From selling box lunches to becoming a famous Chinese chef

It is already the end of the year. In December, the Qilu Young Chef Cooking Exchange Competition was held as scheduled.

The official competition date is set for December 10th.

There will be three consecutive days of auditions before that.

According to the plan set by Feng Zhengming, all young chefs are allowed to sign up freely to participate in the three-day auditions.

That is to say, during the three days of the auditions, no matter where you come from, you can reach the competition venue in Quancheng.

After filling in your personal information, you can go directly to the audition.

As long as you can pass the three-dish test in the audition, you can participate in the official competition.

I have to say that this form of competition introduced by Feng Zhengming is really fresh.

Not to mention the entire province of Qilu, even chef colleagues across the country who learned about this format were quite curious about this form of audition.

Even some young chefs from other places rushed to Quancheng after hearing the news.

Want to give it a try and see if I can pass the auditions and enter the official competition?
As a result, the competition held in Quancheng really shocked the whole country.

The Beijing Chefs and Culinary Association naturally sent people to Quancheng to watch the competition.

Even the Ministry of Labor sent several national-level judges to the scene.

Feng Zhengming naturally became the person that everyone who came to watch the game wanted to meet.

Then, the old Fengjia dry rice shop, the new brewery, including the branch on Furong Street run by Sansao, have all become must-eat restaurants for outsiders who come to Quancheng, whether they are young chefs competing or people who come to observe.

This also resulted in the three stores being crowded almost every day since December.

People in Quancheng who used to eat it every day now find it difficult to eat it.

After eating at these three restaurants of Feng Zhengming, professionals can easily find the key points.

That is, the three stores are clearly in three different locations, and the chefs in the kitchen are not the same person.

But the braised pork, four-happiness meatballs, boneless braised pig's trotters and pork elbows sold by the three stores taste almost exactly the same.

Moreover, the taste of these main dishes is so good that even professionals have to admit defeat.

In addition to a few signature dishes, Laopu is also recognized for its excellent dishes, and its cooking skills are not inferior to those of some big restaurants.

The second is the branch at the brewery. The other dishes there tasted slightly worse, but they were already at the standard of a normal restaurant, even better than some small street restaurants.

The restaurant on Furong Street mainly serves steamed pork with dumplings and does not have any special stir-fried dishes.

After experiencing Feng Zhengming’s three stores, some people from Beijing naturally want to go to Huiquanlou for another tasting.

When they stepped into Huiquan Tower, they could clearly feel the difference.

First of all, there are various welcomes when you enter the door, as well as various guiding services provided by the service staff, and some introductions and recommendations when you order food.

In the eyes of the observation group from Beijing, the standard is already comparable to some big restaurants in Beijing.

Even some well-known big restaurants in Beijing have lowered their service quality than Huiquanlou because of the large number of tourists visiting Beijing in recent years.

After ordering the dishes, we saw the dishes served on the table at Huiquanlou.

Immediately, everyone in the Beijing observation group was convinced.

Master Hou, who came on behalf of the Ministry of Labor, couldn't help but sigh as he looked at the dishes on the table.

"It's completely different. When I came here last time, Huiquanlou was not as exquisite as this. This time, I was really amazed again."

Then Master Hou said to the others present: "Everyone, do you think that your restaurants in Beijing can do this?"

This question left several chefs from the capital speechless.

The chefs from Beijing who came to observe are also the head chefs of several well-known restaurants in Beijing.

When they saw the dishes at Huiquanlou, they felt they were indeed impeccable.

Every dish at Huiquanlou is not only generous in portion, but also filling.

Each dish has its own unique artistry in its presentation.

The most important thing is that the cooking techniques of each dish can be said to be completely in accordance with the traditional methods of Shandong cuisine.

No matter from which aspect, every dish is impeccable.

It would be fine if it was just one or two dishes, but every one of them was like this.

Being able to maintain such a high standard of cooking makes people in Beijing feel ashamed.

Chef Hou ate with everyone for a while and tasted the flavor of each dish.

Make sure you can't fault the taste of each dish.

Chef Hou went on to say, "You may not believe that these dishes were made by our number one scholar himself. He is able to make other chefs in the kitchen maintain such a high standard. Our number one scholar is even more capable than we thought."

These words surprised everyone from the capital again.

