From selling box lunches to becoming a famous Chinese chef

Chapter 352 Dinner Menu (please vote for me)
In the next few days, the International Youth Exchange Conference in Quancheng really attracted attention at home and abroad.

And as more and more people pay attention to this youth conference.

Naturally, Feng Zhengming and his team of young chefs have gradually gained attention.

First of all, the provincial TV station reported that Feng Zhengming and his team of young chefs were described as a group of young people participating in the youth conference in an alternative way.

Immediately afterwards, newspapers also published extensive reports on some of Feng Zhengming's and his young chef's experience in the industry.

It has made many people understand that it is not easy for young chefs like Feng Zhengming.

They really started as apprentices and learned step by step from their masters.

They have gone through many hardships in the kitchen and honed their cooking skills to a very good level before they were able to get such an opportunity.

They also cherish this opportunity to participate in an alternative meeting, and everyone will take this chef experience seriously.

After being reported by TV stations and newspapers, Feng Zhengming and others naturally became more famous.

Feng Zhengming himself did not expect it. He wanted to keep a low profile and give other young chefs more opportunities to appear.

I saw that he was so young, and he was not what many foreigners thought. He was not too tall and had a thin body.

The reason was that everyone discovered that Feng Zhengming could speak foreign languages.

Many young people are curious about chef Feng Zhengming.

In this way, it will naturally attract young women from abroad to fly towards it.

Although I don’t speak fluently, I have the background of being a topic writer in a small town in my previous life, so I can still barely have some general exchanges with young friends from abroad.

There are also some young women who are curious about what kind of young man the chef who makes such delicious dishes is.

After being re-seasoned by Feng Zhengming, the unique salty-sweet taste really makes many people like it more and more the more they eat it. Moreover, because the pork belly selected is not particularly fatty, the oil is specially skimmed during the stewing process.

It is precisely because there are two extremely popular dishes such as pork belly and braised beef with soy sauce.

This dinner was somewhat similar to a state banquet standard.

Many foreign young women who met him really liked him.

In a slightly chaotic and happy atmosphere, the Youth Conference finally came to an end.

He hoped in his heart that all the young chefs who participated in the reception and catering work would find a good place in the future, so that many of them would not remain unknown after this event.

If we had to rank a popular dish among all dishes, then the braised beef in soy sauce would definitely be ranked first.

As a result, due to the enthusiasm of the young women, they were all defeated.

Speaking of pork, what is the most popular dish at this youth conference?
I am afraid that among the dishes that are most likely to receive unanimous praise, there must be a handful of meat.

During the reporting process, Feng Zhengming deliberately tried his best to evade the report and temporarily refused to allow himself to be reported.

In the end, everyone gave up all their enthusiasm to Feng Zhengming.

This is a dish that needs to be made a lot almost every day.

Feng Zhengming improved the preparation of meat in the back kitchen of the hotel.

This can be regarded as the only remaining skill from Feng Zhengming's previous life.

The meat doesn't taste greasy at all.

Originally, some of the young chefs in the kitchen wanted to establish some friendships with young women from abroad.

Another well-received dish is the braised beef with soy sauce modified by Feng Zhengming.

When some foreign young women met Feng Zhengming.

Feng Zhengming suddenly became a perfect oriental young man in the eyes of many young girls abroad.

Feng Zhengming is 1.85 meters tall and has a very strong and majestic figure.

So a few days after the Youth Conference was held, young people began to sneak into the kitchen secretly, trying to find Feng Zhengming.

This actually made many people more curious about him as a chef.

The key is to be the first to be eaten every day.

Even some young people at home and abroad who participated in this youth conference specifically sought out the chef and wanted to meet the chef Feng Zhengming.

Some young people came to Feng Zhengming and wanted to ask him for the recipes for making pork and braised beef in soy sauce.

Some even sent invitations and hints to Feng Zhengming.

The enthusiasm of foreign young women made many people in the kitchen overwhelmed.

On the contrary, the addition of lotus leaves and cattail grass gives the meat a delicate fragrance, reflecting a richer meaty aroma.

It really made the taste of the meat instantly gain praise from young people at home and abroad.

