From selling box lunches to becoming a famous Chinese chef

While Feng Zhengming was cooking, he was still able to chat with everyone in a calm and relaxed manner.

While talking with the female host Chi Lin, he did not forget to teach Chi Lin some small details of cooking.

"To cut vegetables, you must first learn how to hold the knife. We have a saying in our industry: holding a knife is like catching a tiger."

As he spoke, Feng Zhengming demonstrated and explained to Chi Lin.

"It means that you have to hold the knife like this. You can't hold it loosely, you have to hold it firmly, but you can't hold it too hard like this."

"Then keep your back straight and keep a fist's distance between your lower abdomen and the table.

He lowered his head and stared at the blade, then began to cut."

After a brief instruction on how to hold the knife and how to stand, Feng Zhengming began to cut the meat.

"Today we are using pork belly. First, cut a slice in the middle, but don't cut it directly. Cut it along the skin.

For the remaining half, pull the pig skin on this side and keep the cut close to the pig skin.

If you feel the pig skin is too slippery, you can cut a hole in it. Use your fingers to hold it and the knife to cut it off easily.

Feng Zhengming’s teaching was indeed very detailed and could be said to have met all of the director’s requirements.

The next step is to cut the meat into shreds.

Feng Zhengming patted the pork belly in front of him and said, "Xiao Chi, do you think this pork shreds are hard to cut?"

Chi Lin nodded immediately: "Yes, I always find it difficult to cut shredded pork. Although I don't usually cook at home, when my mother cooks, I think she doesn't cut as well as the hotel chef."

Feng Zhengming laughed and looked at the camera: "Director, this part of Xiaochi's speech must not be edited. It must be broadcasted for Xiaochi's mother to see."

Chi Lin's face immediately turned red when he heard this.

The director and others were amused.

Chi Lin heard everyone laughing and couldn't help but scold: "Feng Zhuangyuan, you did this on purpose. What if my mother sees me and beats me when she gets home?"

Feng Zhengming explained: "So I'm going to teach you a better way to cut the meat into strips."

Chi Lin immediately asked: "What is the solution?"

Feng Zhengming patted the pork belly and replied: "You can put the meat in the refrigerator to freeze it first, and then take it out after it is frozen hard. When you cut it, it will be easier to cut because the meat is hard."

Chi Lin suddenly realized: "So it can be done this way?"

Feng Zhengming nodded: "This is a method that is easier for beginners to master."

After saying that, Feng Zhengming officially started to cut the meat into shreds.

The first step was slicing. Feng Zhengming didn’t cut very fast, but he maintained a very good rhythm, which was just right for the photographer to shoot.

Each slice of meat is very thin and the thickness is almost the same.

Cut off a piece and place it on the chopping board next to you.

Then arrange them one piece on top of another.

After cutting the meat slices, use a knife to shovel a row of meat slices in front of you.

Feng Zhengming continued to cut the strips at the same speed as before.

The shredded meat is almost of the same thickness.

Whether it was the people filming on the spot or the people watching the filming on the spot, they all felt that watching Feng Zhengming cook was a very comfortable enjoyment.

After the meat is shredded, the cutting of other ingredients should be smoother.

However, Feng Zhengming also showed them to the photographer seriously.

After this segment was filmed, the director on set didn't even call for a stop.

Next, before officially starting, Feng Zhengming gave another introduction.

"In our Quanzhou city, there are two ways to cook osmanthus meat in Shandong cuisine: one is to stir-fry sweet bean sauce in a pan, and the other is to stir-fry the soy sauce to bring out the flavor.

Today we are going to learn how to make flying sauce, because this method is more commonly used in restaurants.

I hope everyone can learn this and make restaurant-quality dishes at home in the future.”

Then Feng Zhengming took out the seasonings and showed them to everyone one by one.

And teach everyone to prepare a bowl of juice first.

This time, Feng Zhengming even used a small electronic scale to weigh the ingredients in front of everyone and told them how to mix them.

The bowl of sauce is also ready, everything is ready.

Feng Zhengming fried the eggs first.

"Osmanthus meat is called Osmanthus meat because after the eggs are fried, they look a bit like osmanthus flowers, so they are called Osmanthus meat."

Feng Zhengming did a great job with every detail and explained them all.

But no one thought Feng Zhengming was being long-winded, and everyone listened very carefully.

Everything was ready, but Feng Zhengming still didn't start cooking right away.

He also taught everyone how to lubricate the pot.

