1984: Starting from a bankrupt Sichuan restaurant

Chapter 163 Inheritance (1.3 words long chapter)

Kong Rui took the tea, took a sip, and smiled as he helped the two kneeling boys to their feet. "Qingfeng and Qingjie, from today onwards, you will be my apprentices and learn to cook with Huaifeng."

There's a saying in our line of work: "A thousand taels of gold wouldn't sell the Way, but a gift would be given to an old friend at the crossroads."

"You are my nephews, so I'm taking you on as apprentices to pass on our family's skills. No matter how much you learn in the future, you must not pass it on to anyone else, understand?"

"Understood." The two boys lowered their heads, their hands clenched tightly in front of them, their voices somewhat immature.

They wore worn-out cotton and linen clothes that hung loosely on their bodies, like they were hanging on bamboo poles. Their slightly hunched backs even revealed their bony bones.

Zhou Yan sighed inwardly. Kong Qingfeng's memory must be particularly vivid. When he first became a disciple, he was indeed skin and bones, and you could tie his belt with a straw.

He glanced at the wall beside him, where a date stood out prominently: March 12, 1918.
Kong Qingfeng successfully became an apprentice.

Zhou Yan saw tension in the boy's eyes, but also a glimmer of hope.

The simple yet elaborate apprenticeship ceremony concluded successfully under the witness of the three masters.

Kong Huaifeng put down the tray, put his arm around the two thin boys' shoulders, and walked out with a smile: "Qingfeng, Qingjie, come on, I'll show you where you'll be staying. Starting today, you'll be living in the same room as me."

He was a full head taller than the two of them, and looked confident and sunny.

The house was small and not luxurious; it consisted of a main room, a small courtyard, and two rooms.

Three boys shared a room with two wooden beds, leaving only a half-meter-wide passageway. A stack of books sat at the head of the beds.

As darkness fell, Kong Qingfeng and Kong Qingjie sat on the bed, touching the soft quilt and looking at the doors and windows that could be closed tightly, their eyes sparkling.

Kong Huaifeng sat opposite them and smiled, "It's a bit cramped, but my father said we'll make do since we're just back. We'll move to a bigger house in a couple of years when we've made some money."

"Brother Huaifeng, isn't the house big enough?" Kong Qingjie looked around, his eyes full of joy. "This is much bigger than our house, and we even have cotton quilts to sleep on. At home, we sleep on straw, and the quilts we used to sleep under got wet from the rain a few days ago, so they weren't warm at all. This quilt feels so comfortable. Is it for me and my older brother?"

Kong Huaifeng's smile froze, and a hint of pity appeared in his eyes. He opened his mouth, his voice a little muffled: "Yes, Qingjie, you and Qingfeng sleep in that bed. You're both thin, so squeeze in. I'll sleep here."

"Thank you, Brother Huaifeng!" the two boys said excitedly.

Kong Huaifeng laughed and waved his hand, saying, "You're welcome. Let's go to sleep now. We have to get up early tomorrow to practice our knife skills. If we get up late, my old man will scold us."

The three of them quietly climbed into bed, blew out the oil lamp by the bedside, and Kong Huaifeng fell asleep in no time, snoring softly.

On the other bed, Kong Qingjie, still a little sleepy, whispered, "Big brother, this blanket is so comfortable. I've never slept in such a comfortable bed before..."

"Qingjie, we must make something of ourselves in this life! We must ensure that every member of the Kong family has enough to eat and a warm bed to sleep in." Kong Qingfeng lay on his back, looking at the ceiling, his eyes shining with determination in the darkness.

The sound of my younger brother snoring loudly came from beside me, even louder than Kong Huaifeng's next door.

Kong Qingfeng smiled and shook his head, then reached out to tuck the blanket around him before quickly falling asleep himself.

……

Zhou Yan's vision went black for a moment, then brightened again.

A line of red dates on the wall: June 13, 1918.
There were three stone tables in the open courtyard, with three stools on each table. It was just getting light outside.

Two boys stood in front of a chopping block, holding kitchen knives, cutting winter melon.

Three months later, Kong Qingfeng and Kong Qingjie's thin cheeks had noticeably gained weight, and their thin cotton and linen clothes no longer showed their bony frames as before.

Both men's left hands were covered with old and new scars, especially Kong Qingfeng, whose hands were covered with a dense array of scars.

