From selling box lunches to becoming a famous Chinese chef

Chapter 383 Toasting different guests
I witnessed with my own eyes the scene when Feng Zhengming respectfully kowtowed to Master Yan and thanked him for his kindness.

Not to mention the other four master chefs present, even several members of the Culinary Association were very moved.

With the development of the times, more and more foreign ideas have entered the country, impacting many of the original domestic values.

Today, there are not many people like Feng Zhengming who stick to the principle of respecting teachers.

You may even kowtow to Master like Feng Zhengming, and if word spreads, you may be despised by some people.

Many people will think that respect is taken seriously and kowtow is just some feudal dross.

Li Zhifeng and several members of the Culinary Association have already taught apprentices.

They looked at the scene in front of them and asked themselves, among the apprentices they had taught, would any of them respect them as much as Feng Zhengming respected Master Yan?

This question lingered in their minds. Although Li Zhifeng and the others might be a little unwilling, they had to admit that their apprentices would not be like this.

And probably none of their apprentices could achieve his level of achievement at Feng Zhengming's age.

Master Cui said with a smile: "It's a very good trick. You don't need to say it here, but if you have the opportunity in the future, you should pass on this little trick."

After toasting everyone, Feng Zhengming seriously asked the masters for advice.

"Okay, Zhengming, you are officially going to be a disciple today. Under the witness of your masters and uncles, you can officially accept apprentices in the future. However, Master still hopes that you will not be in a hurry to accept apprentices, but continue to maintain a humble heart and continue to To hone your own skills, you need to see and learn more, and you need to be able to break out of the framework taught to you by your master.

Master Su then said: "Come on, let us all raise a toast together to congratulate Zhengming on his official start. I wish Zhengming can run the Huiquan Building well and restore the reputation of Huiquan Building as a time-honored brand as soon as possible."

Feng Zhengming nodded seriously: "Master, don't worry, I'm not the kind of person who is stuck in his ways. If I officially accept a disciple in the future, I will definitely pass on this trick."

Master Su said: "That's right, it just needs to be different."

The tips for dealing with the large intestine can be regarded as a method that Feng Zhengming discovered himself.

For example, the nine-turn large intestine is made with the head of the large intestine. The taste is quite authentic. The key is that your intestines are processed very well and there is no odor at all. Moreover, your intestines themselves also reveal a green onion aroma. See It seems that you also have your own little tips when dealing with the large intestine. "

Feng Zhengming nodded: "Uncle Su is right. All our restaurants serve Shandong cuisine, but they must also make some differences. If they are exactly the same, it will not be conducive to our operation and our development."

Master Yan accepted the kowtow from Feng Zhengming, then got up from the chair and helped Feng Zhengming up.

Finally, I filled a glass for myself and respectfully presented the glass of wine to the master chefs and everyone in the cooking association.

It can be said that Feng Zhengming used a green onion clearly.

I hope you can truly become the master chef of our Shandong cuisine in the future and inherit and carry forward our Shandong cuisine well. "

Hearing this, the old masters looked at each other.

Feng Zhengming said modestly: "We are still studying how to make silver wire rolls. The version we have made temporarily is not actually stable in appearance. We will make adjustments to the method later. It will definitely not be the same as Su's. Master, your oil spin ratio."

Feng Zhengming smiled and said: "Thank you, Uncle Wang, for the compliment. We will definitely continue to work hard to cook better."

That is, when cooking the large intestine, poke the green onions into the large intestine.

Then Master Cui smiled and spoke first: "The dishes you cooked today were very good. You made several traditional and classic Shandong dishes very authentically, and you also added some of your own understanding.

Master Yan was quite satisfied with his apprentice's answer.

Feng Zhengming was a little surprised that Master Cui was able to learn the little tricks he used to deal with large intestines.

Unexpectedly, Master Cui actually tasted the flavor of green onion from eating the nine-turn large intestine.

Originally, most of the dishes cooked in Shandong cuisine did not use chili peppers, and the taste was mostly salty.

On the one hand, it can better remove the odor of the large intestine, and on the other hand, it can better flavor the large intestine.

Master Wang naturally wants to comment on some of the hot dishes at Huiquan Restaurant today.

"Zhengming, your silver rolls are very good. I didn't expect that you could actually restore the silver rolls of Huiquanlou that were as famous as our Jufengde oil spinners. Moreover, your deep-fried silver rolls can be It is guaranteed to be crispy on the outside but not colored, and still retains its softness on the inside, which is very skillful.”