"It is also very important to lubricate the pan, because if the pan is not lubricated well, it may stick to the pan. The process of lubricating the pan is to heat the pan and pour cold oil into the pan, so that the oil can slowly moisten the meat in the whole pan.

Then pour out the oil, heat the pan a little more, and add cold oil again to lubricate the pan.

After a few times of this, the inner wall of the pot is almost covered with a thin layer of oil, and that's it."

Feng Zhengming also taught everyone not to think that lubricating the wok is a waste of oil. You can use a larger bowl and pour out some oil. This will make it easier to lubricate the wok, and the oil after lubricating the wok can be used to continue cooking.

After lubricating the pot, Feng Zhengming finally started to make the osmanthus meat.

The actual cooking process is actually the most time-saving part of the whole dish.

Feng Zhengming was explaining while operating in front of the camera.

Even when he finished frying and served it on a plate, everyone still felt a little unsatisfied.

Because the whole process was so smooth, there was no lag at all.

After frying and serving, Feng Zhengming also gave a summary in front of the camera.

I reviewed with Chi Lin some key points that need to be paid attention to when cooking osmanthus meat, just like a teacher helping him review, so that Chi Lin could say some of the key points himself.

At the end, Feng Zhengming and Chi Lin held up the dishes and faced the camera.

Chi Lin spoke first: "Okay, have you learned how to make the Osmanthus Fructus that I taught you today? Xiao Chi has already learned it and is going to go home and make it for her mother to try."

Feng Zhengming took over the conversation: "Xiao Chi, you must really learn how to cook and make the dishes well."

Chi Lin promised: "I will strictly follow what Chef Feng taught me."

Feng Zhengming smiled at the camera and said, "That's all for today. get out of class dismissed."

Chi Lin then said, "Everyone should learn to cook and eat well."

Feng Zhengming followed up at the right time with a sentence: "Live seriously."

After a final close-up, the director finally shouted "Cut".

The first dish has been filmed.

The director immediately stepped forward excitedly: "Great, that's great, the next shot is simply perfect."

The photographer couldn't help but agree: "Yes, it feels like there's no need for editing at all, it can be used directly."

The director stepped forward and shook hands with Feng Zhengming: "Feng Zhuangyuan, you are amazing. You are not nervous at all in front of the camera and you can cook so well. Thank you."

Feng Zhengming smiled and responded: "You're welcome. I'm also very happy to teach you how to cook."

The first dish went so smoothly, the director naturally wanted to shoot a few more dishes.

Feng Zhengming thought about it and agreed: "How about this, let's order five more dishes, so that we can fill up a table for lunch. Don't waste it, and use the six dishes we filmed today to have a meal at noon."

This naturally made the production crew very happy. Luo Qing, her two grandfathers, and her younger brothers and sisters who came to see the show also thought it was good.

Especially the younger brothers and sisters obviously haven’t seen enough.

The next few dishes Feng Zhengming prepared were relatively simple and homely.

After all, there is a process of cutting osmanthus meat into shreds, which is a little difficult.

So next, Feng Zhengming came up with a flavored eggplant.

I also taught you a very simple dish: steamed shrimp with vermicelli and garlic.

For such a steamed dish, the focus is on opening the shrimp's back and preparing the minced garlic.

But overall it is still very simple to make, so Feng Zhengming thinks that by teaching it on TV, more people can make it at home.

In addition to these two dishes, Feng Zhengming also made a dry-fried fish, which is also a relatively simple home-cooked recipe.

After having meat, fish and shrimp, the director asked for another dish of chicken.

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Feng Zhengming felt that it was a bit too troublesome to make roast chicken directly, and he could teach everyone as a main dish later.

So he picked up a few chicken legs, deboned the chicken legs, and made a simple stir-fried chicken dish.

For the last dish, Feng Zhengming still gave the crew a snack.

I made a beef dish, a very simple dish of braised beef with tomatoes.

These six dishes were photographed.

Feng Zhengming was also busy and sweating profusely.

The most important thing is that he needs to guard the stove. Even though the weather is still very cold, his clothes are still soaked with sweat.

During the break, Luo Qing wiped the sweat off Feng Zhengming out of concern.

The director was a little embarrassed and was thinking about shooting in the rest of the afternoon?
Feng Zhengming insisted and finished filming several dishes.

After the shooting, let’s take a good rest together.

The dishes made during the filming are naturally served as lunch.

While eating, Chi Lin couldn't help but sigh: "I didn't know in the past that cooking is so hard. Although these dishes are not made by me, I have been watching Chef Feng cook, and I still feel that these dishes taste really good."

