From selling box lunches to becoming a famous Chinese chef

After Feng Zhengming returned to Quancheng, he sped up the progress of everything.

In particular, the restaurant recommendation books from all over Shandong Province, after careful tasting by other Shandong cuisine masters, finally determined the first batch of annual restaurant recommendation list.

Then the magazine he co-founded with his junior uncle Huang Tao was published.

It can be considered as a supplement to the food magazine made by him and his junior uncle Huang Tao.

Feng Zhengming did not list any of his own stores on this recommended list.

Because of this, he even had some arguments with the old masters.

The old masters think that one should promote the most talented person regardless of his relationship with them.

Although the food magazines and restaurant recommendation lists were funded and instructed by Feng Zhengming.

But both Ganfanpu and Huiquanlou owned by Feng Zhengming can be regarded as representative restaurants of Shandong cuisine.

He refused to put any of his stores on the recommended list.

The old masters felt that Feng Zhengming himself was biased.

"It is obvious that you should not refuse your store from being included in the recommendation list. You want to avoid suspicion and prevent others from saying that you deliberately made the recommendation list just to recommend your own store. We can all understand this, but if none of your stores are on the list, does this recommendation list lack gold content?"

"That's right. It's clear that your store, which is the best in the country, is not on the recommended list. Doesn't this reduce the value of the recommended list?"

"At least your Huiquan Restaurant should be included in the recommendation list, which can be regarded as giving everyone some respect."

"It is indeed inappropriate for you to do this. You should put Huiquanlou on the recommendation list."

Feng Zhengming's attitude was also quite resolute when facing the words of the masters.

"In our first round of recommendation list, none of the famous restaurants in Quancheng are on it, so Huiquan Restaurant is naturally not on it either."

This left the old masters speechless.

Feng Zhengming continued to express some of his thoughts.

“This restaurant recommendation list is the first issue we made based on common sense. The purpose is to recommend some restaurants suitable for eating in various parts of Qilu to outsiders who come to Qilu.

So that people can have a good meal when they travel to various places in Qilu or work there."

These words left the old masters even more speechless.

The old chefs suddenly realized that they seemed to have misunderstood Feng Zhengming's intention of publishing a food magazine and launching a restaurant recommendation supplement.

Previously, the old chefs thought that Feng Zhengming wanted to use this restaurant recommendation list to solidify his position in Shandong cuisine and allow restaurants across Qilu to operate and cook according to his ideas.

The old masters actually had no objection to this.

In the view of the old masters, it would be better to let owners and chefs from different places run restaurants according to their own exploration.

It would be better for Feng Zhengming, the national number one scholar, to come up with a set of standards so that restaurants everywhere can follow them.

This will at least allow the restaurant to reach a passing level.

There won’t be any restaurants that serve shoddy food, which will end up ruining the reputation of Shandong cuisine.

After hearing what Feng Zhengming said, the old masters have a new understanding of his standards.

He doesn't want all restaurants in Qilu to be able to make dishes like the fried double crispy dishes that require a lot of skill.

But first of all, the restaurants on the list in various places must be delicious.

The delicious food attracts more customers and gradually changes the stereotype of Shandong cuisine among outsiders.

Not every Shandong cuisine restaurant serves scallion-fried sea cucumber and nine-turn large intestine.

Restaurants from all over the country can adapt to local conditions and make some different delicious dishes.

Feng Zhengming faced the masters.

"We put forward some restaurants on this restaurant recommendation list every year. The first thing is that they should be delicious, the second is that the dining environment should be clean and tidy, and the last is whether the chef's skills are qualified and whether they have their own innovations."

After hearing Feng Zhengming's three standards, the masters looked at each other in confusion.

After a period of contemplation, the masters all agreed with Feng Zhengming's standards.

"Okay, let's follow your standards, Zhengming."

"That's right. Delicious food, first of all, has to taste good."

"Whether the dining environment is clean and tidy is also crucial. After all, it is a place to eat, and basic hygiene conditions must be guaranteed."

"Whether a chef's skills are qualified should be considered a basic standard, and the bonus point is innovation."

"These standards only prove that you have thought clearly. You have seen a lot in other places, so it is easier for you to grasp them."

In fact, with some problems in the overseas economy, the domestic economy has also begun to feel the chill.

