From selling box lunches to becoming a famous Chinese chef

Feng Zhengming used the two-day seaside vacation to truly bring together all the people in the four stores in Shanghai.

After the vacation, everyone in the four stores in Shanghai became noticeably more motivated to work.

Some old customers clearly felt that the waiters were more enthusiastic.

As a result, the dishes in several restaurants seem to be prepared more carefully and meticulously than before.

Even in the store that Sun Hai was in charge of, a good deed happened that was featured on TV.

The story goes that an elderly couple who lived nearby were in the habit of walking hand in hand to Sun Hai's restaurant for dinner at noon and in the evening every day.

Sun Hai, the restaurant manager, noticed this very early on, so he has been telling the waiters to take good care of the elderly couple.

After returning from vacation, the waiters in the store became more enthusiastic and took better care of the old couple.

Did it make the old couple feel a little strange?

After asking around, the old couple found out that they were taken on vacation by their boss and everyone became more motivated at work after they came back.

The old couple also praised the waiters.

That day, the old couple took a walk to the store to eat at noon as usual.

It’s just that there are quite a lot of customers in the store these days, especially at noon, when many office workers from nearby gather in the store to have lunch.

Because the store was a bit too noisy, the waiter led the old couple in and arranged them to a quieter corner.

Sun Hai also took the time to come and ask the two old people in person.

The old couple wanted to eat something lighter today.

Sun Hai agreed and went back to the kitchen to prepare dishes specifically for the old couple.

At this moment, the old man suddenly fell ill and fell down.

The old lady was really nervous.

Seeing this, the waiter rushed over to help.

But the waiter doesn’t know how to help?

The only thing I could do was to notify Sun Hai.

Sun Hai quickly called the hospital and asked them to send a car as soon as possible.

At the same time, he came out to comfort the old lady.

The old lady slowly calmed down after being comforted.

Take out the medicine from the old man’s pocket and tell Sun Hai what to do?
Sun Hai quickly followed what the old lady said. He asked the crowd to disperse, asked someone to get a cushion, let the old man lie down flat, and helped the old lady feed him medicine.

Fortunately, the ambulance arrived shortly after the medicine was given.

Afterwards, the old man was sent to the hospital and rescued.

After the old man woke up, the old lady still needed to be cared for in the hospital.

The old couple usually eat at the restaurant and haven’t cooked for a long time.

Sun Hai went to the hospital specifically to ask the doctor what the old man could eat now.
Then he prepared three meals a day for the old couple in the kitchen of the store.

Then ask the store waiter to go to the hospital to deliver it.

At first, the old couple didn’t know that the store delivered goods every day.

I thought it was arranged by the hospital.

Later, the old lady discovered that the meals they ate every day were different from those provided by the hospital. They seemed to be specially made for the two of them.

After the old lady went to the hospital to inquire, she found out that it was Sun Hai who made it specially and had it delivered.

The old couple were really touched and came to the store to express their gratitude after being discharged from the hospital.

The news had spread in the hospital by this time and was soon heard by TV stations and newspapers in Shanghai.

Television stations and newspapers heard the news and immediately arranged for people to follow up on the report.

As a result, Sun Hai and everyone in his store actually appeared on TV and in newspapers, and were publicized as good people and good deeds in Shanghai.

Because it was reported, in addition to interviewing Sun Hai and the people in his store, we also have to interview Feng Zhengming, the boss behind the scenes.

Feng Zhengming only said a few words about himself during the interview, and the rest was all praise for Sun Hai.

"Sun Hai is the apprentice of my third senior brother. He is the eldest disciple of my third senior brother. When my business was not doing well at the beginning, he came to work with me in my dry rice shop. Later, because he was honest and willing to study his craft, my third senior brother accepted him as his apprentice.

I'm really not surprised at all that he would do something like this because that's the underlying kindness of his character.

And I believe that every employee in every one of my stores will lend a helping hand if they encounter similar situations.

I always believe what my master taught me: to cook, one must first be a good person. Only when you are a good person, can you cook well. "

Feng Zhengming's words in the interview suddenly elevated Sun Hai's status a lot.

Sun Hai's store was even selected as a moral model store in Shanghai.

When the sign was hung up, Feng Zhengming and others were also present to congratulate.

Sun Hai was originally embarrassed to list the business himself and wanted Feng Zhengming to do so.

But Feng Zhengming smiled and said: "This is the honor for you and everyone in your store. You should hang the sign together with everyone in your store."

At Feng Zhengming's reminder, Sun Hai called everyone in the store.

