From selling box lunches to becoming a famous Chinese chef

After Feng Zhengming came back, Jiang Chengzhe directly took out some of the funds he had on hand.

"These are the funds I got after I transferred the Harbor City Restaurant. Since we are partners, I must invest some money as well. I can't take advantage of you."

Feng Zhengming was also a little surprised when he saw the money Jiang Chengzhe took out.

"You actually transferred the restaurant in Hongcheng?"

Jiang Chengzhe nodded: "Yes, we have agreed that I will work with you in Shanghai in the future, so the restaurant in Hong Kong must be transferred.

I will definitely not be going back anytime soon. I am gone and I don’t want anyone to use my name to fool others.”

Feng Zhengming did not accept the money that Jiang Chengzhe took out.

"Why don't you keep the money first? When my restaurant opens, maybe I can help you open your own restaurant in Shanghai."

Jiang Chengzhe was shocked when he heard this: "What do you mean? Chef, are you going to kick me out in the future?"

Feng Zhengming was stunned at first, and then he looked at both sides of the conversation.

"What do you mean by driving you away? What I mean is that when my restaurant in Shanghai opens and the business is good, I can help you open your own restaurant in Shanghai."

Jiang Chengzhe was quite firm: "No, I have never thought about opening my own restaurant. I would rather follow you."

As he said that, Jiang Chengzhe put his money in front of Feng Zhengming.

Faced with this situation, Feng Zhengming hesitated for a while and finally accepted the money.

"Okay, then that counts as your investment in our Zheng Luxing."

Jiang Chengzhe smiled: "That's right, this is my official investment, and I can work with you with peace of mind."

"Okay, just rest assured. Have you arranged accommodation for your two apprentices?"

Jiang Chengzhe replied: "Don't worry, I have arranged everything. They can just live in the house you rent."

Feng Zhengming originally thought that Jiang Chengzhe would find another house for his two apprentices.

Unexpectedly, Jiang Chengzhe let his two apprentices live with the people brought by Feng Zhengming.

Before everyone arrived, Feng Zhengming had already rented houses near the two stores.

Near the Western Restaurant Street, Feng Zhengming directly bought a small detached house with very Shanghai characteristics.

Most of these small detached houses were built in Shanghai by overseas people in the past.

According to Shanghai regulations, after purchasing these small single-family houses, you can renovate the interior yourself, but the appearance of the entire house is not allowed to be changed.

Feng Zhengming bought this house by using his shares in the sauce factory in Quancheng as collateral for the mortgage.

This small detached house has two floors and can accommodate quite a few people.

Therefore, people working in the shops on this side of the Western Restaurant Street will be arranged to live in small detached houses.

Luo Qing and Xia Hui were both arranged to live here.

There is another store near the train station, where the conditions are slightly worse.

Feng Zhengming rented two two-bedroom, one-living-room houses as a residence for a young chef in the kitchen of a store near the train station.

Jiang Chengzhe also arranged for his two apprentices to live there.

According to Jiang Chengzhe’s original words to his two apprentices.

He hoped that the two apprentices would study in the shop over there for a while.

If they perform well and learn a lot from the young chefs brought by Feng Zhengming, he will consider transferring them to his side.

Jiang Chengzhe's arrangement made Feng Zhengming feel somewhat embarrassed.

To be honest, the Western restaurant on this side of the street should be more suitable for Jiang Chengzhe and his two apprentices.

But Jiang Chengzhe made such arrangements obviously because he knew that the store near the train station needed manpower.

He was worried that there was a shortage of staff there, so he simply sent his apprentice to help.

This arrangement also has a very important purpose.

Jiang Chengzhe knew that for Feng Zhengming, coming to Shanghai meant opening two stores at once.

But the more important store is obviously the one on Western Restaurant Street.

This store doesn't just want to gain a foothold in Shanghai.

More importantly, this restaurant is a brand new exploration of Chinese fast food by Feng Zhengming.

This store is surrounded by Western restaurants, or should we call them Western fast food restaurants.

So this place became a place for a head-on confrontation between China and the West.

Feng Zhengming’s store here absolutely cannot lose.

Knowing that Jiang Chengzhe fully supported him, Feng Zhengming extended his hand to Jiang Chengzhe.

Jiang Chengzhe also extended his hand with a smile on his face.

Hold the two hands together.

"You are welcome to join us. Let us use my cooking skills to bring others the shock of delicious food."