Introducing more standards to restrict restaurants at this time may seem nitpicking to some people.

But Feng Zhengming feels that it is more important to introduce and establish standards at times like this.

He is also using his fame to endorse restaurants across Shandong that serve good food.

It can be said that this is also a disguised way of helping restaurants in various places to attract business.

As for Feng Zhengming's own branches in various places, he feels that there is no need to forcefully compete with others for the recommendation list.

Originally, his branches surpassed restaurants in other places in terms of price, taste and cooking skills.

If I were to be on this recommendation list again, it would really be an unfair victory.

The masters listened to Feng Zhengming's ideas and concepts.

In the end, everyone agreed with Feng Zhengming's idea.

After some discussion and deliberation, it was finally confirmed that the first version would not include any large restaurants from various places, and would consist almost entirely of a list of recommendations for relatively affordable and moderately priced restaurants.

In order to enhance the value of this recommendation list, Feng Zhengming even used his connections with the provincial television station to ask the station to help mention it in the lifestyle column.

Although it was only mentioned briefly on the provincial television station, it was indeed very effective in this era.

The sales of the new issue of the magazine increased significantly, and Huang Tao and his colleagues also received feedback from many readers from all over the country.

After reading the restaurant recommendations in the supplement, people from all over the country actually went to eat at those recommended restaurants.

After eating there, most people felt that the food at the recommended restaurant was indeed delicious.

And they themselves may not even know about the restaurants on the recommended list.

Didn’t you notice that there were suddenly more customers coming to your store?

After asking some customers, many restaurant owners and chefs were completely unaware.

When has their restaurant been visited by Feng Zhengming and the Shandong cuisine masters? They have also received praise from Feng Zhengming, the top scholar, and the chefs.

A list of recommended restaurants that can be featured in Feng Zhengming's food magazine supplement.

After all the restaurants on the list from different places have learned the news.

They also wrote letters to Huang Tao's magazine, hoping that the magazine could help them express their gratitude to Feng Zhengming and the old masters.

Even the restaurant owners and chefs on the list from Quancheng and cities close to Quancheng came to Quancheng to express their gratitude.

Feng Zhengming himself did not expect that he would be blocked in front of Huiquanlou by a group of restaurant owners and chefs.

Seeing everyone's grateful faces and bringing gifts to express their gratitude, Feng Zhengming very seriously rejected everyone's gifts.

"The reason why the chefs and I recommend your restaurant is because your dishes are delicious, not because you want us to give gifts. If you insist on giving gifts or money, your restaurant will be removed from the recommendation list next year."

These words shocked the boss and chefs who came specially to express their gratitude.

Among them, Luan Bosheng from Boshan quickly expressed his opinion.

"Brother Feng, this is just a token of our appreciation. You may not know that you recommended our company in your magazine supplement, which really boosted our business."

Feng Zhengming looked at Luan Bosheng and said, "Brother Luan, the reason why your business is so good is because your cooking skills are good. The dishes you cook are recognized and liked by everyone.

Our recommendation to you is just the icing on the cake.”

Without waiting for the restaurant owners and chefs who came over to speak.

Feng Zhengming then made another serious statement.

“We will publish this list every year and rate restaurants in different regions based on their performance in a year. This year is the first year, so we did not rate you differently.

We will conduct a rating next year, which should be divided into three to five levels, which can be regarded as a recommendation index.

Therefore, this list can be regarded as a reminder for everyone to stick to your craftsmanship.

I hope to see you on the recommendation list next year, and that your recommendation index will be high.”

After hearing what Feng Zhengming said, the bosses and chefs who came all the way to express their gratitude felt that they were too narrow-minded for a moment.

After all, he is the national number one, and this list of recommendations for restaurants from all over Shandong is enough to show that he is dedicated to promoting Shandong cuisine.

At this time, a boss couldn't help but ask: "Feng Zhuangyuan, before you and the chefs come to our restaurant, can you notify us in advance? So that we can be prepared?"

This statement was recognized by almost all the bosses.

Feng Zhengming just smiled.

"We are going to come without notifying you. We will even disguise ourselves so that you won't recognize us. This way, we can see more clearly how you usually receive customers."

Feng Zhengming's words have made everything clear.

He and the Shandong cuisine chefs have come up with this recommended list of restaurants from all over Shandong.