Together they hung up the sign of moral model.

It makes Sun Hai and everyone in the store very proud.

Feng Zhengming is also very proud of Sun Hai and his friends.

He also gave bonuses to everyone in Sun Hai's store.

After the incident in Sun Hai’s restaurant, Feng Zhengming formally convened a meeting of Zhengluxing Catering Group.

At the meeting, Feng Zhengming publicly announced the establishment of a moral role model bonus within the company.

Any branch, or anyone in a branch, who does good deeds will be rewarded.

And if by the end of the year, the branch's reputation has not declined and there are no complaints from customers.

Feng Zhengming would also take out a portion of the profits from each store and give it to everyone in the store as bonuses.

When Feng Zhengming set up such a bonus pool within Zhengluxing.

We soon received some feedback from various branches.

Some of the minor attitude issues among the branch service staff are gradually being improved.

When several old masters in Quancheng and Feng Zhengming's two grandfathers learned about this, the old people had to admit that Feng Zhengming always did good things that were beyond their expectations.

Mr. Situ said to Feng Zonghe with emotion: "Your grandson always does things that are beyond everyone's expectations, but are also reasonable."

Feng Zonghe was particularly appreciative and happy about Feng Zhengming's actions.

"This shows that this child has a kind heart and is a truly good person."

Mr. Situ: "He is more than a good person. He can even be called a role model."

Feng Zonghe: "Hahaha, Brother Situ, you're exaggerating. In fact, he does all this to improve the reputation of his store, attract more customers, and make more money."

Mr. Situ agrees with this.

"Actually, everyone knows that he is trying to build a good reputation for his store and attract more customers to make money, but who can say that he is doing something wrong? He really deserves to make money."

After talking about this, Mr. Situ asked, "His new restaurant is about to open. Are you going there this time?" Feng Zonghe: "I didn't want to go at first. It's too much of a trip from Quancheng to Shanghai, but he kept calling me and asked his second aunt and third uncle to persuade me. I had to go."

Mr. Situ laughed: "Hahaha, we should go. We should go and see what his high-end restaurant looks like."

Feng Zonghe suddenly asked: "Brother Situ, tell me, why does Zhengming insist on opening this high-end restaurant?"

Mr. Situ: “Because our country is catching up with the international community, many foreign chefs are pouring into the country, and many domestic bosses are also learning from overseas restaurants and opening some high-end restaurants.

If Zhengming doesn’t occupy this market, he may end up having to follow other people’s standards.”

When Feng Zonghe heard this, he immediately understood Feng Zhengming's true intention.

“It turns out that he wants to set his own standards and not use other people’s standards.”

"Yes, he has been making that recommendation guide for the past few years to lay the groundwork for now."

Mr. Situ analyzed Feng Zhengming's plan: "He wants to build such a high-end restaurant with such a big fanfare. His purpose is to establish a standard for Chinese cuisine and prevent others from defining our food culture with their standards."

After listening to Brother Situ's analysis, Feng Zonghe said seriously: "Okay, then we have to support him."

Mr. Situ: "I also helped him find some old friends, and we helped him build up momentum together, just in time to take advantage of the attention that Sun Hai's store has won this time."

Feng Zonghe: "I never thought that Zhengming would make it this far."

Mr. Situ: "He had his own ideas from the beginning and determined his goals very early, so he took every step very steadily."

At this point, Mr. Situ looked at Feng Zonghe and said, "Maybe it was also influenced by you."

Feng Zonghe was stunned for a moment, then waved his hands: "No, no, Old Yan has influenced him more in this regard. He used to follow Old Yan for a long time in Yanxi Tower."

Mr. Situ: "You and Lao Yan have both influenced him. If it weren't for you, he wouldn't have achieved such success."

Feng Zonghe: "He has surpassed us."

Mr. Situ: "Hahaha, it is necessary for our children to surpass us. Each generation will be stronger than the previous one."

Feng Zonggu also agreed: "Yes, each generation is better than the previous one."

Feng Zhengming's old villa restaurant has finally entered the final preparations.

He specially invited staff from several of his own stores to go to the Old House Restaurant to try the food.

Feng Zhengming and Xia Hui brought five apprentices, Sun Decai, Hou Dong, Gao Yongfu, Tang Yong and Lu Haisheng, to cook in the restaurant kitchen for the first time.

Under the leadership of Feng Zhengming, they started working in the morning and prepared all kinds of materials in advance.

Especially for soup, Feng Zhengming prepared several different kinds of broth.