Jiang Chengzhe smiled happily: "Okay, let them know the true weight of the top scholar."

In the next few days, Feng Zhengming specifically contacted the master chefs and several big chefs of local cuisine.

Invite them to the kitchen of the branch that has not yet opened to discuss and exchange ideas with each other.

In fact, Feng Zhengming did this in order to better learn local cuisine.

It is also to enable the young chefs he brought with him, as well as Jiang Chengzhe and his two apprentices, to better understand the local cuisine.

I want to make other people’s cuisine taste like that.

It is not enough to just know, you must be able to understand.

We need to understand that when local chefs cook, they have a grasp of the local tastes.

In this regard, Feng Zhengming may not be able to understand it even if he comes to Shanghai in a few years.

After all, when the old masters and big chefs gradually withdrew from the big stage of Shanghai.

Later chefs faced more competition. Under the impact of various delicacies from all over the country and overseas, the local cuisine might become fragmented and no longer have the true meaning it once had.

The master chef invited by Feng Zhengming will naturally be the future leader of Shanghai cuisine.

He is also a master craftsman he is very familiar with, Li Baiqing.

Li Baiqing came here in person, naturally to show Feng Zhengming and the others his skills.

In the kitchen of Feng Zhengming's new store which has not yet opened, Li Baiqing personally demonstrated the most classic Shanghainese dish, Braised Three Shredded Vegetables.

Seeing Li Baiqing making this dish, the young chefs who came with Feng Zhengming, including Jiang Chengzhe and his two apprentices, were a little surprised.

Especially watching Li Baiqing use a knife to slice the bamboo shoots into very thin slices.

Feng Zhengming stood by and helped with some explanations with a smile.

“In knife skills, shredding is usually not the most difficult part. In fact, the most difficult part is splitting to make the shreds thin enough.

The thinner the slices are, the thinner the silk can be cut into thin enough pieces. "

After hearing what Feng Zhengming said, the local chefs looked at him differently.

Everyone knows that what Feng Zhengming said is the real key.

Feng Zhengming continued to explain knife skills.

"Did you see the process of Master Li slicing the meat? Isn't it very slow? There is an important point for us chefs, that is, slicing slowly and cutting quickly. Slicing slowly is like calling the generals, and you have to do it piece by piece slowly.

Fast cutting is like running a horse, it means a gust of wind and rain, and you must grasp the fast rhythm. "While Feng Zhengming was talking, Li Baiqing had already finished slicing the bamboo shoots.

When the cut bamboo shoots are placed in clean water, they will naturally spread out.

Everyone was surprised.

The bamboo shoots in the clear water are as thin as cow hair.

Li Baiqing then prepared the other parts.

Finally, place the shredded bamboo shoots, chicken, and ham alternately in a slender teacup with holes at the bottom.

Of course, a slice of soaked and thinly sliced ​​mushrooms is placed on the bottom first.

Arrange the various silks, and then fill them in with the remaining scraps.

Use the part that is higher than the cup mouth to press firmly in an alternating manner.

Send to the steamer for steaming.

After taking it out of the pot, turn it upside down on a plate and gently poke the hole at the bottom of the cup with a chopstick.

Then pour the soup in and take the cup away.

Inside is a very exquisite and complete three-wire buckle.

Seeing the three-wire buckle performed by Li Baiqing himself, everyone at the scene applauded from the bottom of their hearts.

Feng Zhengming smiled and said to everyone, "Did you see that? This is also a local dish, but it's not as greasy and saucey as you think, right?"

All the young chefs nodded immediately.

Li Baiqing said: "Most of the local dishes are indeed rich in oil and sauce. To be honest, apart from the sweet taste, the cooking techniques of local dishes are very similar to your Shandong cuisine."

This point was also nodded in agreement by everyone.

Many people have already discovered this because they have watched other local chefs cook.

Li Baiqing then said to the crowd: "But in your store, you can reduce the sugar content appropriately. You don't have to make it according to the local tastes."

Feng Zhengming thought about it at this time and decided to show off his cooking skills to the local chefs.

So he made a dish that he had previously made for Aunt Luo Qing, the sweet and sour pork ribs.

When Feng Zhengming added the ingredients, the young chefs and Jiang Chengzhe present were really shocked.

On the contrary, Li Baiqing and several local cuisine chefs just smiled and said nothing.

Because in terms of local cuisine, it’s really nothing for Feng Zhengming to add so much sugar.

In many cases, local dishes do add even more sugar than this.

