From selling box lunches to becoming a famous Chinese chef

Seeing the two Hong Kong tycoons eating so fast that they could hardly put their chopsticks down, Feng Zhengming suddenly felt proud.

For today's braised chestnut pigeon, he made some adjustments to the seasoning.

Not only is salt and sugar used for seasoning, but some honey is also added to stimulate the aroma of the chestnuts.

After a long period of stewing, the aroma of chestnuts and honey are blended and released.

Finally, he stirred the oil into the soup, which was also scallion and pepper oil refined from sesame oil.

The sesame oil is mixed with the aroma of pepper and onion, and when stirred into the soup, it further adds flavor to the soup.

So after being tasted by the two tycoons of Hong Kong City and the chefs of Hong Kong City in the kitchen below.

The word "fragrant" stands out in this dish.

The fragrance of shiitake mushrooms, the fragrance of sesame oil, the fragrance of chestnuts, and the fragrance of honey.

There is also the aroma of fat from old chicken and pork belly.

These aromas blend together, plus the aroma of the pigeon itself.

The combination of several aromas makes people unable to stop eating.

The two tycoons from Hong Kong found this dish more and more tempting the more they ate it.

Even when the pigeon meat on the plate was finished, the two of them also ate up the bamboo shoots, mushrooms, chestnuts, and the small green vegetables that were used as decoration on the side.

After finishing this dish, the two Hong Kong tycoons really breathed a sigh of relief.

"It's really delicious. I didn't expect this dish to be so delicious."

"This dish is so delicious. I have never tasted such a fragrance before."

Feng Zhengming heard the praise from the two Hong Kong tycoons.

He began his introduction with a smile on his face.

“The aroma of this dish mainly comes from several things. First, there is the aroma of the chicken soup after the old chicken is stewed, and there is the aroma of fat from the pork belly, followed by the aroma of chestnuts and mushrooms.

I also add honey when seasoning. The combination of honey and chestnuts will bring out a different sweet aroma.

Finally, there is the scallion and ginger oil that I made with sesame oil, which has a mixed aroma of sesame, pepper and scallion.

That’s why this dish has a completely different aroma.”

After listening to Feng Zhengming’s explanation.

The two Hong Kong tycoons gradually understood the uniqueness of this dish.

"It seems that Feng Zhuangyuan really has some ideas."

"Yes, you can think of using so many flavor enhancers and combining them in one dish. You really deserve to be the champion of the national cooking competition."

Feng Zhengming smiled modestly: "I don't deserve it. I just made some attempts to make this dish. I had a lot of ideas before, but I didn't really try them. Today I have such an opportunity to try it. I am actually very happy to make it myself."

The two Hong Kong tycoons looked at each other and couldn't help but sigh in their hearts again.

Feng Zhengming really just wants to cook better.

Finally, one of the Hong Kong tycoons named Huo spoke.

"I know that you, Mr. Feng, invited us to eat your dish today. Not only do you want us to taste your dish, but you also want to introduce your Third Uncle to us, right?"

Feng Zhengming was surprised to see that the two Hong Kong tycoons had actually guessed it.

He immediately felt that the Hong Kong tycoons had indeed been in the business world for many years and were all quite shrewd.

He simply stopped hiding it.

"Yes, my uncle hopes to get some advice from you two. His company's business is relatively stable now, but he may not have a better direction for future development, so he hopes to meet you two and get some advice."

After hearing what Feng Zhengming said, the two Hong Kong tycoons looked at each other.

The other one smiled and agreed: "Okay, tomorrow morning, you can ask your third uncle to come to our hotel to find us, and we will meet him in the hotel."

When Feng Zhengming heard that there was a play, he immediately smiled and said, "Okay, thank you both."

The Hong Kong tycoon immediately smiled and said you're welcome.

"You're welcome. We just agreed to meet your third uncle so we can give him some advice."

"Yes, but if your Third Uncle wants to get our investment, or wants to cooperate with us, I'm afraid he has to come up with something that we really think is worth cooperating and investing in."

Feng Zhengming nodded: "I know this, I just made the recommendation, I won't get involved in the rest. Actually, I don't know much about business, I still prefer cooking."

"Hahaha……"

These words immediately made the two Hong Kong tycoons laugh.

The two of them admired Feng Zhengming's frankness.

"Mr. Feng, you can see yourself clearly. It is really rare."

"That's right. There are not many people in this world who can see themselves clearly. You can understand what you are good at and you didn't rush to do what many people who met us did and wanted us to invest. You are really amazing."