Feng Zhengming smiled and said: "Uncle Cui is indeed a famous living recipe. I just used some tricks when cooking the large intestine. I didn't expect that Uncle Cui would eat it."

Master Cui said with a smile: "Today I would like to congratulate Lao Yan and also congratulate Zheng Ming for finally officially starting his apprenticeship."

Master Su commented on the silver silk roll that Huiquanlou served at the end.

Feng Zhengming responded respectfully: "Don't worry, Master, I will definitely remember your teachings and will not be in a hurry to accept disciples. I will continue to read more and learn more, and do my part for the inheritance and promotion of our Shandong cuisine."

Master Su said: "Hahaha, it goes without saying. In fact, we don't need to compare. Youxuan and silver rolls each have their own characteristics. To develop our Shandong cuisine, we must have their own characteristics."

Feng Zhengming went through a lot of research on this move.

Feng Zhengming naturally understood that Master Sun's words approved some adjustments in his cooking.

In this way, during the cooking process of the large intestine, the onion aroma will be released from the inside to the outside and penetrate into the large intestine.

From all aspects, Feng Zhengming, the apprentice, can really be regarded as the pride of his master.

Finally, Master Sun pointed out: "Your cooking does not have to follow the rules of Shandong cuisine. Now some seasonings from the south have also entered our side. Only by appropriately adding some seasonings from other places and integrating the flavors of different regions can we make it more delicious." To cook food more deliciously, there must be no geographical boundaries.”

Feng Zhengming also asked the service staff to bring him wine glasses, and personally poured wine for the master chefs and people from the culinary association.

"Uncle Master, if you have any other opinions about today's dishes, please put them forward. We will definitely make corrections in the future."

It's just that this trick is Feng Zhengming's unique trick, and even some chefs in the back kitchen may not understand it.

"Zhengming, when you went to Jubinyuan for a test last year, your fried vegetables were already very good, but there were still some small flaws. Today, your fried vegetables are indeed better. It can be seen that in this year , your spooning skills are improved again.

With so many tables today, I was a little surprised that you could handle it so well. Every dish of the popsicles was cooked to a very high standard. "

And he also found that the green onions cooked with the large intestine can also add a unique oily aroma to the sea cucumber when used for cooking or stewing sea cucumbers.

However, Feng Zhengming started to add some chili peppers to the cooking he cooked at Huiquanlou this time, and also made some adjustments to the taste.

Especially the combination of some southern sauces makes Huiquanlou's cooking more complex.

The salty aroma is still the base flavor of cooking. On the basis of the base flavor, sauces from different regions are used to better season and blend a variety of different flavors. This is also a unique charm of cooking.

Chef Sun was at Huiquan Building today and gained a lot of new inspiration by tasting Feng Zhengming's bold fusion. According to Master Sun, the fusion of northern and southern flavors is a major trend in cooking.

Feng Zhengming said seriously: "Thank you, Uncle Sun, for your affirmation. We will do more research and strive to blend a better taste."

After the evaluation by the master chefs, Li Zhifeng and others from the Culinary Association did not have too many opinions.

After all, Li Zhifeng and the others are all juniors in front of the old masters.

Li Zhifeng also reminded Feng Zhengming in the end: "Go to the Culinary Association when you have time to go through the formalities. Some of the rating work may also require your participation."

Feng Zhengming responded with a smile: "Thank you, President Li. I will take the time to go through the procedures. If there is a need for me to participate in the rating work, I will definitely go."

After chatting with the master chefs and everyone in the culinary association, Feng Zhengming went to other private rooms to toast to his relatives and friends.

Everyone is full of praise for the food and service after Huiquanlou reopened.

For example, the Tao family who were invited and the Chen Sifu family all felt that the current changes in Huiquan Building should be more in line with the development needs of the times.

The father of Tao Mengran from the Tao family praised: "Xiao Feng, it seems that you have made a lot of changes. Not only are the dishes better, but the services you provide are also better. You are really working with many restaurants and restaurants all at once." The restaurant keeps its distance.”

Feng Zhengming raised his glass, toasted Tao's father with a glass of wine alone and said, "Thank you, Uncle Tao, for your compliment."

Tao Mengran's mother is also very satisfied with the service and layout of the restaurant.

"Xiao Feng, each of your private rooms is also very unique. They all have the names of ancient places in our province, and there are also representative scenery from various places hanging in the room. Sitting here to eat and seeing such beautiful photos, it is really amazing. People feel comfortable.”

