From selling box lunches to becoming a famous Chinese chef

Chapter 393: The Advantages of Young People (three updates and , please give me your monthly vote)

Feng Zhengming has really not thought about going abroad for culinary exchanges for the time being.

Because to him, those things don't seem to be what he should consider at this stage.

There are still so many masters and masters here.

Although Feng Zhengming didn't feel that he was any worse than the masters in his heart, he still acted like a junior on the outside.

I don’t want to compete head-on with those masters for fame and fortune.

This is why, when promoting Huiquanlou, Feng Zhengming will always emphasize his label as a young chef.

He and the chefs in the back kitchen are all recognized as young chefs.

Since they are young chefs, they do not have to compete head-on with the master chefs.

Huiquan Restaurant constantly emphasizes in its publicity that perhaps Huiquan Restaurant is not the most authentic traditional Shandong cuisine restaurant, but Huiquan Restaurant is run by a group of young chefs, and young people are definitely more creative than other restaurants.

This is Feng Zhengming's way of gathering young chefs in the kitchen.

Of course, this is one of the reasons why Huiquan Building is now more popular among some private owners for entertaining guests.

Because there are many private bosses, such as Chang Zongfu.

They will also be squeezed out by some traditions.

Perhaps when they book a private room in Jufengde, the various services they can receive are not as good as those at Huiquan Tower.

What you can taste in Jufengde is traditional Shandong cuisine.

It’s impossible to order it in Jufeng Deli. Feng Zhengming’s white braised pork elbow with lotus leaves on the bottom.

There will be no double yam puree similar to the Western style.

It is even more impossible to see Feng Zhengming, a young chef, using beautiful knife skills to make a vegetable platter in the moonlight of the lotus pond specially for the season.

Young and innovative.

This is the advantage of Feng Zhengming and his young chefs at Huiquanlou.

For the current Huiquan Building, Feng Zhengming and the others must maintain this advantage.

That's why Feng Zhengming asked other young chefs in the kitchen to continue participating in the province's young chef cooking exchange competition this year.

Participate more, gain more experience, and practice more.

Only in this way can the cooking skills of the chefs at Huiquan House be gradually improved.

Now only Feng Zhengming dares to say that he is not inferior to the masters.

In the future, every young chef in the kitchen will dare to say that he is not afraid of a head-on collision with the master chefs.

By that time, Huiquan Tower will also regain its former status as famous as Jufengde.

Feng Zhengming smiled and said to Mr. Yuan: "Mr. Yuan, please taste the dishes of our Huiquan restaurant tonight. As for the exchange of cooking skills, our Huiquan restaurant is just a group of young chefs. You should still talk to the master chefs of Shandong cuisine." Let’s communicate more.”

These words surprised Mr. Yuan and the others.

Chang Zongfu also looked at Feng Zhengming with some disbelief.

Obviously he didn't expect that Feng Zhengming would say this.

Without giving everyone another chance to speak, Feng Zhengming said goodbye to everyone and exited the private room first.

After Feng Zhengming left the private room, he quickly returned to the kitchen.

Seeing Feng Zhengming's return, everyone in the kitchen was naturally curious. What kind of guests did Chang Zongfu invite?
Feng Zhengming first asked everyone to finish the work at hand, without going directly to introduce the identity of the guests upstairs.

In the private room upstairs, after Feng Zhengming left, Yuan Wenzi sat down and looked a little disappointed.

Mr. Yuan gradually recovered from his surprise, looked at Chang Zongfu and said, "Mr. Chang, it seems that your young chef is not as young and arrogant as you said before."

Chang Zongfu suddenly came to his senses after hearing what the other party said, and he couldn't help but feel a little strange.

"It's a little strange today. In the past, our young chef never accepted anyone. Oh, he respected those old chefs, but he always looked down upon the master chef Quancheng."

An entourage next to Mr. Yuan suddenly asked: "I heard that this young Chef Feng is the same as the master chefs in other big restaurants in Quan City?"

Chang Zongfu nodded: "Yes, he and those master chefs are indeed of the same generation, because his master is Master Yan. The master chefs in the major restaurants in Quancheng will call him uncle when they see Master Yan."

Mr. Yuan seems to have studied Chinese culture, but he can understand what Chang Zongfu said.

"This young chef of yours is indeed arrogant."

Yuan Wenzi couldn't help but ask: "Then why does he seem not to want to exchange cooking skills with us?"

Chang Zongfu is also a little confused about this?

Based on the fact that he knew Feng Zhengming, he should readily agree to go abroad for culinary exchanges.