Then the two Hong Kong tycoons said it again.

"If you want to open a restaurant in Hong Kong, we welcome you at any time and we will fully support you."

"Yes, you can definitely make a living in Hong Kong City just by relying on your braised chestnut pigeon."

Feng Zhengming still smiled and refused: "I can't go to Hong Kong City for the time being. I still have a lot to learn. Maybe when I have enough ability in the future, I will go to Hong Kong City."

Seeing Feng Zhengming so determined, the two Hong Kong tycoons stopped persuading him.

The two of them were really satisfied with the food they had at Feng Zhengming's place today.

Feng Zhengming sent the two Hong Kong tycoons downstairs.

I saw them off to the door and watched them leave in the car.

After seeing off the two Hong Kong tycoons, Feng Zhengming returned to the kitchen.

In the kitchen, the chefs from Gangcheng were communicating with the chefs from Huiquanlou.

The eldest and fifth brothers were both asking about some details of the glass crispy pigeon.

The chef from Gangcheng also told them many details without reservation.

Seeing Feng Zhengming coming back, everyone looked at him.

Jiang Chengzhe was a little excited and couldn't help but speak first: "Your braised chestnut pigeon is really delicious. How did you create that fragrance?"

Feng Zhengming smiled and asked, "You want to know how the sweet taste of chestnuts is stimulated, right?"

Jiang Chengzhe nodded immediately: "Yes, that's the sweet taste of chestnuts."

Feng Zhengming walked over and took out some things he had prepared.

"It's very simple. First, I roasted the chestnuts, spreading them with honey and butter. I also added some water soaked in chestnut shells into the stew, so that it would bring out such a strong chestnut aroma."

Watch Feng Zhengming take out the soaked chestnut shells and listen to him talk about how to bring out the chestnut aroma.

Not to mention the chefs in Gangcheng, even the chefs in Huiquanlou's kitchen were stunned.

Li Huidong and Cao Zhiguo looked at each other.

The two senior brothers had no idea how the junior brother could come up with such an idea.

But Feng Zhengming's attempt has somewhat subverted everyone's cognition.

It really makes the braised chestnut pigeon more fragrant.

When Feng Zhengming did it before, no one noticed this.

Because it is always covered and stewed.

Until Feng Zhengming finally arranged the dishes and sent them upstairs to the two Hong Kong tycoons.

Everyone started eating the large portion of squab left in the pot.

Only then did we notice the rich chestnut aroma.

With its rich sweet chestnut flavor, everyone will be instantly attracted to this dish.

Is it delicious?
It can be said that the taste of this dish is a unique delicacy that every chef in the kitchen tasted for the first time today.

They even shared the leftover chicken pieces and pork belly from the stew.

Even the last bit of soup left in the pot was taken out by Lu Chongshan and everyone ate it up with the steamed buns made with fermented rice wine. After eating it all, the only thought left in everyone's mind was this.

This dish is definitely not as simple as it looks.

Feng Zhengming must have used something unknown to everyone to make the fragrance so strong.

Now he reveals the answer.

Everyone in the kitchen was not suddenly enlightened, but rather incredulous.

Because this kind of approach was something that so many chefs in the kitchen, including several famous chefs in Hong Kong, had never thought of.

The facts are before everyone, and there is no way for us to refute them.

Feng Zhengming's method really makes the dishes more fragrant and delicious.

Li Guansheng finally recovered and said, "Zhengming, you really impressed me. You actually thought of soaking chestnut shells in water to enhance the aroma of chestnuts. This may be a method that many people have never thought of."

Li Guansheng's words were recognized by others.

Everyone understood that if Feng Zhengming didn’t reveal the answer, they would definitely not be able to figure it out.

Dai Long couldn't help but sigh: "You really deserve to be the champion of the national cooking competition. I am convinced."

Naturally, other chefs in Hong Kong also admired Feng Zhengming.

There was even some admiration in Jiang Chengzhe's eyes when he looked at Feng Zhengming.

He had an idea in his mind that he might as well stay in Quancheng and follow Feng Zhengming in the future.

However, Jiang Chengzhe also understood that it would not be convenient for him to stay in Quancheng now.

He may still have to wait for Hong Kong to return, so that it will be more convenient for him to travel between the mainland and Hong Kong.

Jiang Chengzhe was also thinking that he should go back to study better so that he could go to Shanghai to help Feng Zhengming's restaurant in the future.

He is now looking forward to seeing Feng Zhengming opening a restaurant in Shanghai in the future.