After adding sugar and vinegar, Feng Zhengming completely covered the pot and let it cook slowly without lifting the lid to check during the cooking process.

After cooking for more than thirty minutes, Feng Zhengming finally opened the lid of the pot.

The moment the lid of the pot was opened, a rich aroma filled the entire kitchen.

The smell of sweetness and acetic acid is no longer pungent and has even become a little mellow.

Li Baiqing's eyes lit up when he saw the sweet and sour pork ribs made by Feng Zhengming.

The taste of the dish made by Feng Zhengming was indeed a little beyond Li Baiqing's expectations.

Several local cuisine chefs were also stunned.

Wait until Feng Zhengming puts the sweet and sour pork ribs on a plate for everyone to taste.

Li Baiqing couldn't help but say, "Zhengming, your sweet and sour spareribs are really a very local dish."

Feng Zhengming laughed when he heard this: "Hahaha, this is indeed a local dish. I came to Shanghai a few times and saw some Shanghai chefs cooking, so I figured out the recipe myself."

Luo Qing couldn't help but ask, "Didn't you make this for your aunt a long time ago?"

Feng Zhengming nodded: "Yes, the method is the same, but this one uses some local seasonings from Shanghai, so the taste will be different."

As he spoke, Feng Zhengming picked up a piece specifically for his wife and put it to her mouth.

After Luo Qing took a bite, she was a little surprised: "The taste is different."

Feng Zhengming explained with a smile: "This is due to the difference in seasonings in different places. Sometimes people would ask, why does the same dish, with the same cooking method, taste different in different places?
Actually the difference is in the seasoning, so the most important thing for us chefs is the tongue.

We have to taste the difference in seasonings and adjust them ourselves to achieve a balance and similarity.”

Li Baiqing sighed: "Zhengming, you are indeed the top scholar. Your thinking is indeed very different."

After sighing, Li Baiqing said to the several local cuisine chefs who came: "Look, you should communicate more with Zhengming in the future. Many things are unclear, and you must communicate more."

Naturally, all the chefs nodded and agreed.

In the next few days, Feng Zhengming even sent the young chefs to the kitchens of local cuisine restaurants such as Dexingguan, allowing them to follow the local cuisine chefs and gain some insights.

After this exchange, the young chefs who came to Shanghai really benefited a lot.

Their understanding of Shanghai cuisine is no longer limited to the stereotype of "sweetness".

Feng Zhengming's two stores are also making final preparations.

Li Tao specially sent over a set of fired porcelain.

After Feng Zhengming's inspection, all of them are very exquisite and qualified.

Feng Zhengming and Li Tao agreed that if he opened his own store in the future, he would still order custom products from Li Tao.

Li Tao was very happy because of the business deal with Feng Zhengming.

He completed his transformation in the Porcelain Capital.

He successfully integrated his small workshop into the large porcelain factories in the Porcelain Capital.

They have also received a lot of technical upgrades, which have made their firing techniques even better.

Feng Zhengming would never have thought that his cooperation would help Li Tao's small workshop find its direction of growth.

All the pots, pans, utensils in the kitchen, and tables and chairs in the store are fully prepared.

Finally, the time has come for the two stores to officially open.

Before opening, Feng Zhengming contacted some media in Shanghai and asked them to help promote the business. He even spent money to buy advertising space on Shanghai TV stations.

It can be said that he promoted his two stores in a very grand manner.

This kind of propaganda naturally aroused discussion among many people in Shanghai and even across the country.

Originally, after the state banquet and the exchange trip to Hong Kong with his team, there were no related reports on Feng Zhengming in the country.

Many people may have begun to forget him, the champion of the National Cooking Skills Competition.

The promotion of the new store in Shanghai has suddenly awakened everyone's memory of him.

Those who thought that Feng Zhengming had become silent were no longer the famous top scholar he once was.

Everyone was very surprised to hear Feng Zhengming's voice again.

More people have renewed their expectations for Feng Zhengming.

He even wanted to go to Shanghai to try the cooking skills of Feng Zhengming, the top scholar.

Let’s take a look at his branch in Shanghai and see what it looks like.
As for the locals and outsiders in Shanghai, they are naturally all ready and are just waiting for Feng Zhengming's branch to open.

The opening day finally arrived, and many people made a special trip to Feng Zhengming’s two stores.

The long queues even blocked the streets where the two stores were located.

All the Western restaurants on Western Restaurant Street were shocked. (End of this chapter)