Fortunately, there was Xia Hui in the kitchen, and Xia Hui stepped in to help Feng Zhengming block the attacks of many foreign young women.

A very enthusiastic young woman expressed her love to Feng Zhengming without hesitation.

According to the instructions of the leaders, Feng Zhengming and others will prepare a formal dinner on the last day of the Youth Conference.

He himself didn't care too much, after all, he had the Feng Family Restaurant and the already famous Bangzi Pork.

As long as you are a young friend who is not taboo on pork, no matter which country you are from? Wherever it comes from?
It can be said that after eating the meat made by Feng Zhengming, everything is really delicious.

It can also be regarded as a youth version of the state banquet.

The dishes served this time must not be the same as before.

As a result, the senior chef advisory group was invited back again, and even several senior chefs who hosted state banquets in the capital were also invited.

Everyone worked together to help plan and determine the menu for the final dinner.

Feng Zhengming led his team of young chefs to sit across from the old chefs again.

It's just that this time, unlike the last time they faced the master, everyone was a little cautious and didn't dare to speak casually.

After so many days of experience this time, the young chefs are full of confidence.

Facing the questions from the old chef advisory group, Feng Zhengming came up with a menu that he had discussed with everyone.

This menu is completely in accordance with the standards of a state banquet, and is served to the young people at home and abroad according to their seats.

And this menu fully takes into account the customs and habits of ethnic groups in different regions.

Some supplements have also been made specifically according to the customs of different regions and ethnic groups to ensure that the ethnic customs of every young person are respected.

The first dish on the menu is a cold dish based on broad beans and shrimp.

After this appetizer, there is a soup dish.

Feng Zhengming here is considered to be doing some personal work, writing about his fried conch slices in vinegar pepper fish soup.

Then comes the main course.

The first course is a traditional Shandong cuisine, charred fish.

The second course is soup with chestnuts and cabbage.

The third course is another traditional Shandong dish, sea cucumber roasted with green onions.

The fourth course was a bowl of tomato beef served with hand-rolled noodles. Finally, there will be a dessert, which will be noodles made by Lu Chongshan and the chefs of Baiyan using traditional techniques.

For such a menu, the master chefs also discussed it together.

Whether it is the five master chefs from Quancheng or the several master chefs from Beijing, everyone is a little surprised by this menu.

It's not that this menu is bad, but the design of this menu is a bit beyond their expectations.

Whether it's a cold appetizer, a main course, or even a dessert at the end.

It can be said that the habits of guests from different regions and nationalities at home and abroad have been fully taken into consideration.

In addition to tomato beef hand-made noodles, some young people will be replaced by fish soup noodles.

It can be said that other dishes have perfectly avoided some bad effects that may be caused by differences in regional folk customs.

On the whole, this menu does not seem to have much speciality, but this menu highlights one thing.

After some discussion, the old master advisory group still raised their questions.

Master Cui asked: "Are you going to make the sea cucumber with green onions in the traditional way? In that case, some foreign youths may not be able to eat it because you use some pork bones or the like during the cooking process."

Feng Zhengming answered directly: "We don't do it in the traditional way. Our design is to only use scallion oil and scallions, and then season it with soy sauce, salt and sugar, and use some chicken stock to simmer the sea cucumber without using pork bones or the like. "

Hearing this answer, the master craftsmen on site nodded frequently.

Everyone recognized Feng Zhengming’s approach.

In fact, there are always some ways to give sea cucumber some base flavor.

Then Master Su asked: "Then for your last dish, you have to roll the dough by hand. Will it seem too overwhelming?"

Feng Zhengming said: "Our design is that according to the needs of different guests, we will give them the amount of hand-made noodles they need to ensure that they are full and there will not be too much food."

Master Su asked: "What are you going to do for the last snack and noodles?"

Feng Zhengming suddenly smiled and said to Mr. Su: "We will have two kinds of noodles. One is the yeast dough, which will have a shape when the time comes. The second is the oil spin."

Master Su was a little surprised when he heard "oil spin".

"Are you going to make spinach for foreigners to eat as snacks?"

