From selling box lunches to becoming a famous Chinese chef

At the end of several days of communication, after discussion between the chefs of both sides, it was decided to have a banquet showdown between the Shandong cuisine chefs and the Hong Kong cuisine chefs.

This brought the exchange between the two sides to a successful conclusion.

This time, after discussion, Feng Zhengming was asked not to attend the banquet showdown.

Feng Zhengming felt a little amused and helpless about this.

“Why can’t I join?”

Without waiting for the other party to answer, Feng Zhengming went on to emphasize: "I am a representative of Shandong cuisine chefs anyway. Since it is a banquet duel, as a representative chef of Shandong cuisine, I can naturally participate, right?"

As a result, the masters present and Li Guansheng from Gangcheng all expressed.

"You are already the top scholar, you should be a judge, you can't participate in this kind of duel and bully the younger ones."

"Yes, you are the judge this time. Please give comments to both sides of the duel."

"Yes, the chefs on both sides need your advice."

"You are a judge. How can a judge participate in the competition casually?"

It seemed that everyone had already discussed it and decided that this time Feng Zhengming should be placed on the judges' panel.

This situation really made Feng Zhengming feel helpless.

It is obvious that after a few days of communication, not to mention the chefs in Hong Kong, many Shandong cuisine chefs are a little afraid of Feng Zhengming.

His almost textbook-like standards are a dimensionality reduction blow to all chefs.

There was really no other way. In the final banquet showdown between the Shandong cuisine chef and the Hong Kong cuisine chef, after discussion between both parties, Feng Zhengming was not allowed to participate in the cooking session and was allowed to serve as a judge.

It can be seen that Feng Zhengming is somewhat unhappy that he cannot directly participate in the competition and instead has to be a judge.

Master Yan comforted his little apprentice with a smile.

"Zhengming, you've already proven yourself in the national cooking competition. You shouldn't participate in a competition like this. Besides, as a judge, you have another very important job."

When Feng Zhengming heard what his master said, he immediately became energetic.

"There is still important work? What is it?"

Master Cui then explained: "You are not only a judge, but also a witness of this banquet showdown between the two sides. Afterwards, you will need to make a recipe book based on the dishes of the banquets of both sides."

"Make a cookbook?" Feng Zhengming was a little surprised.

Master Su took over the conversation: "Yes, this time we exchanged a lot of things with the chefs in Gangcheng, and we old guys discussed that we should record some of the dishes we exchanged, and then compile them into a recipe."

Master Sun continued, "The recipes we make don't have to be published publicly. They can be used as a model for exchanging experiences and circulated among our chefs for study."

Li Guansheng finally nodded in agreement: "Yes, this is a good idea. It will allow chefs from both places to learn from each other."

After listening to the words of several masters, Feng Zhengming roughly understood what they were thinking.

"Okay, I'll be the judge. I will carefully summarize the dishes we discussed these days and write them all down. After summarizing them, I will compile a cookbook."

Just as he agreed, Feng Zhengming heard a familiar voice behind him.

"Hahaha, how can I be left out of this kind of recipe publishing? Don't worry, nephew, I will help you compile it well. I guarantee it will be a very classic recipe book."

Feng Zhengming turned around and saw his uncle Huang Tao walking in from outside.

Seeing Huang Tao, Master Yan couldn't help but scold him: "Huang Tao, you don't cook well every day, you don't teach well, and you didn't even show up during our exchange with the chefs in Gangcheng. What are you busy with?"

Huang Tao felt a little embarrassed when faced with Master Yan's criticism.

"Brother, I am also busy. I just finished publishing a cookbook. I brought it here for you all to see."

As he spoke, Huang Tao took out the recipe he brought from his briefcase.

When Feng Zhengming and others saw the cover, they immediately understood what Huang Tao had been busy with during that time.

This recipe book is the record of the dishes that Feng Zhengming and his team prepared in the national cooking competition.

Feng Zhengming didn't expect that this recipe could be made so quickly.

“It was compiled so quickly?”

Huang Tao smiled and replied: "It has not been finalized yet, but it should be fine in general. All the dishes in the national cooking competition have been recorded in detail, including the specific cooking process of each dish."

Feng Zhengming took it, opened it and looked at the directory inside.

Judging from the table of contents, this cookbook is divided according to different regions.

