From selling box lunches to becoming a famous Chinese chef

As soon as Feng Zhengming stepped into the kitchen of Huiquanlou, everyone in the kitchen became nervous.

Especially the new batch of young chefs in the kitchen.

This group of young chefs is the third group of young chefs at Huiquanlou.

Feng Zhengming either took the first batch to Shanghai or sent them to be in charge of provincial branches.

After their skills were mastered, the second batch of young chefs were assigned to a new batch of branches across the province.

This group of young chefs were not selected personally by Feng Zhengming.

It was selected by three senior brothers in Quancheng.

So they started to learn cooking from their three senior brothers from the very beginning.

Because I have never followed Feng Zhengming and have had little contact with him, I don’t quite understand Feng Zhengming’s temper.

When they saw Feng Zhengming, they naturally felt a little bit of fear.

He was afraid that he would not do well and would be criticized by Feng Zhengming.

But when Feng Zhengming entered the kitchen of Huiquanlou, he did not directly tell everyone what to do?
He was walking slowly and quietly in the kitchen.

Starting from a group of trainee apprentices, Feng Zhengming was quite approachable and greeted everyone.

Moreover, when the other person is busy, he will never stare at them or speak casually to disturb their work.

If Feng Zhengming sees something wrong, he will point it out after the other party has finished their work.

Of course, once a problem is pointed out by Feng Zhengming, everyone has to do it again.

Young chefs in the kitchen are no strangers to this.

Because Li Huidong and Cao Zhiguo would also be strict with them in normal times.

The difference is that Li Huidong and Cao Zhiguo will point out the problem immediately when they see it.

Although the two would not get angry, they would warn the young chef not to make the same mistake again.

Feng Zhengming would not point it out immediately, but would let the young chef finish the work at hand first.

Feng Zhengming will point out problems only after completing a part.

And Feng Zhengming will also patiently explain how to do it?

Feng Zhengming will even demonstrate personally to young chefs.

This approach made a deeper impression on the young chefs.

Feng Zhengming certainly wouldn't get angry, but he would let the young chefs prepare the employee meals with the wrong ingredients themselves.

It must be admitted that some young chefs are indeed talented and are the type who can learn things quickly.

But there are also some young chefs who can't get it right the first time.

Feng Zhengming is also very patient in explaining.

His explanation was different from that of the two senior brothers.

Feng Zhengming will break down the details and explain them step by step.

Tell young chefs why they should do each step in this way?
For example, when cutting kidney, why do we have to cut it to the point where the cut marks can be seen from the back?

"If you don't cut so deep, the kidney won't be cooked quickly. This can be considered a stir-frying technique developed by senior chefs.

The kidneys must be fully mature inside and out in a short period of time. If they are left for too long, the taste will deteriorate. If they are overcooked, they will be inedible.

Therefore, the cuts should be made evenly so that the kidneys can mature in an instant.

The other wheat ear pattern is also for aesthetics. When you lift it up, it will look like clusters of wheat ears.

Good food should not only taste good, but also look beautiful.”

Feng Zhengming's explanation sounded like a story, and the young chef did not feel disgusted when listening to it.

And when he demonstrates, every detail of his knife skills will be shown.

Especially when Feng Zhengming was demonstrating, he would deliberately slow down so that the young chefs could see clearly.

When he slowed down, the slow-motion-like cutting and the precision of each cut would really shock every young chef and apprentice in the kitchen.

Because in fast situations, it is often easier to master a rhythm and perhaps cut to the standard.

But if you slow down, it’s not a matter of rhythm, but every cut must be done to standard.

Everyone present was completely impressed by Feng Zhengming's sword skills.

The eldest and fifth brothers also came over to watch.

Seeing Feng Zhengming's move, the two senior brothers smiled at each other.

As a senior brother, I am very familiar with the skills of my junior brother.

They knew how much time and effort Feng Zhengming had spent to master his sword skills.

At that time, Feng Zhengming, who had not yet been formally accepted as a disciple, would practice secretly every night.

Later, in order to make the knife skills more refined and have better control over them.

Feng Zhengming used his modest salary to buy various ingredients for his cooking.

What is the most difficult and most effective way to practice sword skills?
I'm afraid many old masters may not know this.

Although most people practice knife skills with potatoes, the best vegetable for practicing knife skills is pumpkin.

Because pumpkins are relatively slippery, it is often more difficult to practice knife skills with pumpkins, but it is also more likely to help you improve your knife skills.

