From selling box lunches to becoming a famous Chinese chef

After serving a round of dishes, Fu Jun and Cai Tao quickly came to Feng Zhengming's side.

"Uncle-Master, you're back."

"Uncle-Master, will what we did tonight be acceptable?"

Feng Zhengming smiled and said, "Good, very good. Your performance tonight can be considered as that of a true master chef."

These words made Fu Jun and Cai Tao's faces light up with excitement.

However, after their initial excitement, Fu Jun and Cai Tao exchanged a glance, and their excitement faded.

"Uncle-Master, we still have too many shortcomings. Without you, Uncle-Master, we would never have come even once."

"Yes, Uncle, the old man was always a regular here, but he hasn't come since you left."

Feng Zhengming: "The old man is a bit picky about food, and he's usually quite busy, so he probably doesn't have time to come."

Fu Jun and Cai Tao knew in their hearts that the old man was the real gourmand.

To prove that their culinary skills can match those of their senior apprentice.

So it depends on whether the old man will come to the restaurant.

The fact that the old man didn't come clearly indicates that he doesn't approve of the two men's skills.

Furthermore, through communication during shift changes at the children's lunch kitchen.

Fu Jun and Cai Tao knew that the old man would occasionally patronize that restaurant on the Western restaurant street during this period.

This shows that the old man recognized Xia Hui's culinary skills, which is why he chose to go to that restaurant on the Western restaurant street.

This was a significant blow to Fu Jun and Cai Tao.

But then I thought about it again, Xia Hui was, after all, my uncle's only disciple.

So it's not surprising that Xia Hui's skills were recognized by the old man.

With Xia Hui keeping them in check, Fu Jun and Cai Tao naturally dared not slack off.

The two became even more focused in the kitchen of the old-style restaurant.

So now, faced with Feng Zhengming's praise, the two of them really didn't dare to be arrogant.

After listening to the two mention that the old man had been frequently visiting Xia Hui's place lately, they realized that the old man was very particular about it.

Feng Zhengming smiled and said, "Don't be surprised. Uncle is just going to try something different. It's not that your cooking is bad, it's just that you're still at the stage of just copying what you've cooked."

Fu Jun and Cai Tao exchanged a glance, then looked at Feng Zhengming with puzzlement.

"What does it mean to do as instructed, Uncle-Master?"

"Does that mean we can only follow the menu given by our senior apprentice?"

Feng Zhengming nodded: "Yes, before you left, I had already ordered the menu for you, and I had also trained you on the process for each dish, so you were just following along."

Then Feng Zhengming looked at some scraps in the kitchen.

He walked over and casually picked out some scraps.

Then, using the scraps, I quickly chopped them into minced meat and then took a piece of tofu and diced it into small squares in my hand.

Bring a pot of water to a boil, blanch the tofu in it, and add some salt and soy sauce.

Add some base flavor to the tofu.

Then drain the tofu, pour out the water from the pot and wipe it clean. Grease the pot with oil, and then stir-fry the minced meat.

At this point, everyone in the kitchen thought Feng Zhengming was going to make a classic Sichuan dish, Mapo Tofu.

However, Feng Zhengming did not add chili peppers or fermented bean paste. Instead, he added scallions and ginger to stir-fry until they were fragrant. Then, he added the scallion segments left over from the kitchen's scallion oil making process, a spoonful of broth, and brought it to a boil over high heat.

After releasing the aroma of the scallions, add the tofu to the pot, season it, and let it simmer slowly in the pot.

The so-called "tofu that has been boiled a thousand times".

During this process, as the water in the pot boiled away, Feng Zhengming began to thicken the sauce with cornstarch.

After thickening the sauce three times, the rich aroma of scallions enveloped each piece of tender white tofu in the pot.

Feng Zhengming served it on a plate and then drizzled some scallion oil on top.

"Come and try this braised tofu with scallions."

The kitchen staff looked at each other, wondering why they even needed to taste it.

Just by smelling the aroma, you know this dish can't be bad.

Fu Jun and Cai Tao also took the lead, scooping up a spoonful of tofu to taste.

The aroma of scallions is rich, along with the fragrance of oil from stir-fried minced meat.

Combined with Feng Zhengming's unique seasoning, it truly tastes like braised sea cucumber with scallions.

Fu Jun and Cai Tao ate while looking surprised.

The two of them really didn't expect that braised tofu with scallions could be made like this.

Watching as everyone in the kitchen quickly finished the plate of braised tofu with scallions, each taking a spoonful, I watched as the others devoured it.

Feng Zhengming chuckled: "This method is something I came up with after seeing Mapo Tofu in Chengdu, and it's a way to make it that I could try."