Next, the chefs from Gangcheng continued to communicate with the chefs from Huiquanlou.

With Feng Zhengming's participation, everyone will have a different feeling.

Because Feng Zhengming always comes up with some brilliant ideas.

There are many ideas that will inspire other chefs.

Whether it is the chefs in Gangcheng or everyone in the kitchen of Huiquanlou.

Inspired by Feng Zhengming, many ideas emerged.

Of course, many of these ideas are a bit beyond the scope for some chefs.

So for now it can only remain as an idea.

Until Huiquanlou began to prepare for evening business.

The chefs from Hong Kong City then said goodbye and left together.

The communication between the chefs came to an end.

Feng Zhengming led everyone in the kitchen to send the chef from Gangcheng out.

Li Guansheng sighed at the door: "I have gained a lot from this trip. After today, we will stay in Quancheng for a few more days, but we probably won't have time to come to Huiquanlou again."

Feng Zhengming and others knew very well that the chefs from Gangcheng would need to communicate with some other chefs next.

After all, we can't favor one over the other.

If I were just communicating like this with the chef of Huiquanlou.

This may cause other Shandong cuisine chefs to disagree.

Feng Zhengming responded with a smile: "I hope that one day, our Huiquanlou chef team can go to Hong Kong City to meet our fellow chefs in Hong Kong City."

Hearing this, the chefs in Hong Kong were immediately looking forward to it.

Everyone in the kitchen of Huiquanlou is also looking forward to it.

Dai Long patted his chest and assured: "If you go to Gangcheng, we will definitely receive you well."

Long Kunbao also assured: "Yes, we will receive you with the greatest sincerity."

Jiang Chengzhe finally expressed his respect to Feng Zhengming sincerely.

"Zhengming, I really admire you. Today you have shown me more changes in cooking skills and given me a lot of inspiration. If I have the opportunity in the future, I hope to be able to really stay by your side and become your assistant in the kitchen."

After hearing what Jiang Chengzhe said, Feng Zhengming smiled and nodded: "That day will come."

Then the chefs from Gangcheng left Huiquanlou together.

After watching them leave, Feng Zhengming turned around and greeted everyone.

"Well, we should go back and prepare for the evening business."

When everyone was about to turn around, Feng Zhengming suddenly said, "Everyone has done a great job today. I believe everyone has learned a lot today. I hope everyone can become a good chef in the future."

These words seemed to be a warning to the young chefs and apprentices present.

Gu Zhicheng took the lead and agreed.

"Don't worry, chef. We will definitely work hard."

Others also talked a lot, saying that they would work hard to learn cooking skills.

Then everyone returned to the kitchen of Huiquanlou.

The lights above the door of Huiquan Building lit up.

Officially opened for business in the evening.

The communication with chefs in Hong Kong has given us a lot of impetus.

So that night, everyone in the kitchen of Huiquanlou was more serious.

Huiquanlou started to open in the evening.

The chefs from Hong Kong City returned to their hotel.

I saw people from the province and the culinary association waiting.

Li Guansheng and Dai Long went to talk to each other.

Long Kunbao, Jiang Chengzhe and others went upstairs first.

When going upstairs, Jiang Chengzhe once again couldn't help but take the initiative to talk to Long Kunbao.

"Brother Bao, tell me, how on earth can Zhengming do so many wonderful things? Some of his ideas today are really incredible."

Long Kunbao could only shake his head: "I don't know why he has those ideas."

After a pause, Long Kunbao pointed out the characteristics of Feng Zhengming's ideas.

"I can feel that his ideas are not random thoughts, but feasible ideas that he has deduced based on the basics of cooking."

This judgment was shared by Jiang Chengzhe and other chefs in Hong Kong.

After today's communication, they all felt that Feng Zhengming's ideas were by no means random fantasies.

This makes everyone more curious about how he came up with the idea.
The Hong Kong chefs soon started chatting and reminiscing about some of Feng Zhengming's wonderful ideas.

The inspiration Feng Zhengming gave them was indeed a bit subversive.

After the chefs from Gangcheng went back to their rooms to rest for a while, Li Guansheng and Dai Long came up to call them together.

The news the two brought back was some arrangements made by the province and the Culinary Association.

The chefs in Hong Kong did not have much resistance.

They had a very pleasant exchange at Huiquan Building today.

The next itinerary they were scheduled to take was more of a travel-type activity.

No one objected, and Li Guansheng and Dai Long didn't say anything else.

Next, the topic of the chefs in Hong Kong returned to what they discussed at Huiquanlou today. (End of this chapter)