From selling box lunches to becoming a famous Chinese chef

Grandpa Feng was very happy to see Feng Guofeng and his family come back.

Grandpa Feng was especially relieved when he learned that his eldest son and his family would stay in the country.

Feng Guofeng has been abroad for ten years and has now returned home to serve his country.

This is also what Grandpa Feng has always hoped to see.

As February arrived, Feng Zhengming became busy again.

In addition to traveling between Huiquanlou and Fengjia Rice Shop every day, he also needs to go to the province to discuss the menu for the provincial Spring Festival dinner with the chefs.

Because this pre-Spring Festival dinner would have to entertain many foreigners, overseas Chinese, model workers from across the province, and veterans from the war years.

Therefore, the choice of dishes and the seasoning of each dish are very important.

The differences in tastes among people must be taken into account.

More importantly, it must not only reflect the delicacy of Shandong cuisine, but also be palatable to model workers and veterans.

Feng Zhengming discussed with the masters for several days.

In fact, although it was called a discussion, almost all the dishes on the menu were proposed by Feng Zhengming.

The veterans then review the process and give some suggestions based on their years of experience.

For example, Feng Zhengming decided to serve a classic Shandong dish of cabbage and shrimp.

The advice given by the old chefs is that this dish can be made, but the shrimps must be peeled before cooking, and only the innermost leaves of the cabbage can be used, and it is imperative to ensure that the cabbage is not stringy.

Feng Zhengming suggested serving the scallion-fried sea cucumber with rice.

The old chefs gave advice: Don’t just serve rice, because many older people may not be used to eating rice, so you need to prepare some pasta to go with it.

Feng Zhengming followed the advice of the masters and made improvements.

Disassemble the Oolong Playing with Pearls dish he performed at the national cooking competition.

At that time, each guest will be served a sea cucumber, a scallop and a lobster ball.

This combination allows every guest to taste his or her own Oolong Xizhu.

In this regard, the old chefs recommend that the sea cucumber be cut into segments before serving.

It is also best to cut scallops and lobster balls before serving.

In short, the experience of the old masters is to take care of the older people who are invited to the Spring Festival dinner.

They are used to using chopsticks, so if you don’t cut the food for them, it will be difficult for them to eat it directly with chopsticks.

In fact, Feng Zhengming feels that the sea cucumber he stuffed with stuffing would taste better if eaten as a whole.

Of course, he just thought this way, and he still had to listen to the advice of the masters.

What impressed the chefs the most was Feng Zhengming’s improved mullet egg soup.

Originally, the mullet egg soup in Shandong cuisine needs to be thickened.

It is called mullet egg soup, but it should be considered a soup.

Feng Zhengming made some improvements. He did not thicken the soup, but stewed it with old chicken. After sweeping the soup, he obtained a tea-colored clear chicken soup.

Then when seasoning the food, he did not use vinegar, but the juice from canned pickles.

The whole soup came out, with white mullet eggs and a few cordyceps flowers in the light tea-colored soup.

The soup tastes sour and spicy, but not too sour.

Combined with the spiciness of pepper and Feng Zhengming's unique seasoning, the veterans were all amazed when they drank it for the first time.

Master Cui praised directly at the scene: "Zhengming, the seasoning of your soup is really good."

Master Su asked curiously, "How did you think of using pickled cucumber juice as a seasoning? This sour taste is really pleasant."

Master Xia, who was invited to the event, also sighed: "You always have wonderful ideas that make people feel incredible."

Master Sun smiled and said, "This seasoning is really delicious. I'm afraid that even if I tell others the recipe, they may not be able to accurately mix the taste you have."

Master Yan also sighed: "Zhengming does always have some wonderful attempts in seasoning."

After gaining recognition from the master chefs, Feng Zhengming naturally finalized this soup.

"Master, uncle, and uncle, since you all approve, I will serve this soup this year."

The old masters looked at each other in surprise, then smiled and nodded in agreement.

There will be some foreigners at a dinner reception in the province, and the fish cannot have bones in it.

So it is naturally impossible to serve sweet and sour carp.

However, Feng Zhengming was also prepared. He directly chose sea bass and made a sweet and sour fried fish fillet.

During the Chinese New Year, there must always be sweet dishes to add a touch of sweetness and festivity.

After the masters looked at Feng Zhengming's menu.

Master Cui asked: "Zhengming, are all the dishes on your menu Shandong cuisine?"