Contains detailed recipes for representative dishes from various regions participating in the national cooking competition.

And at the back of the recipe book, there is a separate record of the dishes that won gold, silver, and bronze awards.

At the end of the recipe, there is an introduction to Feng Zhengming, the top scholar.

I saw that the recipe was introduced separately at the end.

Feng Zhengming felt somewhat embarrassed.

"You even introduced me separately? Actually, there's no need to do that. I just performed better than the other chefs. The other chefs on the scene are also very good."

Huang Tao saw that Feng Zhengming was embarrassed, so he explained with a smile: "This is a special request from the Culinary Association. Not only will they introduce you, the top scorer, but they will also introduce the top ten chefs and outstanding chefs from all over the country."

Feng Zhengming handed the recipe book, which had not yet been published, to several chefs present.

The old masters also looked through it and were quite satisfied with some of the records above.

Master Yan raised his head and looked at Huang Tao, asking him with some surprise.

"You brought this book with you to ask Zhengming to sign the recipe?"

Huang Tao smiled and nodded: "Brother, you are really good at this. I came here to find Zhengming and you brothers to do the final proofreading of the Shandong cuisine part of this recipe book. You are professionals in this area."

Obviously, Huang Tao was really excited to be able to participate in the compilation of this recipe book.

So he was really serious about it.

And he knew that the Hong Kong City chef group was coming to Quancheng for exchanges.

This time, he also planned to ask the chef from Gangcheng to proofread some of the dishes from Gangcheng.

Feng Zhengming looked at the various materials Huang Tao took out, most of which were the cooking processes of various dishes and the seasoning ratios of various dishes that were recorded in the previous national cooking competition.

Seeing these things, Feng Zhengming looked at Huang Tao with some surprise.

"Uncle Master, how did you know we were here? Why did you bring these to find us?"

Without waiting for Huang Tao to answer, Master Yan started to explain.

"I was the one who notified him to come over. He has been back for a few days and came to me first to tell me about this matter. I think today is a good opportunity to let him come over and tell everyone."

Huang Tao smiled and clasped his fists towards Master Yan: "Thank you, Senior Brother, for arranging this opportunity for me."

Master Yan waved his hand and said, "Don't thank me. What you did is good for the culinary community across our country. I will definitely support you." Li Guansheng also spoke on behalf of the chefs in Gangcheng, "Yes, this is a great thing for the culinary community across our country. We must support it."

Huang Tao once again expressed his gratitude to everyone present: "Thank you, chefs."

Upon hearing this, Master Cui smiled and said to Huang Tao: "No need to thank me. It is our honor to be able to participate in the compilation of such a recipe book."

In the next few days, Feng Zhengming and Huang Tao proofread the recipe together.

At the same time, we are also preparing for the banquet showdown between Shandong cuisine chefs and Hong Kong cuisine chefs.

Although he is a judge and cannot participate directly, he can still give some opinions.

However, to be fair, Feng Zhengming cannot directly guide the Shandong cuisine chef team.

The Shandong cuisine chef team that participated in the competition was selected by senior chefs and the cooking association, and finally it was determined that the chef team was composed of several middle-aged chefs from Jufengde, Taifenglou and Quancheng who were well-known.

I had also asked Feng Zhengming whether Huiquanlou should send one or two chefs?

Feng Zhengming directly refused the chef sent by Huiquanlou.

"You asked me to be a judge to ensure the fairness of this banquet competition. If Huiquanlou sent a chef, wouldn't it be unfair again? Others will think that I am biased when judging."

Everyone felt that what Feng Zhengming said made sense, so they eventually gave up on having Huiquanlou send a chef to participate.

In addition to Feng Zhengming, the judges of this showdown also included two Hong Kong tycoons who came to Quancheng this time.

As well as contact with two master craftsmen, professional national judges came from Beijing.

This arrangement of the judges can be said to fully embody fairness.

After all, among the five judges, except Feng Zhengming, none of them are from Quancheng or even Qilu.

The cooperation between the two national-level judges and Feng Zhengming demonstrated professionalism.

Two Hong Kong tycoons were also invited to serve as judges, which also shows that the dishes must not only be professional enough, but also delicious.

In this way, judging from the standards of the judges alone, this banquet competition of an exchange nature actually looks more like a rather formal cooking competition.