It was only after such practice that Feng Zhengming’s knife skills became as precise as they are today.

Speed ​​has never been the hardest part of a chef’s knife skills.

Just like when shredding, it can often be done very quickly.

However, the splitting before slicing is the key to determining how thin the shreds can be cut.

The process of splitting the slices cannot be fast.

The dish that best reflects this point is the Braised Three Shredded Vegetables in Shanghai cuisine.

To make the three-shred bamboo shoots, you need to chop the bamboo shoots into slices first.

If you want to cut out threads as thin as cow hair, you must first cut the thread into thin slices that are transparent enough to write on.

Similarly, Feng Zhengming slowly cuts the pork loin. Even though he is slow, each cut must be accurate to at least two-thirds of the way through.

And each of Feng Zhengming's cuts was almost within four fifths.

In the end there was only a thin strip of it connected.

Turn the kidney over so that you can clearly see the knife marks on the back.

Under everyone's gaze, Feng Zhengming cut the pattern on half of the main piece.

Then he turned it over and showed it to the young chefs and apprentices.

"Wow……"

There was a sudden cry of surprise all around.

This is an admiration for Feng Zhengming's knife skills.

Feng Zhengming smiled and said: "I am demonstrating this, so the flower knife is a little slow. You don't have to be so slow in normal times. Keep a rhythm, and you can do better that way."

Hearing what Feng Zhengming said, an intern apprentice couldn't help but ask.

"Zhuangyuan, how long will it take you to master this sword skill?"

Feng Zhengming smiled and replied: "It depends on the individual, it depends on personal effort. In fact, when you cook, you don't have to cook like me.

But the standard is that after the pattern knife is made, you should be able to see the knife marks on the back when you turn it over. "

The trainee nodded and did not ask any further questions.

The other young chefs and apprentices also started to think about it.

Feng Zhengming went on to say: "Many people may wonder why we must practice sword skills so hard?"

These words made the young chefs and apprentices look up at Feng Zhengming.

This is indeed the thinking of some young chefs and apprentices.

After all, most customers probably don’t pay special attention to the knife skills when eating. And in the eyes of some chefs and apprentices, whether the knife skills are good or not does not affect the taste of the dish.

Feng Zhengming was well aware of the thoughts of some of the young chefs and apprentices present.

"Don't you all think that since we are eating anyway, the quality of the knife skills will not affect the taste of the final dish? Even if there is some impact, most customers may not be able to taste it, right?"

The young chefs and apprentices were afraid to respond to this question.

Seeing that they didn't dare to speak, Feng Zhengming looked at his two senior brothers and burst into laughter.

"Hahaha, it seems like no one dares to say what's on their mind."

Then he directly encouraged: "It's okay, just speak up if you have any ideas."

It was only with Feng Zhengming's encouragement that the intern spoke out his true thoughts.

"Zhuangyuan, didn't you also say that many customers can't tell whether their knife skills are good or not, so we really don't understand why we have to practice knife skills so hard?"

Feng Zhengming nodded: "That's right, most customers can't tell whether the knife skills are good or not, and they may not even pay attention when eating."

Feng Zhengming then said seriously: "But as a chef, you can fool your customers, but can you fool yourself with your cooking skills?"

“Customers may not understand, or many customers may not be able to tell the difference between good and bad food, but if you meet colleagues in the same field, or customers who know the business, once you form a habit.

You will forget how to cook carefully and you will get used to fooling around.

Then it will be your own career that will be ruined.

Of course, if you tell me that I don’t want to be a famous chef, I just want to learn a skill, open a restaurant in my hometown, or sell lunch boxes on the street, or work in a canteen.

Then just pretend I didn't say anything.

I respect everyone's personal choices and pursuits.

But in Huiquanlou, I don’t allow those who cheat to stay in my shop.”

Feng Zhengming's words explained everything very clearly.

He does not force others to agree with his own views.

But no fools are allowed in his shop.

It can be said that there is no profound truth to this. Feng Zhengming simply stated that if you want to stay in his shop, you must practice your knife skills diligently and not slack off at all.

If anyone doesn't want to practice knife skills and study hard in his shop, he won't stop them.

If you don't want to endure this hardship, you can choose to leave at any time.

The young chefs and trainee apprentices all became well-behaved.

When they entered the kitchen of Huiquanlou, they naturally had their own aspirations.