Feng Zhengming said: "If Auntie likes it, you can come often in the future."

Mother Tao smiled and said, "Hahaha, we can't come here often. With the specifications of Huiquan Building, the price will definitely not be low. We can't come here often."

Feng Zhengming added: "You can come to our Huiquan Building during some important festivals or happy events at home."

This time Tao Mu nodded: "That's okay. If I need to entertain some important guests in the future, it's a good choice for me to choose your Huiquan Building."

Speaking of this, Tao's mother looked at her son and daughter-in-law who came today.

The Tao family was all here today, and almost all of Tao Mengran's brothers were here.

Among them, Tao Mengran's eldest brother is a very simple worker. Judging from his appearance, he is already quite old, estimated to be about 50 years old.

The second brother Feng Zhengming is very familiar with him. He previously participated in the catering work for the youth conference, and the two of them can be regarded as colleagues.

The third brother and the fourth brother look like they often work in an office, and their faces are fairer than the eldest brother and the second brother.

The fifth brother Feng Zhengming is also relatively familiar, and it is obvious that the fifth brother Tao Mengran is the most active one in the family.

Tao Mengran's sixth brother is also a teacher. Like his second brother, he wears glasses and exudes a bookish air.

The seventh brother seems to be about the same age as Tao Mengran. Although he does not look as active as the fifth brother, it is not difficult to tell from his appearance that the seventh brother Tao Mengran is also a restless person.

When Feng Zhengming was toasting, the seventh brother of the Tao family stood up and came to Feng Zhengming for a drink.

He even asked Feng Zhengming unabashedly in front of the whole family if he wanted to pursue his sister?

Fortunately, he spoke freely and was scolded by Tao's father in time, thus avoiding the embarrassment of Feng Zhengming and Tao Mengran.

After Feng Zhengming left the private room, Tao Mengran couldn't help but hit Brother Qi a few times with his hands.

"If you dare to talk nonsense and fabricate the relationship between me and others, I will knock your brains out."

The Tao family members laughed off Tao Mengran's domineering warnings.

Only the fifth brother, Tao Jingwu, quietly whispered a few words to his seventh brother.

After hearing this, Lao Qi could only remain silent.

After paying respects to the Tao family, Feng Zhengming then went to meet Chang Zongfu and the guests he invited.

When Chang Zongfu saw Feng Zhengming coming to toast in person, he naturally felt bright in his face and quickly introduced Feng Zhengming to the guests he invited.

"This is the chef of our Huiquan Building. Although he is young, he has successfully participated in the catering and reception work for the Youth Conference. It was a real state banquet reception. Today you also tasted his craftsmanship. The dishes he made are Isn’t it different from what you eat in other restaurants?”

The guests invited by Chang Zongfu were somewhat curious when they saw Feng Zhengming.

Although they had seen Feng Zhengming on TV, seeing him in person today was still a little different from what they saw on TV.

"I didn't expect that Chef Feng is so young, even younger than he looks on TV."

"Yes, it is true that the waves behind the Yangtze River push the waves ahead. Chef Feng is so young and promising, he is very powerful."

"Today I tasted Chef Feng's cooking skills in person, and then I realized what real delicacy is."

"It seems that Huiquan Building should be our first choice for entertaining guests in the future."

Some of the guests Chang Zongfu invited were his friends for many years, and some were his business partners. It can be said that these people all have sufficient funds in their hands.

Feng Zhengming probably understood it when Chang Zongfu introduced it to him.

Chang Zongfu helped him find a group of target customers for Huiquan Tower in advance.

Obviously, these people invited by Chang Zongfu will need to hold banquets frequently.

And they were able to recognize Huiquan Building, and then they were willing to arrange banquets at Huiquan Building, which gave Huiquan Building a stable source of customers.

After that, they will bring their friends here, and the business of Huiquan Building will be guaranteed to a certain extent.

So when Feng Zhengming faced these people, he was still very polite and drank a few more drinks with them.

When they saw that Feng Zhengming was not putting on airs and was willing to accompany everyone to drink a few more glasses of wine, the guests invited by Chang Zongfu were naturally very satisfied with him and decided to give priority to Huiquan Tower for future banquets.

Feng Zhengming toasted another round of wine before he finally said goodbye to everyone in Chang Zongfu's private room.

After coming out, he walked towards the private room where his grandfather, Luo Qing's family and Chen Sifu's family were.

(End of this chapter)