Feng Zhengming's words caused everyone in the kitchen to fall into deep thought.

Fu Jun and Cai Tao realized that, compared to their senior apprentice, they were indeed still at the stage of simply following instructions.

Many other cuisines may not dare to make various modifications and integrations to their dishes.

Just like Feng Zhengming simply made this braised tofu with scallions using leftover ingredients from the kitchen.

Braised tofu with scallions is not unusual; it's not a fancy dish.

But what Feng Zhengming did might be something that no one else had tried before.

Now that Feng Zhengming has tried incorporating the methods of Mapo Tofu, the dish has suddenly become very unique in flavor.

good to eat?

It has a strong scallion flavor, paired with a salty and sweet seasoning.

The minced meat adds a meaty flavor.

This simple dish is indeed quite delicious.

But if Feng Zhengming hadn't done it, Fu Jun and Cai Tao might not have thought of doing it.

This may be one of their current shortcomings.

As the saying goes, people cannot teach people, but things can teach people.

Feng Zhengming taught Fu Jun and Cai Tao how to boldly try and adapt by using real-life examples.

If you always make the same dishes, customers will definitely get tired of them eventually.

If you can't offer a more novel flavor, customers might start to want a change after eating the same thing for a while.

As you keep switching restaurants, you might forget about your restaurant and become a customer of other restaurants.

Fu Jun and Cai Tao now have a deeper understanding of each other.

Feng Zhengming did not point out what Fu Jun and Cai Tao had done wrong.

He simply used facts to tell the two of them that they needed to learn to observe and learn.

After Fu Jun and Cai Tao finished eating the plate of braised tofu with scallions, they both had some realizations.

"Thank you, Uncle-Master. I understand."

"I understand that I still need to try some new dishes. If I don't dare to try boldly, I may always be trapped by myself. Chefs who lack innovation may be eliminated by the times sooner or later."

Feng Zhengming: "It's not that you'll be eliminated. Your skills will have a place no matter where you are."

However, if you want to go further and compete with Xia Hui, you need to have some of your own dishes, and be able to create one or two signature dishes.

After listening to their uncle's words, Fu Jun and Cai Tao nodded seriously.

The two have come to know each other during this time.

They really didn't have any dishes they could be proud of.

This is indeed a major taboo for a chef.

You want people to remember you, you want people to know you as a chef.

Then you definitely need to have some signature dishes that you can be proud of.

Take Feng Zhengming, for example. To put it grandly, he's like the landscape painting of the motherland on the state banquet.

This includes another version of the landscape painting of the motherland, recreated in the port city using sea bream. These are truly everyone's immediate impressions of Feng Zhengming, the top-scoring chef.

On a smaller scale, it must be the dish "Dragon Playing with a Pearl".

Many customers who come specifically to see Feng Zhengming hope to taste this dish.

For Fu Jun and Cai Tao, the journey to becoming top chefs is still long and arduous.

Feng Zhengming did not come out to see the guests off tonight.

Fu Jun and Cai Tao were still sent to deliver it.

Let Fu Jun and Cai Tao listen to the guests' opinions.

The two were very polite and listened attentively to the guests' opinions on tonight's dishes.

Even though Feng Zhengming hadn't returned before, Fu Jun and Cai Tao would still listen to the customers' suggestions.

However, the two of them took notes after hearing it, but were not able to fully digest it.

Tonight, guided by Feng Zhengming, the two of them had some new ideas.

With a new idea in mind, the two listened to some guests' firsthand experiences and naturally gained a lot of insights.

After seeing the guests off, Fu Jun and Cai Tao returned to the kitchen.

Facing Feng Zhengming, the two earnestly expressed their gratitude to their martial uncle.

"Thank you for your guidance, Uncle-Master."

"Yes, yes, thank you, Uncle-Master, for teaching us so much today."

Feng Zhengming: "You're welcome. I didn't teach you much. I just shared some of my insights from my time in Chengdu."

Keep up the good work, and I believe you will all make breakthroughs and be able to cook some of your own signature dishes.

Inspired by Feng Zhengming, Fu Jun and Cai Tao did begin to have some ideas.

Feng Zhengming first chatted with the service staff.

I learned some information about the restaurant's situation these past few days from the manager of the old-style restaurant.

The store manager was also personally selected by Luo Qing.

Unlike Li Fengning, the manager of the Old House Restaurant is a more shrewd man. In the Old House Restaurant, he gives people the feeling of a butler.

The store manager's name is Qiao Rongzhi.

When facing Feng Zhengming, he usually doesn't show the smooth side he presents to guests.

