From selling box lunches to becoming a famous Chinese chef

The brothers chatted for a while, and the time was approaching noon.

Yan Jianxing stood up and asked his father: "Dad, it's twelve o'clock, should we serve the food?"

Master Yan nodded and said, "Let's start cooking. It just so happens that all the brothers are here. Let's let them evaluate you today and let Zhengming give you some pointers."

When Feng Zhengming heard this, he quickly said, "Master, how dare I give any advice on Big Brother's dishes?"

Seeing Feng Zhengming said in a panic that he didn't dare to give any instructions.

The brothers were immediately amused.

Third Senior Brother Yang Bin said, "Zhengming, don't be too modest. Master asked you to give me some advice, so just give me some advice."

Fourth Senior Brother Wang Jialiang continued, "That's right. When you were giving instructions to me and your sister-in-law just now, I thought you were very good. Give Brother Jianxing some advice as well."

Feng Zhengming felt as if he was being framed by his master and fellow brothers.

He smiled bitterly and could only nod and agree obediently.

Yan Jianxing walked out of the private room and went to the kitchen for a special inspection.

After making sure that there were no problems with the prepared dishes, he asked the kitchen to start serving the dishes.

The first thing to serve is naturally the cold dishes.

The four cold dishes served on the table are all relatively common dishes in Quancheng.

One plate of braised pork platter, one plate of vegetable platter, and one plate of braised pork elbow alone.

The last cold dish served by Yan Jianxing was the yam puree that Feng Zhengming first made in Quancheng.

Seeing the yam paste still surprised the fourth brother and his wife.

"This dish is interesting. It looks like ice cream, but it shouldn't be ice cream, right? It tastes a bit like mashed potatoes. What kind of dish is this?"

The other brothers immediately laughed.

Senior Brother Li Huidong said: "This is mashed yam, a dish invented by Zhengming."

Wang Jialiang and Zhang Lili were both very surprised. They looked at it carefully for a while and then tasted it.

Wang Jialiang was amazed and said, "This is actually yam paste?"

Zhang Lili was also very surprised: "How can yam paste have such a taste?"

Feng Zhengming hid nothing from his fourth brother and his wife.

"This dish uses Chinese yam. Peel it, steam it, and then mash it into a paste. Then, mix it with milk and condensed milk until it is evenly blended and smooth. Then, use a piping bag or pile it directly on a plate like mashed potatoes and drizzle it with some sugar osmanthus or blueberry sauce."

Feng Zhengming went on to say: "In summer, you can eat it chilled, and it tastes more like ice cream."

Wang Jialiang and Zhang Lili looked at each other, and the couple almost immediately thought that this dish could be used abroad.

Then Wang Jialiang asked: "Zhengming, can you give us this dish?"

Feng Zhengming nodded and said, "Of course you can. I told you the recipe so that you can use it. You and your sister-in-law are abroad, so you can try to make it with the flavors that foreigners like."

At this point, Feng Zhengming explained: "I won't give you the specific ratios, brothers."

Wang Jialiang smiled and nodded: "No problem, I'll go back and slowly figure out the specific proportions."

As soon as the brothers and sisters took a bite of the marinated platter, they knew that the recipe was the master’s old recipe.

This taste is what the brothers and sisters ate too much of in the kitchen of Yan Xi Lou.

At lunch time, everyone often ate secretly.

Braised pork elbow. Before Feng Zhengming and his fellow disciples could speak, the master's face turned bad.

Not long after, Yan Jianxing was called over.

The master said directly: "I have told you many times that you must soak the elbow in lotus leaf water. What does it look like to put a lettuce leaf underneath? Wouldn't it be better if you put a soaked dry lotus leaf underneath?"

Being scolded by his father, Yan Jianxing naturally did not dare to make any rebuttal.

Feng Zhengming and his fellow disciples were very well behaved. They all lowered their heads and dared not say a word.

But do you think you can hide away from the Master by lowering your heads?
As expected, Master Yan called out directly: "Zhengming, tell me, how should this braised pork elbow be served?"

Feng Zhengming looked helpless when his master called his name, and he could vaguely hear his fellow brothers trying to hold back their laughter.

He could only stand up and say, "Master is right. I think we should prepare a lotus leaf and put it underneath. We can cut the pork elbow into thin slices and then pile them into the shape of a pork elbow as much as possible. We should also bring the bones and place them on the lotus leaf."

After hearing what Feng Zhengming said, Master Yan was quite satisfied.

The master looked at his son and said, "Did you hear that? Next time, arrange the dish according to what Zhengming said."

Yan Jianxing nodded: "Okay, Dad, I'll remember it."

Master Yan asked Yan Jianxing to go out and continue serving the dishes.

Soon, Yan Jianxing began to serve hot dishes one by one.

The first dishes served were some hot stews, as well as an appetizer soup.