Among them are the broth and clear soup common in Shandong cuisine, as well as the shrimp soup and milk soup specially prepared by Feng Zhengming.

Each soup takes a long time to cook, so it takes a long time to prepare.

Feng Zhengming even used some specialties from Qi and Lu.

For example, the pancakes from Qi and Lu, as well as some pickled vegetables from various places, were all put to good use by him.

Of course, the most important specialties of Qilu, the large prawns, knife fish and sea cucumbers from the Bohai Bay must also be arranged.

This meal also surprised everyone in the four stores in Shanghai.

They really didn't expect that the food Feng Zhengming asked them to taste would be so delicious.

Some traditional classic Shandong dishes have also been improved by Feng Zhengming.

For example, for the three-thread hydrangea scallops, Feng Zhengming does not serve a large portion for the whole table. Instead, he serves it in small bowls, with a small portion for each person.

There is also the classic scallion-fried sea cucumber, which is also served individually to each person.

In addition to steamed scallions and roasted scallion segments, Feng Zhengming also added some crispy scallions.

Crispy Onions are made from the best scallions from Zhangqiu, which are cut into wide strips and fried until golden brown.

This design adds a different touch to the scallion-fried sea cucumber.

Braised cabbage with prawns is naturally a specialty of Feng Zhengming's restaurant. Especially when it is cooked with shrimp soup and shrimp oil, the aroma of shrimp will fill the whole room as soon as it is served.

When eating, the sweetness of the cabbage and the sweetness of the prawns mixed together is really an ultimate delicious taste enjoyment.

In addition to Shandong cuisine, Feng Zhengming also served some dishes from other styles.

For example, the classic Huaiyang cuisine dish of chicken tendon porridge was served.

There is also a famous Cantonese dish: Searching for Dragons in the Snow.

And a classic Sichuan dish: chicken tofu pudding.

Feng Zhengming is very particular in his selection of these classic dishes from all over the country.

First of all, the taste is light, and secondly, the ingredients and techniques are exquisite.

The most important thing is that these dishes all have a very critical point, which is to prepare good soup.

And soup happens to be the most basic thing for Feng Zhengming, a Shandong cuisine chef.

So adding these dishes was an easy task for Feng Zhengming.

After the food tasting, everyone was amazed. The staff from the four restaurants all praised Feng Zhengming's cooking skills and felt that if such dishes were introduced, the restaurant would surely become a big hit.

Jiang Chengzhe was even more convinced: "I'm really impressed by you. How did you master all these dishes from so many different cuisines?"

Feng Zhengming: "These are actually not difficult. The techniques of the dishes I chose are all found in Shandong cuisine."

“Is it all in Shandong cuisine?” Jiang Chengzhe was a little surprised.

Feng Zhengming explained with a smile.

"Think about it, some dishes from other cuisines also require broth, such as Snow-Seeking Dragons and the technique of scrambled egg whites. Isn't it very similar to the lotus crab in Shandong cuisine?"

After being reminded by Feng Zhengming, Jiang Chengzhe thought about it carefully and felt that many techniques were indeed similar.

As long as you can master the techniques and have good basic skills, you can indeed achieve mastery of everything.

Jiang Chengzhe feels that this is Feng Zhengming's real advantage.

Even the dishes cooked by Feng Zhengming include baby pigeon, which is common in Hong Kong-style Cantonese cuisine.

The only difference is that he used the braised dish method from Shandong cuisine.

The taste is also very unique and delicious.

Feng Zhengming’s way of cooking abalone also uses some Shandong cuisine methods.

Jiang Chengzhe couldn't find any flaws even if he wanted to find any.

Not to mention, Feng Zhengming improved the dish of stuffed pig's trotters by the famous overseas chef Kofman.

Feng Zhengming has used the traditional Shandong cuisine techniques to create the dish.

The stuffed pig's trotters are cut into pieces before being served.

When it’s served and you pick it up to eat, you can’t even tell what it is at first?
After the food tasting, Feng Zhengming seriously asked everyone to ask some questions.

At first everyone thought there was nothing wrong with it.

Feng Zhengming was very serious: "You can't find no problems. There are always things I haven't done well. It doesn't matter. Feel free to tell me. If you want my restaurant to be a success, you have to tell me."

After hearing what Feng Zhengming said, everyone started to talk about some of the problems they had experienced.

They were all minor issues with details, but Feng Zhengming still carefully wrote them down in his notebook.

After another week of settling down, Feng Zhengming finally invited the first batch of guests to attend the official opening of his restaurant. (End of this chapter)