This is a great opportunity for him to become more famous and build momentum.

Moreover, Chang Zongfu felt that based on Feng Zhengming's consistent style, he should do his part.

So tonight, he specifically waited for Mr. Yuan and his entourage to arrive, specifically asking them to come to Huiquan Building first, hoping to let them touch Feng Zhengming first so that both parties could meet.

Trying to reach a consensus on cooking exchanges between Mr. Yuan and Feng Zhengming in advance.

But now it seems that Feng Zhengming doesn’t appreciate Chang Zongfu’s operations?
Chang Zongfu is confused?

Not sure what went wrong?

After thinking for a long time, Chang Zongfu said to Yuan Wenzi: "Miss Wenzi, if you ask me now, I may not be able to give you an answer. Perhaps it is because for Feng Zhengming, his master is also in Quancheng now, and he does not want to cross his master. Communicate with you privately.”

After hearing this, Mr. Yuan guessed some of Feng Zhengming's thoughts.

"I think he doesn't want to represent Shandong cuisine now. Wenzi, we are here to communicate with Chinese cuisine. This stop is to communicate with Shandong cuisine. Feng Zhengming is an outstanding young chef in Shandong cuisine. , but he may not think he is qualified to represent Shandong cuisine yet.

So what he means is, let’s go find the master chefs. Since we want to communicate, we should communicate with all the chefs in Shandong cuisine. "

Yuanwenzi obviously understood what her uncle meant, but she still couldn't help but mutter: "I think he can represent the most powerful chef in Shandong cuisine. His skills are really amazing."

Mr. Yuan heard this murmur clearly, but Chang Zongfu and others did not.

Yuan Wenzi said nothing more, but remained silent and tasted the cold dishes on the table together with everyone.

Starting to taste the cold dishes on the table, Mr. Yuan and his party saw the power of Huiquanlou.

The white braised elbow meat is full of flavor and does not have any bad taste of pork. Even without dipping it in the prepared toppings, the white braised elbow meat is very fragrant when eaten in a white mouth.

The key point is that braised elbow is not the kind of braised elbow that is so tender.

The elbow meat still retains a chewy texture, so the more you chew, the more delicious it becomes.

Mr. Yuan and his group were restrained at first, but later they began to devour food regardless of their appearance.

And tasting yam puree is a completely different taste.

The texture is very delicate and smooth. It is almost tasteless yam puree. It is paired with jam and honey, as well as milk and cheese whipped in it. It really makes this taste completely without the taste of yam, but it is very delicious. . Among the people accompanying Mr. Yuan, some even thought this should be a dessert.

After tasting a few cold dishes, everyone started to eat the vegetable platter under the moonlight of the lotus pond.

Once again, everyone felt the true state of culinary skills.

This plate of lotus pond moonlight looks like it is just carved out of cucumbers, lotus roots, carrots and carrots and then put on the plate for the sake of presentation.

You might think just by looking at it that this is a dish that only looks good, but may not actually be delicious.

But when you actually eat it, you will find that this dish is also very delicious.

Whether it's cucumbers, lotus roots, carrots and carrots, or shrimps that seem to be embellished in them.

Each one actually has its own unique taste.

The key point is that cucumbers, lotus root slices, carrots and carrots all taste crisp, but their crisp textures are completely different.

The unique taste change adds a bit of uniqueness to this dish.

After eating it, Mr. Yuan couldn't help but admired: "It's really amazing. I didn't expect that these seemingly ordinary vegetables can have such a taste. When I tasted it, I felt like I didn't even recognize these vegetables."

Yuan Wenzi also echoed: "Yes, they are all really delicious. Each one tastes different."

When Chang Zongfu ate this dish for the first time, he was also shocked by Feng Zhengming's whims.

Cucumbers are crispy and full of moisture, carrots are crispy with a little toughness, and carrots have a texture that is crisp but has moisture when you chew it.

The most amazing thing about this dish is the lotus root slices.

Each piece of lotus root is almost so thin that the characters can be seen through.

It looks like Feng Zhengming and others are deliberately showing off their knife skills.

But in fact, when you actually eat it, you will find that the lotus root slices have been processed, and the thin lotus root slices will reveal a hint of refreshing sweetness. The key is that the inside is very thin, and the lotus root slices can be completely tasteless after chewing in the mouth. No trace of residue.

Chew a piece of lotus root and swallow it, and you will feel as if you are eating some kind of fruit.

Feng Zhengming told Chang Zongfu that this was because the lotus root he chose was very good, and the second was because of the unique processing method they developed.

