel like I should be the one saying that."

Hearing the teacher's words, Wang Hanwen couldn't help but smile.

Feng Zhengming: "Senior Brother Zeng, there's no need to be modest. Hanwen is such a good student, it must be because of your teaching. I believe that Hanwen will become a famous Sichuan cuisine chef like you in the future."

Zeng Zhichang looked at his apprentice Wang Hanwen again.

At this point, how could he not understand Feng Zhengming's tone?

Feng Zhengming's words clearly implied that he was supporting Wang Hanwen.

Moreover, Feng Zhengming's intention was to have Zeng Zhichang, his mentor, also support his apprentice.

Zeng Zhichang could only say something meaningful to his apprentice, Wang Hanwen.

"Hanwen, you should thank your Uncle Feng properly. You should do a good job running the branch he let you open here, and you can't let your skills go to waste. You have to make the dishes even better."

Wang Hanwen replied earnestly, "Master, I know. I will manage my uncle's branch well and will not abandon my skills."

Hearing this, Zeng Zhichang nodded in satisfaction.

Next, Feng Zhengming and Wang Hanwen followed Zeng Zhichang into the kitchen.

Since this restaurant is an old establishment, its kitchen is quite large.

The stoves have also undergone some modifications and are now all replaced with gas stoves, but you can still see some traces left by the old earthen stoves.

Inside the kitchen, at least a hundred people were busy at work.

Among these hundreds of people, some were Zeng Zhichang's core kitchen staff.

Another group consists of apprentices who learn in the kitchen here.

Zeng Zhichang led Feng Zhengming through the door and immediately clapped his hands to attract everyone's attention.

"Come on, you kids have always been curious and wanted to meet Scholar Feng, right? Today Scholar Feng is here, let's all give him a round of applause to welcome him to guide our work."

Instantly, everyone's eyes in the kitchen fell on Feng Zhengming.

Although it was the first time everyone had met Feng Zhengming face to face.

However, Feng Zhengming has also been seen on television, in newspapers and magazines.

Meeting them in person today made everyone in the kitchen extremely excited.

Whether it was Zeng Zhichang's apprentices or the apprentices in the kitchen, their eyes were filled with fervor when they looked at Feng Zhengming.

It's fair to say that for all young chefs, Feng Zhengming represents their aspirations. This is especially true for apprentices, many of whom are drawn to the culinary world precisely because they have witnessed Feng Zhengming's success.

Of course, once they get into the kitchen, reality often hits them hard.

The kitchen wasn't as carefree and unrestrained as they had imagined.

You can freely try all kinds of culinary innovations.

The kitchen is filled with the same arduous work every day.

Day after day, it felt like there was no end in sight.

Let alone someone like Feng Zhengming who can be interviewed and reported on by television, newspapers, and magazines.

Apprentices in the kitchen didn't even have the chance to work on the stove.

Especially in the kitchens of large restaurants where Zeng Zhichang is the head chef.

The apprenticeship period can be very long; an apprentice may not have the opportunity to stand in front of the stove for many years.

This does not prevent people from still admiring Feng Zhengming.

I still hope that I can become the next Feng Zhengming.

Therefore, Feng Zhengming clearly understood what the burning gaze in the eyes of young people meant when they looked at him.
That wasn't admiration for his craftsmanship, but rather an aspiration for his current fame and status.

Feng Zhengming wanted to tell them that they might never have the chance to obtain what they were meant to obtain in their lifetime.

But he felt that he still couldn't break the support in everyone's hearts.

"Hello everyone, I am Feng Zhengming. Actually, I am just an ordinary chef like you all, so we are colleagues."

Upon hearing Feng Zhengming's words, everyone in the kitchen smiled.

Feng Zhengming: "Master Zeng just said that I am the top scholar, and many people are probably used to calling me Feng the top scholar, but I don't actually like that title. I would prefer everyone to call me Chef Feng."

Because being a chef is my profession, and the reason I was able to become the top scholar was simply because of my culinary skills.

So from now on, just call me Chef Feng, and please don't keep calling me something like "top scholar."

Zeng Zhichang gave a helpless, bitter smile: "You told everyone not to call you the top scholar, but you just called me 'Master Zeng.' Are you trying to flatter me to death?"

Feng Zhengming: "No, no, it really wasn't Senior Brother Zeng. I just think that you can indeed be called a master of Sichuan cuisine because you can manage such a large kitchen."

Zeng Zhichang asked, "And what about you? Are you a master of Shandong cuisine?"

Feng Zhengming: "Haha, Senior Brother Zeng, the dishes I make incorporate elements from different regional cuisines, so I really can't call myself a master of Shandong cuisine. At most, I'm just a chef."