"Isn't it the number one scholar who is cooking?"

Chef Hou nodded: "Our champion should be at the competition site. I heard that his two senior brothers are helping him cook in the kitchen of Huiquan Restaurant. He has not been in Huiquan Restaurant for a while."

At this time, a chef from Beijing couldn't help but say, "So, doesn't that mean he has given up his cooking skills?"

Master Hou laughed when he heard this: "Hahaha, has he given up his skills? How about you find a chance to fight him?"

These words touched the hearts of many people present.

Several chefs from Beijing came here with the intention of having a fight with Feng Zhengming.

I heard that Feng Zhengming has not been the chef at Huiquanlou for some time.

It made them feel more confident.

I even couldn't help but think, maybe I could win the top prize once?
Master Hou could see what these chefs from Beijing were thinking.

"Okay, if you want to fight him, I'll talk to some seniors in Quancheng and ask them to set up a party and invite the top scholar. Each of you can cook a dish and make a table."

Since Master Hou said so, the chefs from Beijing who were present naturally did not want to be outdone and they all agreed immediately.

Seeing that they all agreed, Master Hou was very happy.

He just wanted to see if these chefs from Beijing would suffer any loss in Quancheng and at Feng Zhengming's hands.

Feng Zhengming had no idea that the Beijing observation group was planning to challenge him.

He has been at the audition site almost every day since the auditions began.

One purpose is to find some young chefs with potential.

Secondly, the proposal he had previously proposed was adopted by the provincial television station.

The provincial television station actually filmed the auditions on site, and the person they found to comment on the auditions was naturally Feng Zhengming.

Because the idea was proposed by Feng Zhengming, the provincial TV station specially filmed the event.

Now that he was found, Feng Zhengming had no choice but to participate in the filming.

At first, the TV station wanted Feng Zhengming to calm down when facing the camera.

Unexpectedly, Feng Zhengming's performance in front of the camera could not be said to be not nervous at all.

It's like he was born to be a host.

Not only did he explain the three dishes in detail, he also took the initiative to lead the TV station's photographers to shoot, and even instructed the cameraman on how to shoot some key scenes.

Under Feng Zhengming's guidance, the auditions were filmed with unique artistry.

The audition site was obviously a bit chaotic, and the level of the young chefs participating in the audition was also uneven. But Feng Zhengming was always able to guide the TV station's camera to shoot pictures that were suitable for the audience.

Some young chefs were captured showing off their basic knife skills.

Or some scenes of flipping the spoon during the cooking process.

And with Feng Zhengming's explanation, the TV cameramen were able to capture the beauty of some dishes.

Even while instructing the cameraman, Feng Zhengming was able to give explanations.

We will also encourage some young chefs who participate in the competition.

Feng Zhengming's omnipotence saved the TV station a lot of trouble.

The TV station got some pretty good pictures.

After three days of auditions, the TV station actually filmed a short film about the auditions.

After editing, it will be played in the gap between the end of the auditions and the start of the official competition.

The TV station broadcast the filmed auditions.

It immediately attracted further attention from audiences across the province.

Everyone has discovered that through the programs on TV, not only can they see the details of how professional chefs cook, but they can also learn a lot of cooking knowledge from the country's top chefs.

Through Feng Zhengming's many explanations in front of the camera, people watching TV can have a clearer understanding of cooking.

Everyone learned what it takes to make stir-fried chicken cubes look good.

As we all know, how much effort does it take for a young chef to hone his knife skills?
You can also see with your own eyes the whole process of the chef cooking in the kitchen, which is something you cannot usually see when you go to a restaurant or hotel to eat.

There were even chefs flipping the wok on the spot, and Feng Zhengming explained the technical essentials.

The provincial television station’s phone was almost blown up overnight.

Many people called the provincial TV station to praise the audition video they shot.

Many people also expressed their admiration for Feng Zhengming, the top scholar, through television.

At the same time, many people also wrote letters specifically to Feng Zhengming.

The observation group from Beijing has not yet met Feng Zhengming in person.

They have already witnessed Feng Zhengming's popularity further increasing.

Master Hou sighed: "Perhaps we could not have imagined that our number one scholar could become a big star. At least in Qilu, his fame is definitely not inferior to any star."

The chefs in Beijing nodded in agreement that they had been in Quancheng these days.