Because Qiao Rongzhi knew that Feng Zhengming was a person who didn't like beating around the bush.

Especially when it comes to matters within the restaurant, Feng Zhengming particularly dislikes people beating around the bush with him.

Therefore, Qiao Rongzhi explained the situation in the store directly.

Feng Zhengming nodded and said, "Overall, it's alright. There haven't been any major problems. This is all thanks to you, Manager Qiao."

Qiao Rongzhi: "Thank you for the praise, Chef. It's all what I should do."

"Nothing is something I should do. The restaurant is mine. I should thank you for helping me run it well. Without your help, I couldn't have run the restaurant well on my own."

Therefore, I've decided to give you all a raise in the hopes that you can maintain your current high level of professional competence.

Hearing that Feng Zhengming was going to get a raise, all the service staff beamed with smiles.

The wages paid by the old-style restaurant are already quite high.

They earn more than the service staff in some large restaurants and hotels in Shanghai.

Furthermore, Feng Zhengming would purchase insurance for all the service personnel in his stores.

This is still quite rare in this day and age.

That's why all the staff in his stores work very diligently.

In the entire city of Shanghai, Feng Zhengming Restaurant had the fewest complaints against its staff.

Qiao Rongzhi led everyone in expressing their gratitude to Feng Zhengming.

"Thank you, Chef."

Feng Zhengming: "You're welcome. This is what you deserve. But as I said before, I hope you can maintain this high standard of service and keep our restaurant's high-end feel."

Qiao Rongzhi responded earnestly: "Chef, rest assured, we will definitely maintain this level."

Other service staff also echoed this sentiment.

Feng Zhengming was very satisfied and told the service staff to go home first.

After all the service staff had left for the day, Feng Zhengming had a conversation with the kitchen staff.

Qiao Rongzhi did not leave; as the store manager, he also needed to maintain communication with the kitchen staff.

When facing the kitchen staff, Feng Zhengming still started by giving them his approval.

“I saw your performance and I also heard from the manager. I am really satisfied with it and am pleasantly surprised. It shows that you are truly capable of becoming good chefs.”

Therefore, I don't have many requirements for you. I just hope that you can all put your heart into making each dish.

Like the service staff, your wages will also increase slightly starting next month.

Although it's not a lot, it's still a reward I can give everyone.

A pay rise is always the most motivating thing.

In fact, the people in the kitchen had been with Feng Zhengming for much longer.

However, Feng Zhengming has not raised their wages in the past few years.

Now he feels that it is indeed time to raise everyone's wages.

Because he has already paid off the loans on several of his properties.

Now that the loan has been paid off, it means he will have more disposable funds.

Feng Zhengming felt that more profits should be distributed to the store staff.

It's not simply about strengthening everyone's sense of belonging and cohesion.

The hope is that in the future, the people in my restaurant, especially the chefs who came to Shanghai from Shandong, will be able to settle down in Shanghai with their wages.

A home is something everyone needs.

Most of the people in the kitchen are still very young and don't even have girlfriends.

It's impossible to let them live in those dormitories indefinitely.

They will all need to start families in the future.

Feng Zhengming hoped that if they wanted to stay in Shanghai, they could choose to stay freely without having to hesitate because of the low wages.

"Let me make this clear first: you've been given a raise, but don't just think about spending it all. Think about your future and figure out if you want to stay in Shanghai."

If you want to stay in Shanghai, you need to consider your future in Shanghai.

You need to know how to save money so you can buy a house and settle down in Shanghai later.

Feng Zhengming's words surprised everyone in the kitchen.

They really hadn't considered whether or not to settle down in Shanghai.

Now that Feng Zhengming has brought it up, they can't help but start thinking.

Feng Zhengming added, "Even if you don't want to stay in Shanghai and want to go back, you still need to save some money to buy an apartment back home. You also need to get married back in your hometown, right?"

These words, spoken in the Qilu dialect, immediately caused everyone to burst into laughter.

At this moment, everyone realized that Chef Feng Zhengming was thinking about the future for each of them.

This moment may be the first time everyone has felt such admiration for Chef Feng Zhengming.

Nobody's a fool; most of us may not have worked outside before.

However, I still talked to some people outside and learned about the wages and benefits that other stores besides Feng Zhengming could offer.

Naturally, almost no one can compare to Feng Zhengming.

After a moment of silence, a young kitchen apprentice spoke up.

"Chef, we're willing to work for you forever."

Feng Zhengming smiled and nodded, but said, "If you want to work for me, then learn the skills properly. Don't expect to stay in the kitchen doing odd jobs forever."

These words immediately made everyone else smile and look at the young apprentice. (End of Chapter)