Zeng Zhichang was speechless after being told off by Feng Zhengming.

He originally wanted to say that Feng Zhengming could be called a master of Shandong cuisine.

But then I thought about it again, and it seems that Feng Zhengming is indeed not only making Shandong cuisine now.

After Wang Hanwen returned, Zeng Zhichang asked him about his skills and also had his apprentice cook some dishes from Feng Zhengming's old villa restaurant.

After seeing and tasting it, Wang Hanwen was indeed unsure whether it could still be considered Shandong cuisine.
Or rather, the dishes designed by Feng Zhengming cannot be defined by any particular cuisine.

But if you ask him if the food he cooks is delicious?

Zeng Zhichang could only admit that it was delicious.

The dishes that Wang Hanwen replicated may not be able to match the details perfectly.

The flavor was already quite distinctive, and Zeng Zhichang couldn't stop eating it.

Zeng Zhichang even suspected that if Feng Zhengming did the cooking himself and perfected every detail, each of his self-created dishes would taste even better.

In the following time, Zeng Zhichang had the kitchen staff demonstrate their skills.

He showed Feng Zhengming some of the unique cooking techniques of Sichuan cuisine, as well as various seasonings used in Sichuan cuisine.

Feng Zhengming carefully examined each item one by one.

I also sampled the unique flavor of Sichuan-style fermented bean paste from the kitchen.

Doubanjiang (fermented broad bean paste) from different years does indeed look quite different.

Of course, Sichuan cuisine is not just about spiciness.

In Zeng Zhichang's kitchen, you can see many different Sichuan cooking seasonings.

It's not just the traditional flavors; there are also Kung Pao, Lychee, Sweet and Sour, and Fish-Flavored flavors.

There are also various other flavors such as sour and spicy, strange flavor, sweet and spicy, and spicy.

Each flavor offers a unique taste.

Feng Zhengming pondered it for a while and also conducted some serious research.

Seemingly simple seasonings like salt, sugar, soy sauce, vinegar, and pepper can indeed create a variety of different flavors when combined in different proportions.

After tasting the different flavors of Sichuan cuisine, Feng Zhengming also showed off his skills in the kitchen.

We'll bring out the unique vinegar and pepper flavor of Shandong cuisine for everyone to enjoy.

The creation of this vinegar-pepper flavor surprised the other chefs and apprentices in the kitchen.

This flavor was something they hadn't tasted in years.

In addition to vinegar and pepper sauce, Feng Zhengming also specially prepared a scallion sauce.

His scallion sauce has a unique flavor.

This allowed everyone in the kitchen to witness the skill of Feng Zhengming, the culinary champion.

Zeng Zhichang still has a strong impression of the taste of the scallion sauce prepared by Feng Zhengming.

It's worth noting that he had previously lost to Feng Zhengming's scallion sauce in a national competition.

To Zeng Zhichang's surprise, Feng Zhengming didn't try to hide the scallion sauce from everyone when he made it; he actually showed it to everyone directly.

Zeng Zhichang found this to be quite magnanimous.

Feng Zhengming didn't shy away from the topic because he felt it was unnecessary.

If Zeng Zhichang can learn how to make the scallion sauce of Shandong cuisine, it could be considered a kind of exchange and fusion between Shandong and Sichuan cuisines.

Just like the different flavors of Sichuan cuisine he tasted here, he will study them when he gets back and try to incorporate them into his own dishes.

Cooking should be a process of mutual exchange and learning from each other's strengths.

However, whether in the past or present, most chefs still prefer to keep their secrets to themselves.

This would have been perfectly acceptable in the past.

After all, there's an old saying: "Teach your apprentice and you'll starve."

Therefore, in the past, masters would not teach their disciples their true secrets until they themselves could no longer do it.

But Feng Zhengming felt that it was completely unnecessary nowadays.

Times have changed, and we need to encourage more young chefs to strive and take risks.

To face the various challenges from overseas.

At this point, everyone should be able to share their unique skills, allowing more people to understand the characteristics of Chinese cuisine, and enabling ambitious and talented young chefs to integrate and master various different cuisines.

Ultimately, by fusing various cuisines, we might be able to create dishes that transcend regions and regional boundaries.

Therefore, Feng Zhengming did not want to avoid the topic; he preferred to communicate openly and frankly with Zeng Zhichang.

Zeng Zhichang noticed this as well, so he didn't hold back and demonstrated almost every Sichuan flavor profile he knew, showing Feng Zhengming detailed cooking techniques for each dish. (End of Chapter)