Feng Zhengming nodded: "Yes, they are all Shandong cuisine. I just made some adjustments to the taste, trying to restore the characteristics of Shandong cuisine as much as possible."

Master Cui asked again: "Is this imitation bear paw abalone the one you made in the national competition?"

Feng Zhengming nodded: "Yes, the dish from the national competition, I will also divide it into portions and give each guest a small imitation bear paw, paired with imitation abalone."

Master Su reminded: "Remember to cut the dish into pieces when serving it. Don't serve it whole."

Feng Zhengming smiled and responded: "Uncle Su, don't worry, I will make arrangements."

As he spoke, Feng Zhengming took out a small notebook he carried with him.

The old masters only saw it after he opened the small notebook.

A lot of precautions were recorded in the small notebook that Feng Zhengming carried with him.

The above content can be said to be very detailed, covering the points to pay attention to for each dish and how to arrange each dish when serving.

The cut pieces of sea cucumber and imitation bear paw abalone were also recorded in Feng Zhengming's notebook.

Some small details of cooking dishes are also recorded in the small notebook.

After looking through his notebook, Master Sun made a joke.

"This book is really valuable. Whoever gets it and cooks according to the recipes in it can become a great chef and open his own restaurant."

This joke made everyone present laugh.

Feng Zhengming smiled and asked, "Master uncles and uncles, do you want me to ask someone to copy a copy for you?"

Master Cui was a little surprised: "You copied a copy for us? Aren't you afraid that we might spread it?"

Feng Zhengming said: "Wouldn't it be great if we could spread the word? It would allow more people to cook Shandong cuisine well."

This statement surprised the old masters again.

They didn't expect that Feng Zhengming was so generous and willing to share some of his secret recipes.

Feng Zhengming saw that the masters were all very surprised, so he smiled and said, "When I first learned cooking, my master and senior brothers did not hold back on me, and taught me everything they knew.

Later, before I participated in the national competition, I went to ask my uncles and uncles for advice, and you taught me everything you had learned.

The things in my book are actually just a summary of the inheritance of Shandong cuisine.

So why not share it?

If I can help more Shandong cuisine chefs, I think it will be a great thing.”

These words made the old masters feel that compared with Feng Zhengming, their vision was still too narrow.

Master Cui thought for a moment and said, "Zhengming, you should keep this book well. Now, except for you, no one else may use it. When you summarize more things in the future, you can summarize them and publish a more detailed cooking guide."

Several other masters also agreed with this approach.

Master Xia joked, "In the future, Zhengming, you can publish textbooks." Feng Zhengming quickly said, "I'm afraid I can't publish textbooks. I don't have a high level of education, and publishing textbooks will mislead students."

Several old masters laughed.

"Zhengming, you are too modest. Your current level of practice is already very high. Educational qualifications are not very important in our industry. Our industry mainly relies on skills."

"That's right. If you summarize your practical experience, it will become a set of advanced skills in the industry."

"If you put it in a martial arts novel, this is indeed a martial arts secret book."

"Hahaha, that kind of martial arts secret manual that can help people comprehend the highest and most unique skills."

At this moment, Feng Zhengming was at a loss whether to laugh or cry because of what the old masters said.

A few old masters together look like a group of old naughty boys.

In addition, I am a young chef who always likes to come up with some wild ideas.

This allows the old naughty kids to let go and play freely.

Sometimes the old boys come up with some ideas, but you may not be able to do them yourself.

Feng Zhengming happens to be here, so we can ask him to help us make it and give it a try.

Such an attempt can bring a lot of inspiration to everyone.

For example, for a sweet or sour taste, should ketchup be used?

Or maybe try adding the tomatoes directly?

The old masters even think that tomatoes, tomato sauce and tomato paste can be mixed and used.

Feng Zhengming also made some attempts according to the ideas of the old masters.

For example, cut the tomatoes into large pieces, fry them in a pan over high heat to remove the sand, then pour in a little water and fry them into tomato puree.

Then you also need to add white sugar, and the specific amount of white sugar you want to add.

This requires careful adjustment to ensure a suitable sweet and sour taste.

When frying tomato puree, add some tomato sauce or tomato paste, or even tomato salsa to match it.

This makes the taste of tomatoes more prominent and increases the diversity of the flavor of the overall dish.

Feng Zhengming even tried cooking sea cucumbers in boiled tomato juice.

The sea cucumber that came out was a completely different taste.

