From selling box lunches to becoming a famous Chinese chef

After receiving the news, Feng Zhengming made a lot of careful preparations for today's symposium.

I specifically found a lot of books to read, and also wrote a manuscript myself explaining the inheritance and development of Shandong cuisine.

In his speech on the spot, Feng Zhengming was quite detailed and explained some of his ideas very clearly.

This aspect naturally made many chefs present fall into deep thought.

In the past, people really didn’t have the same ideas as Feng Zhengming.

As Feng Zhengming said, most home-cooked dishes have some influence of Shandong cuisine.

However, Shandong cuisine in many restaurants and hotels is often too complicated.

Therefore, it is not easy for many chefs to grasp it.

This is what he said, Shandong cuisine may seem very simple, but it is very difficult to make it professionally enough.

Feng Zhengming's explanation, especially the examples of many dishes cited in his manuscript, and the detailed explanation of some Shandong cuisine techniques, benefited many middle-aged and young chefs present.

At the end of the symposium, Feng Zhengming's speech made everyone feel as if he was giving a lecture.

It breaks down many familiar techniques and explains in detail the key points of some techniques.

Feng Zhengming's ability to summarize made the old masters look at him with admiration.

Taking this opportunity, Feng Zhengming mentioned his idea of ​​walking across the land of Qi and Lu.

"The reason why I chose to walk across the land of Qilu is to go deep into every place in our land of Qilu and visit those villages that may be overlooked by many people.

I want to see why the green onions in Zhangqiu are so good, and I want to see the cabbages in Jiaozhou and Tengzhou.

I also want to go to Bohai Bay to see the giant prawns and sea cucumbers, as well as our most famous sea sausages.”

Feng Zhengming listed all the specialties of the Qilu region in one breath.

It also made many young and middle-aged chefs present suddenly realize that the land of Qi and Lu produces so many things.

This makes young and middle-aged chefs admire Feng Zhengming even more.

He can actually name so many specialties, many of which many chefs don’t know.

Feng Zhengming listed the various specialties of the Qi and Lu regions.

He said with longing: "I really want to visit those places, so that I can better understand our Qilu land and learn about some of the origins of our Shandong cuisine.

So I also hope that the province can give me some support in this regard. Maybe in the future I can shoot a documentary to better introduce the customs of our Qilu cuisine and the true roots, inheritance and development of our Shandong cuisine to others. "

When Feng Zhengming suggested that a documentary be made to introduce Qi and Lu and Shandong cuisine, everyone present thought that this idea was very feasible.

The provincial leaders felt that Feng Zhengming's ideas were very practical.

He didn't directly say he wanted to shoot a documentary now.

You need to go there and see it for yourself first, and then walk all over the land of Qi and Lu.

Summarize some spots that can be filmed, then plan with some experts from the province and then shoot the documentary.

Feng Zhengming asked the provincial leaders to quickly record down his entire set of ideas and plans.

The masters present also thought that Feng Zhengming’s ideas were very good.

Even the foreigners attending the symposium said that Feng Zhengming's ideas were great after they heard the translator's translation of Feng Zhengming's words.

Some foreigners present even expressed their hope to hike across the land of Shandong with Feng Zhengming.

Feng Zhengming's speech really made everyone start a discussion.

Before this, perhaps everyone would have some ideas more or less.

Especially the old chefs, basically all of them have their own suggestions for the development of Shandong cuisine.

But Feng Zhengming's speech can be said to be more systematic, giving a complete set of suggestions for the development of Shandong cuisine.

It also provides some novel ways to promote Shandong cuisine.

The chefs, provincial leaders and invited foreigners present all looked at him with new eyes.

Everyone originally thought that Feng Zhengming was simply good at cooking and had some creative ideas about cooking.

The people present today suddenly discovered that Feng Zhengming not only has ideas about cooking, but also about other things.

Moreover, his speech was quite organized, with very precise details.

The speeches of some young and middle-aged chefs at the end of the symposium seemed too narrow-minded compared to Feng Zhengming's.

However, the symposium ended in a relatively happy atmosphere.

After the meeting, several provincial leaders chatted with Feng Zhengming privately.

And he asked for the manuscript of his speech that he brought today.

Feng Zhengming was a little embarrassed at first: "I just wrote this manuscript casually, and many parts may not be well written. If the leader wants to read it, how about I go back and revise it?"

The leader smiled and said, "I need to see your report so that I can see some of your ideas more directly."