It is a shackle that restrains the restaurants in various parts of Qi and Lu from doing whatever they want.

The more attention this restaurant recommendation list receives, the more pressure it will put on the restaurants on the list.

Because restaurants that make the list can't just sit back and relax just because they're on the list.

You also have to work hard to maintain your reputation and keep your restaurant on the list.

Afterwards, if the list is divided into different recommendation indexes as Feng Zhengming said.

Each restaurant still needs to work hard to make its recommendation index high enough.

Feng Zhengming glanced at the restaurant owners and chefs present.

“Everyone, I hope you can all remember that the first thing a restaurant should do is to make the food delicious, so that people who go to your restaurant can eat well and be full.

Secondly, the environment of your restaurant must be clean and tidy, and customers must not be allowed to dine in a dirty and messy environment.

The last point is a request to all chef colleagues: you should keep your skills and not lose the techniques of our Shandong cuisine. Even if you innovate, you should do it on the basis of tradition. "

Feng Zhengming finished chatting with the restaurant owners and chefs who came specially to thank him.

He even invited these bosses and chefs to have a meal at Huiquanlou.

Have a real meal in Huiquanlou.

It also made the bosses and chefs who came specially to express their gratitude realize that their restaurants were inferior to Huiquanlou in many aspects.

Although Huiquanlou is not on the recommendation list, once you sit inside, no one can deny its strength.

This strength comes from the entire internal and external environment of Huiquan Building and every service staff in Huiquan Building.

Then let’s take a look at the presentation and taste of each dish at Huiquanlou.

It can be said that Huiquanlou crushes the restaurants on the recommendation list in all aspects.

Of course, it can also be said that most of the restaurants on the list are relatively affordable and user-friendly restaurants, so they naturally cannot be compared with top-notch restaurants in Quancheng like Huiquanlou.

But even if we exclude all objective factors, the food alone cannot be compared with it.

Every dish at Huiquanlou has the right technique, presentation and flavor.

Only after having a meal at Huiquanlou will restaurant owners and chefs from all over the world understand.

What is the real color, fragrance and taste.

"Why else would they say he is the top scorer in the country? We really can't compare to his level."

"That's right. Now I know why Huiquanlou is not on the recommendation list."

"I'm worried that others will say I won unfairly."

"Mr. Feng participated in the state banquet for his return, and was invited to Hong Kong for exchanges. How could he go if he didn't have the ability?"

"I heard that some Hong Kong tycoons and chefs look down on chefs from other places?"

"Yes, it seems that they also specially invite overseas famous chefs to comment on the dishes made by chefs from all over the world."

“But in the end, I was impressed by Feng Zhuangyuan’s craftsmanship.”

"It seems that Feng Zhuangyuan had a duel with a famous overseas chef, and the two ended up in a draw."

"I saw a report in Hong Kong's newspapers and magazines that the overseas chef who competed with Feng Zhuangyuan was truly the best chef and was highly respected by those overseas chefs."

In Huiquanlou, restaurant owners and chefs recommended by various places talked about what they knew about Feng Zhengming in Hong Kong.

After this conversation, everyone was even more convinced of Feng Zhengming.

Feng Zhengming has come up with new ideas while adhering to the traditional techniques of Shandong cuisine.

He also combines the techniques of various Shandong cuisines, and is able to compete on equal terms with top overseas chefs.

This aspect convinced all the chefs.

Feng Zhengming had dinner with the first group of bosses and chefs who came to express their gratitude.

After we sent them all away, several groups of restaurant owners and chefs from the recommended list came to express our gratitude.

Most of them were persuaded by Feng Zhengming's kind words, and not only did he not accept the gifts they brought, he also did not ask for their money.

He also invited them all to have a meal he prepared himself at Huiquanlou.

Feng Zhengming's handling of the situation made everyone admire him even more.

This also invisibly further enhanced the value of the list of recommended restaurants that he and the chefs came up with.

Time has passed and another year has passed, with the Spring Festival approaching.

An internal competition among several stores under Feng Zhengming is also being prepared.

This year, Feng Zhengming invited several master chefs from Quancheng, his two grandfathers, and his senior brothers to be judges.

The purpose is to select a group of young chefs who will follow him to Shanghai after the Chinese New Year. (End of this chapter)