And what is the specific processing method?
Naturally, Feng Zhengming would not tell Chang Zongfu.

But this does not affect at all, Chang Zongfu really likes this lotus root slices.

After the amazing cold dishes, classic and traditional Shandong dishes were served one after another.

The cooking methods are all very traditional, but some changes have been made in the seasoning, and new elements have been added to give each dish a unique taste.

In fact, the dishes are still the same.

Such as braised sea cucumber with green onion, abalone and pork belly, nine-turn large intestine, stir-fried beef with green onion, hot fried kidney, sweet and sour carp, and fried conch slices in vinegar and pepper fish soup.

These dishes can be ordered in most restaurants in Quancheng.

Even if we really want to talk about the authentic classic methods, those made by the master chefs in big restaurants may be more in line with the traditional and authentic methods than those made by Feng Zhengming and others.

But Feng Zhengming has made some adjustments to these dishes, and has some unique understanding of the taste.

Therefore, these seemingly classic and traditional Shandong dishes will have a different taste experience at Huiquanlou.

For example, sea cucumber roasted with green onion, in the set menu ordered by Chang Zongfu, Feng Zhengming served this dish to each guest on the table individually.

It is served on a small plate with a whole sea cucumber and two green onions.

These two green onion segments are very particular. One of them is cooked together with sea cucumbers. It is darker in color and looks very delicious. The other green onion segment is not simmered together and is fried and fried. Steamed golden scallions.

Two pieces of green onion are placed staggered together to support the sea cucumber.

It is topped with a fragrant sea cucumber soup.

And this dish is also served with a small mouthful of white rice.

It can be said that this combination is not found in any big restaurant in Quancheng.

But when you cut the sea cucumber into pieces, mix it with two green onions and rice, and eat it in your mouth, you will feel a very different delicious taste.

This is not the first time Mr. Yuan has eaten sea cucumber roasted with green onion.

This time Feng Zhengming cooked sea cucumber with green onions at Huiquan Restaurant, which really made him eat so much that he couldn't even think about talking.

Mix the sea cucumber, green onions, soup and rice together, then eat it in big bites.

After eating, I still have some unfinished feelings.

Mr. Yuan's performance after tasting it was noticed by Chang Zongfu.

This performance was also expected by Chang Zongfu.

Although almost all restaurants and restaurants in Quancheng cook sea cucumbers roasted with green onions, the quality of the dishes is definitely quite different.

After Chang Zongfu tasted various dishes, he knew that Feng Zhengming's roasted sea cucumber with green onion had the most unique taste.

Feng Zhengming's braised sea cucumber with green onion is obviously a very traditional method, but the taste is completely different from that of Jufengde, Taifenglou and Jubinyuan.

The key lies in the use of green onions and the soup used to simmer sea cucumbers.

Feng Zhengming made this version of sea cucumber roasted with green onion at Huiquan Restaurant. The soup that is poured on it is really unique, fragrant and not cloying.

Chang Zongfu even wanted to buy the soup separately and use it to mix with rice every day after returning home.

It's just that he didn't dare to tell Feng Zhengming, because he knew that he would not be accepted if he spoke.

After tasting the sea cucumber roasted with green onions, Mr. Yuan drank a bowl of fish soup with vinegar and pepper. He tasted the conch slices in the soup and felt that this meal was really delicious and left him with a long aftertaste.

"Subal has diarrhea."

Mr. Yuan finally couldn't help but sigh in admiration.

"This braised sea cucumber with green onions is really delicious. I didn't expect Chef Feng to serve it in such a special way. This bite of white rice goes really well with it, and it's really delicious when eaten together."

Chang Zongfu smiled and said, "It seems that Mr. Dunyuan is very satisfied with this."

Mr. Yuan nodded: "I'm very satisfied. It's really delicious beyond my imagination."

Chang Zongfu said: "As long as Mr. Yuan is satisfied, I hope our future cooperation will be as hearty as tonight's meal."

Chang Zongfu and Mr. Yuan were chatting and eating.

In the back kitchen of Huiquan Building, Feng Zhengming, who had finished cooking, told the story of Mr. Yuan and his party, and also told them that they had come to invite the Shandong cuisine chef to communicate with them.

Everyone in the kitchen was a little surprised after hearing this. No one expected that Chang Zongfu's guests tonight would be a group of foreigners.

What I didn't expect was that the purpose of the foreigners' trip was to find Shandong cuisine chefs to exchange food and cooking skills with them.

(End of this chapter)