In the end, Feng Zhengming had no way to refuse and could only give his handwritten manuscript to his leader.

Several invited foreigners also took the initiative to chat with Feng Zhengming.

They said that Feng Zhengming's idea was great, and that it was a very good idea for him to be willing to leave the Spring City and go to the countryside to see the cultivation of those raw materials.

Moreover, foreigners said that they would be very willing to travel together if there was an opportunity.

Even one of the foreigners said that he had a camera with him and could take pictures for Feng Zhengming.

When Feng Zhengming heard that the other party had a camera, he really wanted the other party to go with him.

But he couldn't make the decision on this matter.

"If you want to go with me, I'm afraid you still need the province's approval. I can't make the decision."

The foreigners did not make things difficult for Feng Zhengming. They probably knew that Feng Zhengming really had no say in such matters.

After chatting with the foreigner, Feng Zhengming was immediately surrounded by several old masters.

Master Cui smiled and praised: "Well, Zhengming, you are indeed a boy with a lot of ideas. Your speech is really good. It shows us what a true master should be like."

Feng Zhengming quickly waved his hands: "No, no, Uncle Cui, I don't dare to consider myself a master."

Without waiting for the old chefs to speak, Feng Zhengming pointed out: "My dear uncles and aunts, you are the real masters. You have worked as chefs for your whole lives and are well-deserved masters."

After hearing what Feng Zhengming said, several old masters laughed.

Master Su then praised: "You don't need to be modest, your speech can be said to have included many of our views, and you also brought those views together, you are amazing."

Other masters also expressed that they liked Feng Zhengming’s speech today very much.

The fact that he dared to make such a statement also shows that he has done in-depth research on Shandong cuisine and is very familiar with the specialties from all over Qi and Lu.

In this regard, perhaps several old masters may not have as deep an understanding as Feng Zhengming.

Master Sun quickly encouraged Feng Zhengming, "Keep up the good work. Your ideas are all good. We look forward to you making a documentary about Shandong cuisine so that more people can understand it."

Feng Zhengming nodded seriously: "To make a good documentary about Shandong cuisine, we definitely need the support of all the uncles and uncles."

The master spoke up to remind Feng Zhengming at this time.

"Don't forget that there are more Shandong cuisine chefs in Qilu than us. You should also learn about Shandong cuisine from other places and understand how they are different from us.
When the time comes, invite chefs from other places to come and work with you to make a documentary that more comprehensively introduces our Shandong cuisine, understand?"

Feng Zhengming naturally understood what his master meant. He was warning him not to limit himself to the old masters in Quancheng.

For example, Master Xia who specializes in Kongfu cuisine, as well as other master chefs from all over the country, some of them would also like to be invited to come and discuss together.

Feng Zhengming nodded seriously and agreed: "Master, don't worry. When I go on foot throughout the land of Qi and Lu, I will definitely visit the masters from all over the place and ask them for advice."

Master Cui agreed with a smile: "Yes, you should ask more people for advice. Only by understanding the different cooking methods in different places and learning the details from other experienced chefs can you improve yourself and better understand our Shandong cuisine."

The old masters were more enthusiastic. They kept chatting with Feng Zhengming and some were even reluctant to let go.

Feng Zhengming was not in a hurry. He always benefited a lot from chatting with the old master.

Even Feng Zhengming wanted to hold another symposium with the old masters.

Have a good exchange with the masters.

In the end, it was Master Cui who reminded everyone with a smile: "Okay, okay, it's getting late. Everyone has their own things to do. Let's stop here for today. We will find a chance to talk to Zheng Ming in detail later."

After hearing what Master Cui said, the masters present felt a little unsatisfied.

But after taking a look at the time and the sun setting outside, everyone knew it was indeed getting late.

In the end, everyone had no choice but to walk out of the meeting room, say goodbye to each other and leave.

Master Cui waited until almost everyone had left before telling Feng Zhengming another thing.

"Maybe there will be a group of apprentices going to Huiquanlou next week. You can take a look at them yourself then. If there are any that you like, keep them. If there are none that you like, don't keep them. Send them all back to me."

After hearing what Master Cui said, Feng Zhengming suddenly remembered that he had promised the provincial government that Huiquanlou would be used as a training site.

It seems that there really needs to be a group of chefs going to Huiquanlou’s kitchen to learn.

Moreover, this first batch consisted of a group of apprentices, which was a disguised form of early internship in the kitchen of Huiquanlou.