I have indeed seen with my own eyes that Feng Zhengming's name has become a frequent sight on the streets.

When walking on the street, you can hear people talking about Feng Zhengming.

After Master Hou and his Beijing observation group felt Feng Zhengming's rising popularity, they finally met him in person after being busy for many days.

When Feng Zhengming saw Master Hou and his group, he took the initiative to greet them enthusiastically.

"Master Hou welcomes your leaders from Beijing to come and guide our competition."

Hearing this, Master Hou couldn't help laughing.

"Hahaha, Zhengming, you are scolding us on purpose, right? With your current influence and the competition you are organizing this time, how can we still be qualified to guide your work?"

Feng Zhengming smiled and said, "Master Hou, you are too polite. After all, you are a more authoritative judge. We still need your guidance on many of our shortcomings."

Chef Hou waved his hand and said, "Zhengming, please don't be so modest. You guys did a great job organizing the Young Chef Cooking Exchange Competition. I don't have much to offer you."

Then, Master Hou looked at the chefs in Beijing and said, "However, the chefs who came this time want to exchange experiences with you and have a friendly match with you."

Feng Zhengming looked at the chefs in Beijing and asked, "Want to have a friendly match with me?"

Just at this time, several master craftsmen from Quancheng came in.

As soon as Master Su entered the room, he shouted loudly: "Hahaha, it seems that the chefs from Beijing are coming to challenge you. They want to compete with you. You can't embarrass us Shandong chefs."

Originally, the chefs in Beijing were already somewhat hesitant.

As a result, Master Su said this as soon as he entered the door.

This made all the chefs in Beijing look embarrassed.

How dare they say in Quancheng that they are here to challenge the enemy?

You have to know that no matter what dishes the chefs in Beijing cook, it can be said that the foundation of their cooking skills is actually Shandong cuisine.

Taking the Shandong cuisine you learned, you go to the birthplace of Shandong cuisine to challenge it?

The chefs in Beijing couldn't even laugh.

Master Hou caught the embarrassment on the faces of the chefs in Beijing, and also saw the pleading looks they cast towards him.

I feel that the chefs who came from Beijing this time were a bit embarrassed.

Master Hou spoke up to smooth things over.

"Master chef, you can't say that. Most of the chefs in Beijing also learned Shandong cuisine. How dare they come to Quancheng to challenge? They just want to see Zhengming's cooking skills."

Feng Zhengming didn't refuse: "Okay, how about a simpler dish? Stir-fried shrimp waist?"

Hearing this, all the chefs in Beijing were at a loss whether to laugh or cry.

Is this a simple dish you ordered?
Stir-fried shrimp waist, can this dish be considered simple?

Shrimp and kidney are two dishes that require completely different cooking time and temperature.

Then stir-fry these two together.

The key is the final seasoning and thickening, which are also quite challenging for the skill of cooking.

At least for this dish, several chefs in Beijing are not sure they can make it well.

By this time, the chefs in Beijing had also understood.

The fact that Feng Zhengming is no longer the chef at Huiquanlou does not mean that his cooking skills have been abandoned, nor does it mean that he is no longer the top champion in the national cooking competition.

The fact that he wants to make stir-fried shrimp waists shows that he has not lost his cooking skills.

Master Hou once again tried to smooth things over: "Zhengming, how about this? Each of you make a dish. Today we are here to exchange ideas. You don't have to make difficult dishes. We can eat and chat at the same time."

After all, the Beijing observation group is also a guest.

The guest had already said it, so Feng Zhengming certainly did not refuse.

"Okay, Master Hou, since you said so, let's do it this afternoon."

Feng Zhengming took off his coat and said, "I haven't been in the kitchen for a while. I've been busy with a lot of things recently. Today I can finally go back to the kitchen."

Hearing this, the chefs in Beijing felt even more depressed.

Feng Zhengming's words made it clear that they were well prepared.

In this state, he felt a sense of relief as if the seal had been suddenly lifted.

It was as if he had returned to the time when he participated in the national cooking competition, feeling like no one else could do it better than him.

Although the fight hadn't even started yet, the chefs from Beijing had already been defeated in terms of momentum alone.

But since we all said we wanted to communicate, we should follow Feng Zhengming into the kitchen of Huiquanlou. (End of this chapter)