The first soup Yan Jianxing served was actually mullet egg soup.

This really surprised everyone.

But Feng Zhengming didn't think there was any problem.

"Mullet egg soup is sour and spicy, and it is a good appetizer."

Zhang Lili tasted the mullet egg soup and couldn't help but praise it highly.

"This soup is really delicious, with a sour and spicy taste, it's really appetizing."

Wang Jialiang smiled and said, "This is a classic soup dish in Shandong cuisine. It used to be only served at palace banquets."

Master Yan smiled and said: "This soup is indeed a classic, and it is still used in many high-level banquets."

At this time, Third Senior Brother Yang Bin suddenly asked: "By the way, Zhengming, when you attended the provincial banquet before the New Year, did you also make this mullet egg soup?"

Before Feng Zhengming could answer, senior brother Li Huidong spoke first.

"Zhengming made mullet egg soup at the dinner. I heard that it was different from the traditional one. It used clear soup and the taste was also quite special. I heard that many foreign guests liked it very much."

After hearing what the eldest brother said, the brothers present, including the master, became very curious.

Seeing that everyone was curious, Feng Zhengming explained his approach.

"I didn't thicken the dish, I used clear soup as the base. For seasoning, I didn't use vinegar to make it sour, but used the sour soup from canned pickles."

"can?"

Everyone present was a little surprised.

Master Yan thought for a moment and said, "Soup made from canned pickles, well, that's a bold idea indeed."

But then Master Yan added: "But the sourness of pickled cucumbers is fermented acid. If the taste is adjusted, it should make people feel more comfortable when drinking it, and it can also promote intestinal peristalsis."

Wang Jialiang was a little surprised: "Zhengming didn't expect you to have so many ideas."

Then the fourth brother said, "I would like to invite you to go abroad and perform in our restaurant."

Feng Zhengming smiled and responded: "If there is a chance in the future, as long as Fourth Brother invites me, I will definitely go and have a look."

Wang Jialiang nodded: "Okay, it's settled. When I expand the restaurant, I will invite Master and fellow apprentices to come and have a look."

After drinking the mullet egg soup, Yan Jianxing served several dishes that Feng Zhengming had made before.

For example, Yan Jianxing served a lamb chop casserole, which was often used by Feng Zhengming when he ran a food stall at the train station in the winter.

There is also the braised beef with soy sauce that Feng Zhengming made for the youth at the previous youth conference. And Feng Zhengming borrowed the southern braised pork method to make a dish of braised pork with abalone.

From the various dishes on the table, it is not difficult to see that Yan Jianxing made careful preparations.

Of course, in addition to the dishes that Feng Zhengming has previously integrated and improved, there are also more traditional Shandong dishes.

For example, a Shandong fried chicken was served.

When the dish is served, you can tell it’s authentic because of the aroma.

A plate of braised prawns and dry-fried fish was also served.

These dishes are all classic traditional Shandong cuisine, and are prepared using traditional Shandong cooking methods.

After these dishes, there is a Shandong dish that can be said to be a very classic.

Nine turns of the large intestine.

When Zhang Lili saw the nine-turn large intestine being served on the table, she didn't recognize it at first glance and thought it was a plate of large red dates.

Only after Wang Jialiang explained it to her did Zhang Lili look surprised.

Zhang Lili had also heard of the reputation of Nine-Turn Large Intestine.

However, this is the first time I have seen this dish in person since I was a child.

"So this is the Nine-Turn Large Intestine? It looks like a bunch of big red dates, so beautiful."

Master Yan said with a smile: "This dish can be regarded as the most classic traditional dish in Shandong cuisine, and it can also be said to be one of the most well-known dishes.

There are some differences in the preparation of this dish in different places.”

Master Yan had obviously accepted Zhang Lili and explained things to her as if she were his own daughter-in-law.

"In Quancheng, we usually use large intestines. Usually, a pig's large intestine only has a small section, so to make a plate of Jiuzhuan Large Intestines, we need large intestines from at least three pigs.

In some places, when making the Nine-Turn Large Intestine, they do not simply use the large intestine head, but use thicker large intestines.

In some places, in order to increase the thickness of the intestines and make the final shape more beautiful, they will use the method of inguinal ensheathing. "

Zhang Lili asked curiously, "What kind of intestine is a tube intestine?"

Wang Jialiang explained: "The sausage is not a sausage, it is the large intestine wrapped layer by layer, which can increase the thickness of the large intestine. However, the master said that the sausage is not easy to taste."

As he spoke, Wang Jialiang picked up a piece for Zhang Lili so that she could taste it carefully.

"Try it. Brother Jianxing used large intestines. They should taste good."

Zhang Lili didn't have any dietary restrictions. She picked up the nine-turn large intestine and put it into her mouth.