Feng Zhengming responded with a smile, "Thank you. Being a chef is hard work."

The director sighed: "Chefs like Feng Zhuangyuan are honed day after day like this."

“Being a good chef does require practice. Only through hardship can one hone his skills and make delicious dishes.”

Feng Zhengming paused for a moment and said, "So I hope everyone can cherish every dish. If you think the chef has worked hard and the dishes are delicious, don't be stingy with praise and support the chef."

This statement was agreed by everyone, and in the end, everyone used tea instead of wine to toast Feng Zhengming together.

After lunch, we actually did some filming in the afternoon.

Although I had finished filming several dishes in the morning, I still needed to shoot some narration for each dish.

Feng Zhengming also cooperated very well and filmed with Chi Lin over and over again.

Shoot some narration for each dish.

We continued shooting until around four in the afternoon, when we finally finished all the shooting.

After seeing off everyone from the program crew, Feng Zhengming also breathed a sigh of relief.

"Huh, I never thought that filming a show would be more tiring than working in the kitchen of Huiquanlou for a whole day."

Luo Qing stood by and took over the conversation.

"We all look very hard. Without being able to express ourselves freely, it seems that those words are still difficult to memorize. I wonder how the show will turn out?"

As soon as Luo Qing finished speaking, Grandpa Situ's voice sounded behind her.

"It will definitely be good. Zhengming and the TV station are so dedicated. The audience will feel their sincerity."

Grandpa Feng also spoke up: "Yes, as long as everyone feels Zhengming's sincerity, they will like it."

Feng Shengnan immediately raised her hand and said, "I like it. I must go home and watch it on TV once."

Zhang Hongwei asked curiously: "Haven't you seen it all once?"

Feng Shengnan pouted: "That's different."

"Why are they different?" Zhang Hongwei refused to give in. "I think they are about the same. Besides, what we saw in person must be clearer than what we saw on TV."

Feng Shengnan looked at Zhang Hongwei and said, "You don't understand. I won't tell you."

Seeing the two children bickering, everyone couldn't help but laugh.

When Feng Zhengming saw the children bickering, he seemed to feel all his fatigue disappear at once.

"Okay, when the show starts, we'll all watch it together."

Luo Qing asked: "Did you ask when it will be broadcast?"

Feng Zhengming was stunned for a moment, and replied helplessly: "I really didn't ask, I guess it should be soon, right?"

This made everyone laugh again.

Afterwards, Feng Zhengming and his friends returned to Huiquan Tower.

Feng Zhengming carefully checked every place in Huiquan Building again.

After confirmation, there were no problems with the opening of Huiquanlou.

After the inspection, Feng Zhengming invited He Yunqing: "Uncle He, come with us to the old shop for dinner tonight?"

He Yunqing smiled and shook his head: "I won't go. I've already told my family that I'll be home in the evening."

Feng Zhengming still extended the invitation: "How about we bring Auntie along?"

He Yunqing refused again: "Really, no need, we can just have something to eat at home tonight."

Feng Zhengming had no choice but to stop insisting. He closed the door of Huiquanlou with He Yunqing, locked it, and watched He Yunqing leave.

Feng Zhengming and his group went straight to the Feng family restaurant which had already opened for business.

As soon as the old shop resumed business, customers started to come in.

Apparently, people didn’t eat well enough during the Chinese New Year.

So on the first day of reopening, all the seats at the dry rice shop were booked in advance for the evening.

If Feng Zhengming hadn’t asked his third senior brother to reserve a table in advance.

Maybe they won’t have any food to eat even if the whole family comes over in the evening.

When we arrived at the old shop, it was already crowded with people, and there was even a queue at the door.

When the people in the queue saw Feng Zhengming, they took the initiative to greet him and wish him a happy new year.

Feng Zhengming also wished everyone a happy new year.

The lively atmosphere was as if the New Year had not yet ended and people from Quancheng had come to wish Feng Zhengming a happy new year.

Although no one asked Feng Zhengming to cook himself.

But Feng Zhengming thought that since he was already there, he might as well go to the kitchen and help out.

So the customers who booked a table at the old shop tonight were very lucky to have Feng Zhengming cooking the meals himself.

Feng Zhengming went to the kitchen to cook, so Luo Qing had to invite the family members to come in and sit down and wait.

In the kitchen, Feng Zhengming’s three senior brothers were all there.

It was as if the kitchen staff of Feng's dry rice shop had never fought such a rich battle. (End of this chapter)