Master Cui reminded earnestly: "Although they are sent by the province, it doesn't matter if you don't accept it. After all, they are apprentices. Going to Huiquanlou is just for communication, not a formal internship."

Feng Zhengming understood after hearing this: "Were they allowed to visit and exchange ideas?"

Master Cui nodded: "Yes, it is an event arranged by the Provincial Cooking Association."

Feng Zhengming asked: "So we don't need to keep them?"

Master Cui smiled and said, "Of course not. If you don't like it, don't stay."

Feng Zhengming was quite acceptable to this arrangement.

If a group of people were forced into Huiquanlou, Feng Zhengming would definitely be dissatisfied.

The province also took this into consideration, and therefore did not force the position on Feng Zhengming.

Of course, there are also several old masters helping behind the scenes.

Especially Master Cui and Feng Zhengming’s own master.

They negotiated with the Provincial Culinary Association and the province.

They all said that Feng Zhengming should not be pushed too hard.

You can't force people to go to Huiquanlou.

If that happens, the people who are crammed in may not learn anything, and it will affect the overall level of Huiquanlou.

Fortunately, the provincial government expressed understanding, and the key point is that the province does not want Feng Zhengming to have any problems with his craftsmanship.

Yan Xilou had thought about this problem once.

As a result, Yan Xilou was unable to continue operating well.

Nowadays, Huiquanlou has become very famous because of Feng Zhengming.

If Huiquanlou were to randomly cram in some people, causing problems in its kitchen or even preventing it from operating normally, that would naturally not be what the province wants to see.

Master Cui reminded in a low voice: "During this period of time, many people have been trying to find connections in private and wanted to go to Huiquanlou, but they were all stopped. You should also pay more attention."

Feng Zhengming saw that Master Cui reminded him so seriously and cautiously.

He couldn't help but guess a little curiously.

"Master Cui, is it possible that someone wants to take Huiquan Tower away from me?"

Master Cui looked at Feng Zhengming with some surprise.

"You actually guessed it?"

Feng Zhengming nodded: "I can probably guess that Huiquanlou is becoming more and more famous and doing very well. There will definitely be jealous people who want to take advantage of Huiquanlou."

Master Cui sighed helplessly: "I am afraid that there will be people who don't know what is good and only think about themselves, and destroy Huiquanlou."

Feng Zhengming assured Master Cui seriously.

"Don't worry, I won't hand over Huiquanlou easily."

Master Cui nodded: "As long as you hold on, there will be no problem. Don't worry, those guys with connections won't dare to offend you easily. After all, you are the champion of the national cooking competition."

Feng Zhengming laughed. The identity of the top scholar was indeed very useful.

It is more useful in Qilu.

You know, there is the Confucius Mansion in Qi and Lu, and Qi and Lu have great respect for the top scholar.

What’s more, Feng Zhengming represented Shandong cuisine and won the first place in the national cooking competition.

No one dared to threaten Feng Zhengming.

After the chat, Feng Zhengming said goodbye to Master Cui and left.

On the way back, he was also wondering who on earth wanted to grab the big peach of Huiquanlou?

Logically speaking, everyone in Quancheng should be very clear about this now.

The reason why Huiquanlou has become what it is today is because of the chef Feng Zhengming.

As the saying goes: A mountain is not magical unless it has immortals living on it.

The improvement of Huiquanlou's status in Quancheng was entirely due to Feng Zhengming's personal ability and his nationally renowned reputation as the top scholar.

Anyone who understands this should be very clear.

If Feng Zhengming is really forced to leave, he can open a second or third Huiquanlou at any time.

But if Huiquanlou loses Feng Zhengming, it will definitely be devastated.

Feng Zhengming thought about this and quickly put the matter out of his mind.

When he returned to Huiquanlou, the eldest senior brother who had returned early was already busy in the kitchen.

Feng Zhengming went to the locker room to change his clothes, and then went into the kitchen to start making some preparations for the evening business.

At the same time, the manuscript of Feng Zhengming's speech was also sent to the desk of provincial leaders.

After listening to the report from the person in charge of the symposium, the provincial leaders glanced over Feng Zhengming's manuscript.

"Feng Zhengming is really a young man with a lot of ideas. Some of the suggestions in his manuscript are really good. Our province should give him more support. After all, Shandong cuisine belongs to our province and we need to give it some support."

Feng Zhengming probably didn't expect that because of his speech, he could avoid some troubles in social etiquette. (End of this chapter)