But at first I felt that the taste seemed a little off.

After discussing with several masters, Feng Zhengming made some adjustments.

He stuffed the sea cucumber with shrimp paste as if he was performing an oolong trick.

Then coat the sea cucumber with a layer of crispy batter.

After deep frying in oil.

Then cook it with tomato sauce.

After taking it out of the pot, he cut the sea cucumber into small pieces and poured tomato soup on it, and the taste suddenly became very good.

Using the same method, Feng Zhengming also tried adding some Sichuan and Chongqing peppers.

Create a unique taste that is a mixture of sour, sweet and spicy.

Although these attempts were ultimately rejected by the senior masters, he was not allowed to use it at the provincial dinner.

But after these attempts, Feng Zhengming decided to try it in Huiquanlou in the future.

Or I can go south to Shanghai and open a restaurant in the future.

He tried it out in a restaurant in Shanghai.

I believe that the diverse tastes will win the favor of a group of diners in a city like Shanghai with diverse cultural exchanges.

The old masters also gave Feng Zhengming great praise for his courage to try various things.

"Zhengming, as a chef, you should be brave enough to try new things."

“But to try, you must first have the ability to try.”

"Yes, you are now at a level where you have cooked traditional dishes to perfection. You need to try something new based on tradition."

“You have to forge your own path and create your own school based on the work of your predecessors.”

“To maintain the orthodoxy and innovate, it is not enough to just maintain the orthodoxy, you must have your own unique things.”

These words from the masters were a great encouragement to Feng Zhengming.

In fact, every master craftsman has his own unique skills.

Many laymen who don’t know much about cooking would think that the chefs are very famous for a certain dish.

But it’s not.

The old masters basically have their own set of things.

Whether in terms of technique or seasoning, each master chef is different.

Therefore, the old masters’ expectations for Feng Zhengming are not just to pass on the traditional craftsmanship.

They hope that Feng Zhengming will have some innovations of his own.

To be able to create something new of your own.

Only in this way can Shandong cuisine develop better.

Feng Zhengming was fully aware of the masters' expectations of him, and with their encouragement, he naturally boldly made more attempts.

The menu for the provincial reception dinner before the Spring Festival was finalized, and Feng Zhengming found Chen Zhiheng and reported it through him.

Chen Zhiheng took a look at the menu submitted by Feng Zhengming.

He smiled and said, "Zhengming, the province shouldn't have any objections to your menu. I took a look and it's all traditional Shandong cuisine. Have you ever thought about adding something new?"

Feng Zhengming replied: “The cooking methods of the dishes are indeed all old techniques, but the presentation is a little different, and I also added some new elements.

Of course, since the dinner wasn't a national cooking contest, it couldn't be anything fancy.

We still have to consider that the model workers and veterans in the province can eat well and have enough to eat.”

After Chen Zhiheng heard what Feng Zhengming said, there was a slight change in the way he looked at Feng Zhengming.

"Zhengming, you have changed a lot. Now you are not always too modest, nor are you too aggressive. You are very calm, and you consider everything when cooking."

After hearing Chen Zhiheng's praise, Feng Zhengming smiled and responded, "These were also taught to me by my master, uncle, and uncle."

Chen Zhiheng laughed: "Hahaha, they say that having an old man in the family is like having a treasure. For this menu of yours, you have gathered several old chefs to help you come up with ideas. No wonder you have considered it so comprehensively."

"We hope that model workers and veterans, as well as representatives of foreign capital and overseas Chinese returning from abroad, can taste the flavor of Shandong cuisine and feel its charm."

Chen Zhiheng nodded in agreement at Feng Zhengming's words.

"Yes, this is also the purpose of the provincial dinner before the Spring Festival."

After discussing business, Feng Zhengming asked about the situation of Mr. Chen Sifu.

Chen Zhiheng smiled and said, "Thank you Zhengming for your concern. My dad is still in good health and was talking about you a while ago."

Feng Zhengming immediately extended an invitation: "If Uncle Chen has time, why not go to Huiquanlou during the Chinese New Year and celebrate the New Year with all of us."

Chen Zhiheng hesitated for a moment and said, "I'll go back and ask about this. If I can go, I'll give you an answer."

Feng Zhengming nodded: "Okay, I'll wait for Uncle Chen's reply, then I'll go back first."

Chen Zhiheng stood up and saw Feng Zhengming off, then he handed over the menu that Feng Zhengming had handed over. (End of this chapter)