The first taste you get is sweet and sour, but not too strong.

When you start chewing it in your mouth, you can slowly taste the sour, sweet, salty, spicy and a little bit of bitterness.

Combined with the rich aroma of fat in the large intestine head, this section of large intestine will taste quite delicious.

After finishing the piece in her mouth, Zhang Lili was a little surprised: "This taste is really special. It doesn't taste like some internal organs as I imagined. It is completely the fragrance of fat. And in the process of chewing, I can taste sour, sweet, salty, spicy and bitter."

Hearing Zhang Lili's praise, Master Yan smiled.

Obviously, Master Yan was quite satisfied with the nine-turn large intestine made by his son today.

Wang Jialiang tasted a piece and said, "Well, Brother Jianxing's cooking skills are very good. He has inherited the true teachings of his master."

Master Yan said with a smile: "Don't praise him carelessly."

Feng Zhengming immediately said, "Master, this is wrong. You should be praised for doing a good job."

The fellow brothers also echoed.

Master Yan could only smile and say nothing.

After these dishes, Yan Jianxing served the Four-Happiness Meatballs and another important dish, Braised Sea Cucumber with Scallions.

Yan Jianxing used the recipe of Four-Happiness Meatballs made by Feng Zhengming in the dry rice shop.

The seasoning is almost the same as Feng Zhengming's.

And when it is obviously stewed enough, the meatballs will fall apart with a light press of the spoon, and when you scoop them up and put them into your mouth, you will feel that the meatballs are full of gravy.

After eating it, Zhang Lili said, "How can such a big meatball be so delicious?"

Wang Jialiang smiled and said, "This meatball is called Four Happiness Meatball. It is usually served during festivals and wedding banquets."

"This dish is good. We can have it in our restaurant when we get back."

Wang Jialiang smiled and said, "Of course we can have it, but the taste needs to be slightly improved."

Feng Zhengming suddenly spoke up: "Fourth brother, you can try making lion's head meatballs when you go back. The method is roughly the same as that of four-happiness meatballs. You can stew it or braise it, or you can make it into smaller meatballs. Pair it with the sweet and sour sauce that foreigners like, and it should be liked by many people."

Wang Jialiang felt that Feng Zhengming's idea was indeed feasible.

"Not bad, not bad. Zhengming, this is a good idea. Let's try it when we get back."

Taste the scallion-fried sea cucumber.

Yan Jianxing’s scallion-fried sea cucumber is very traditional, inheriting the scallion sauce from Master Yan.

In order to make the sea cucumber more flavorful, Yan Jianxing cuts the whole sea cucumber into strips vertically.

In this way, it is indeed easier to coat the sea cucumber with scallion sauce.

Eat the sea cucumber with the scallions inside.

It really has a unique flavor.

When Zhang Lili ate it, she immediately tasted the difference between this dish and the one made by Wang Jialiang.

"Jialiang, this scallion-fried sea cucumber really tastes different from the one you made."

Wang Jialiang smiled and replied: "Of course they are different. When our master taught us, he asked us to make different flavors. So the scallion-fried sea cucumbers we make will all taste different."

Zhang Lili also ate a piece of scallion with sea cucumber.

"Well, the flavor of Master Yan's is stronger. I think it will be delicious to soak rice with this scallion-fried sea cucumber soup."

Hearing Zhang Lili say this, Yang Bin immediately responded: "Then you should go to our Huiquan Restaurant to eat when you have time. We have a dish in Huiquan Restaurant, which is simmered sea cucumber with scallions and rice."

Wang Jialiang looked at Feng Zhengming and asked, "You guys really serve rice?"

Feng Zhengming nodded: "Yes, many customers like to soak rice in scallion sauce, so in Huiquanlou, we usually serve a whole sea cucumber, two scallions, and a little rice."

Wang Jialiang was a little puzzled: "Why should it be paired with two green onions?"

This time it was Li Huidong who answered: "One is the onion that was cooked with the sea cucumber in the onion sauce, and the other is the golden onion that was not cooked in the onion sauce, but was just fried and steamed."

Wang Jialiang nodded after hearing this: "Zhengming's design is still different. When your Huiquan Restaurant opens, we will go and try it."

Feng Zhengming responded: "Welcome."

Then the fourth brother said, "Let's go. Can we just order the braised sea cucumber with scallions?"

These words stunned the fellow disciples.

Cao Zhiguo couldn't help but say, "Fourth brother, you've made a lot of money overseas, but you only ordered a stewed sea cucumber with scallions when you went to Huiquanlou?"

Before Wang Jialiang could say anything, Feng Zhengming agreed: "Sure, if you order the braised sea cucumber with scallions, Huiquanlou will also make it."

Wang Jialiang then smiled and said to Cao Zhiguo: "This is what we call good service that satisfies customers." (End of this chapter)