I don't want to fool around.

Not to mention becoming the top scholar in the country like Feng Zhengming.

At least I have to win a place in the provincial youth chef competition.

After some demonstration teaching.

Feng Zhengming asked everyone to continue with their work.

He walked up to his two brothers.

"Big brother and fifth brother have worked so hard during this period. The basic skills of these young chefs and trainee apprentices in the kitchen are still very good."

Li Huidong smiled and said, "If you come and give them some guidance, they may improve faster."

Cao Zhiguo said it more directly: "Seeing you, the top student, and watching you, the top student, teaching in person, they will really be able to brag about it to their friends for a long time when they go back."

Feng Zhengming: "Fifth brother, are you blaming me for meddling in your business?"

Cao Zhiguo immediately laughed: "Hahaha, alright, alright, don't try to play tricks on us. Everyone knows you. You come to the kitchen just to show off your cooking skills."

"Hahaha, Fifth Brother really understands me and didn't deceive you." Feng Zhengming also laughed.

The eldest brother naturally laughed along.

The brothers still know each other very well.

Feng Zhengming came to the kitchen and saw some irregularities among the young chefs and trainee apprentices. He couldn't help but want to talk about it and show off himself at the same time.

Maybe because they were all taught by the same master, the fellow apprentices are all annoyed by irregular behavior.

Simply put, you should do what you are taught.

You can't just change what you are taught.

This is what Feng Zhengming and his fellow brothers insist on.

This is what their master had always asked of them when they were in Yanxi Tower.

When I was working in the kitchen of Yan Xi Lou, if I did anything not in accordance with the rules, I would be beaten.

For example, when cutting the mound, if the posture is not standard, the master will come up and kick you first.

Now Feng Zhengming and his fellow brothers have become very gentle.

At least they won't do anything to the young chefs and apprentices.

But if they see any irregularities, they will still make corrections.

If someone refuses to change despite repeated admonitions, he or she must be criticized and educated.

In the kitchen of Huiquanlou, there are many trainee apprentices, and even young chefs who are criticized to the point of crying.

"I feel really relieved to have my eldest brother and fifth brother in the kitchen. I took a look around today and apart from some minor issues, there are basically no problems. It's like I've returned to the kitchen of Yan Xi Building back then."

Cao Zhiguo: "Returning to the kitchen of Yanxilou? Are you recalling that my senior brother and I were beaten by our master?"

Feng Zhengming: "How could that be possible? You and your elder brother have never been beaten by the master."

Li Huidong: "The one who was beaten by the master the most at that time should be the fourth one?"

Cao Zhiguo pointed at Feng Zhengming and said, "It was him. At that time, Zhengming was beaten the most by the master."

Li Huidong: “Is there?”

Feng Zhengming took the initiative to admit: "I was indeed beaten by my master quite often. Before I officially became his disciple, I often made mistakes and was beaten by him. After I became his disciple, he would often hit me."

Li Huidong smiled: "No wonder you can become the top scholar."

This made Feng Zhengming and Cao Zhiguo burst into laughter.

Amid laughter, the guests were notified in front of Huiquan Tower.

The three brothers immediately got into the state.

Huiquanlou started business.

Cheng Guosheng, who had already left Huiquanlou, returned to his store which was still under renovation.

Watch the decoration master carefully as he decorates his store.

When he had nothing to do, he chatted with the decoration masters.

After a chat, he found out that the construction team that was decorating his house had a special relationship with Feng Zhengming.

The decoration company that Cheng Guosheng found to renovate the new Jubin Garden for him was naturally the decoration team from Liujia Village.

In the past few years, they have decorated various stores of Feng Zhengming and have become a very formal decoration company.

It can be said that almost half of the decoration of restaurants and hotels across the province are undertaken by their company.

With experience in decorating stores like those of Feng Zhengming, Liujiacun’s decoration capabilities are indeed very good.

Cheng Guosheng knew their reputation, so he chose them to decorate his new Jubin Garden.

After chatting with the construction team for a while, Cheng Guosheng couldn't help but sigh in his heart.

Feng Zhengming's influence in the province is indeed too great.

Previously, when Cheng Guosheng contacted suppliers, they were almost always supplying goods to Feng Zhengming's store.

Now even the decoration companies are Feng Zhengming’s long-term partners.

Cheng Guosheng felt that opening a store was like opening it for Feng Zhengming. (End of this chapter)