This banquet showdown between Shandong cuisine chefs and Hong Kong chefs naturally attracted a lot of attention.

During the next few days of preparation, Feng Zhengming spent more time with the master chefs and proofreading recipes with Huang Tao.

The proofreading was also done in the kitchen of Huiquanlou.

Because some dishes require varying amounts of seasoning, it may take some experimenting to get the best taste.

While proofreading, Feng Zhengming also put forward some of his own views.

“Should we indicate on the recipe what brand and type of soy sauce, vinegar and other condiments are used?

Because different varieties and brands of seasonings may result in different flavors in the final dish, we can’t just give a ratio.”

After hearing what Feng Zhengming said, the old masters all nodded and thought it was reasonable.

"If we are to be rigorous, we should indeed label what brand and type of seasoning we use. Even salt from different brands may have some differences."

Huang Tao asked, "If it is so detailed, will it seem a bit complicated?"

Feng Zhengming responded seriously: "Cooking is not a simple thing. We must be responsible for everyone who reads this recipe and wants to learn how to cook. We must not let others cook with different tastes."

This statement was unanimously agreed by several veteran masters present.

So next, Feng Zhengming was very careful in seasoning the dishes while reproducing each Shandong dish in the kitchen of Huiquanlou.

Every time he seasons the food, he would use a small scale and place it next to him.

The amount of seasoning used in each dish was carefully weighed out using a scale, and after confirmation by the master chefs, Huang Tao recorded it in detail.

Some dishes require the addition of specific seasonings, and Feng Zhengming asked Huang Tao to write down the brand and type of the seasoning clearly.

As for popular seasonings, Feng Zhengming tries to use the most common seasonings.

He also worked with the master chefs to go through very detailed experimentation with the right proportions and finally determined a popular flavor that everyone could accept.

This time, the seasoning for each dish on the menu is no longer labeled "appropriate amount."

Instead, each seasoning will be clearly described in great detail.

How many grams of salt, sugar, soy sauce and cooking wine should be added.

It also clearly states how much soup to put in, as well as how many grams of cornstarch to use for thickening.

Even the number of grams of chopped onion, ginger, garlic, and various spices used in a dish will be clearly written in great detail.

When Feng Zhengming was helping Huang Tao proofread the menu, everyone in the Huiquanlou kitchen took the opportunity to watch from the side.

Among them, Xia Hui was the first one to quietly take out a notebook and write down the recipes during the proofreading process.

When other young chefs saw Xia Hui doing this, they all hurried to follow suit.

Master Cui couldn't help but laugh and said, "So, girls are more careful. When Xiao Xia saw us proofreading the recipe, she immediately thought of taking the opportunity to write it down. You guys have to wait for others to write it down before you remember to write it down."

This statement made all the young male chefs present feel a little embarrassed.

Feng Zhengming warned everyone on the side.

"You can't just write it down in a notebook, you also need to remember it in your heart. When you hear the name of a dish, the specific cooking details of the dish should come to mind."

Feng Zhengming's words were agreed by the old masters.

"That's right, you have to keep it in mind." Master Su spoke first.

Then Master Sun reminded: "Watch and think more often. If you can't cook, just simulate the process of cooking in your mind."

Master Yan also taught some methods to deepen memory: "You can use your free time to cook. If you have some extra ingredients, you can try to cook them."

Seeing that the old chefs all gave suggestions, it was considered as helping Feng Zhengming teach his people in the kitchen.

Master Cui also expressed some of his own views.

“Remember one thing, don’t be afraid of making mistakes, be bold and do it. If you are always afraid of making mistakes and dare not do it, it may be difficult for you to make progress.

If you make a mistake, summarize why you made it. Next time, pay attention to how to avoid it. Don’t make the same mistake over and over again.”

After the masters finished teaching, Feng Zhengming made one final addition.

“When learning to cook, you must learn the most standard methods. Remember, standard methods are standards because they have been explored by generations of chefs and are the successful experience of their predecessors.

So there must be no deviation, and you can’t start thinking about cutting corners when you are learning.”

Huang Tao couldn't help but applaud Feng Zhengming's words.

"Okay, Zhengming is right. This time, we have to make this recipe standard. So let's take it to different places and find famous chefs from different places to proofread it. We have to make it absolutely standard."

Hearing this, the chefs felt that this recipe book was like a cooking school textbook. (End of this chapter)