Duan Jinsheng said at this time: "Master, you are your specialty dim sum, and it is also a specialty of our Quancheng. Will you come and give us some advice?"

When Master Su heard what his disciple Duan Jinsheng said, he naturally understood the fundamental design of Feng Zhengming's menu.

It seems that every dish meets some of the standards of a state banquet.

In fact, almost every dish is Shandong cuisine.

From the beginning of the cold dish, Feng Zhengming’s design uses large prawns from Bohai Bay.

The second course, the fried conch slices in vinegar and pepper fish soup, is a classic Lao Shandong dish that combines vinegar and pepper fish.

Stir-fried fish and sea cucumber roasted with green onions are very classic traditional Shandong dishes.

Even the final after-dinner snack has to be swirled in oil.

It is really a menu that fully represents the characteristics of Shandong Province.

The five old masters in Quancheng are very satisfied.

Then, with the help of the five master chefs, naturally the master chefs from the capital also agreed to this menu.

Finally, such a menu that perfectly displayed the characteristics of Shandong cuisine was submitted.

After the meeting, the young chefs were very happy, and some even couldn't help but cheered.

When the senior chefs saw the happy faces of the young chefs, they felt as if they were seeing their younger selves, and they also felt happy.

Because there are young chefs like Feng Zhengming here, the old chefs really feel that they have successors.

Several old masters encouraged Feng Zhengming and others.

Master Yan looked at Feng Zhengming with pride in his eyes.

However, the master still reminded the young apprentice.

"You must pay attention. Your menu is indeed well designed, but your menu also poses a lot of problems. For example, sea cucumbers are roasted with green onions. How do you make the sea cucumbers taste good? The key is not to use pork bones. In this case, how do you give sea cucumbers a rich flavor? It’s even harder for you to make them.”

Feng Zhengming responded seriously to Master: "We proposed this menu because we are ready to challenge ourselves. We hope that those young people abroad can remember the final dinner and let them remember Shandong cuisine so that they can learn more about it in the future." Good promotion of Shandong cuisine.”

Master Yan looked at his apprentice in surprise.

He really didn't expect that his young apprentice had such lofty ambitions.

I want the whole world to know and understand Shandong cuisine.

Perhaps even the master chefs have never thought of using this youth conference to promote Shandong cuisine.

But Feng Zhengming thought of this, and he has been trying to do so.

From this interview and report on young chefs.

Many foreign young people came to the kitchen to communicate with Feng Zhengming and others.

It can be seen that Feng Zhengming did not seek the limelight this time. He gave many opportunities to the limelight to other young chefs.

And he has always spared no effort to promote Shandong cuisine to young people at home and abroad, and to domestic and foreign interview media.

After so many days, Master Yan has heard a lot of rumors.

Many young people at home and abroad remember Shandong cuisine.

Especially some young people from other regions in China, they tasted Shandong cuisine that was different from their impressions, and realized that Shandong cuisine is different from what they imagined.

I learned that there are so many ways to cook Shandong cuisine, and Shandong cuisine also has various flavors.

It can be said that Feng Zhengming and his young chefs have finally changed many people's inherent impression of Shandong cuisine.

Now at the final dinner, Feng Zhengming directly showed all his strength.

He brought all the classic Shandong dishes to the final dinner.

Even the traditional fried spinach, which is considered a snack, was added to the final snack.

This dedication can be seen by Master Yan and other masters.

Master Yan reached out and patted Feng Zhengming's shoulder gently.

"Master is very pleased. You are no longer a simple and ordinary little chef. You can now be called a master chef, and you have a more open-minded mind than us old guys. You really are Master’s pride.”

Feng Zhengming also felt very happy to receive such praise from his master.

"Thank you, Master. I am very happy to be able to make Master proud of me. Master, rest assured that the apprentice will not be complacent. The apprentice will continue to work hard to cook well and pass on the skills well."

Master Yan nodded: "I'm relieved, I also believe you can do a good job."

The menu has been approved by the master chefs, especially the master chefs who came from Beijing for the state banquet.

Naturally, it was passed smoothly, and Feng Zhengming and the others quickly began to prepare for the dinner.

(End of this chapter)