In June, the mornings are often quite muggy.

Both of them had beads of sweat on their foreheads.

Of course, it wasn't necessarily because of the heat, because there was also a master standing nearby holding a ruler.

"Snapped!"

The ruler struck Kong Qingjie's right hand, immediately leaving a red mark.

Kong Rui said with a stern face, "Look at what you've cut! Are those two slices of winter melon the same thickness? Your fingers are so far apart, as if you're afraid of getting even a little bit touched by the knife. How are you going to practice your straight-knife technique?"

"I'll tell you to hold the material in your left hand, make sure it's steady, use the first joint of your middle finger to hold the blade, and cut while moving backward, making sure the distance you move backward is the same, so that the slices will be the same thickness!"
"The more afraid you are, the more likely you are to cut your finger with a knife."

Kong Qingjie gripped the knife tightly, not daring to let go. He pulled his hand back slightly, tears welling in his eyes. He nodded and whispered, "Master, I understand."

“Cut another piece of winter melon and keep practicing! I’ll watch you cut it!” Kong Rui said in a deep voice, his expression still serious.

Kong Qingjie cut off a piece of winter melon, took a deep breath, and then carefully continued cutting.

"Keep your left hand steady! Yes, that's it. Make a straight cut, straight up and down, not too far in or out, otherwise the slices and shreds will look terrible."

"Your wrist needs to be flexible! Joints can move, they're not made of stone, right, like this..." Kong Rui instructed Kong Qingjie while turning to look at Kong Qingfeng beside him.

Kong Qingfeng's grip on the knife was quite steady; the knife moved straight up and down, and although the slices he made were still a bit thick, they were generally quite even.

Another new wound appeared on his hand, and blood slowly flowed out from his middle finger. The cut wasn't deep, and he didn't even frown. He calmly finished cutting the piece of winter melon in his hand before picking up the gauze next to him to wipe the blood from the wound. Without his master reminding him, he went to cut another piece of winter melon and continued cutting.

Kong Rui nodded slightly, then turned his gaze back to Kong Qingjie, frowning slightly: "Raise your hand higher! Use the strength of your wrist to cut, so that the blade has a natural rebound when it hits the block. Find that feeling first!"

Zhou Yan watched intently from the side, his mind flashing back to many memories of when he practiced knife skills. Countless images overlapped, so similar that even his master's words were the same.

Perhaps this... is also a form of inheritance?
The courtyard gate was pushed open, and Kong Huaifeng carried in two large winter melons weighing over twenty pounds each, smiling as he said, "Old man, the winter melons are cheap today. I bargained a bit and bought two for the price of one and a half a year as usual."

"Your youngest son can even bargain now, that's good." Kong Rui came over and helped him take the winter melon and put it in the cool shade of the kitchen. He smiled and patted the white dust off his shoulder. "You, as his senior, should keep an eye on him, especially Qingjie. He hasn't made much progress in three months."

Kong Huaifeng said gently, "Old man, Qingjie is still young. He can't even hold a kitchen knife properly, so it's understandable that he doesn't cut very well. I'll take him to train for a while and build up his strength first."

Kong Rui shook his head and said seriously, "Twelve years old is not young. Since he has become an apprentice, he should have a proper attitude. Qingfeng's talent is not as good as his. He cuts at least twice as many winter melons as Qingfeng every day and is already close to mastering the basics of the straight knife technique."

Kong Huaifeng couldn't help but shake his head with a smile: "Qingfeng is too diligent, practicing for eight or nine hours a day. Our chickens are afraid of winter melons and pumpkins. Should we buy another goose to raise?"

"Stop rambling. If I tell you to go and watch, then go and watch!" Kong Rui reached out and patted his head, laughing, "Starting today, you'll learn how to make braised yellow catfish with me."

"Really?!" Kong Huaifeng's eyes lit up. "Great! It wasn't for nothing that I've killed thousands of yellow catfish over the past three years; it's time for me to cook them!"

Kong Rui smiled and shook his head, then turned and walked towards the main room.

Kong Huaifeng peeked into the direction of the main room, went into the kitchen and poured out two bowls of cold tea, whispering, "Shh, drink it quickly, then you can cut it!"

The two boys gently put down the kitchen knife, took the large bowl with both hands, and gulped it down. In no time, they finished the bowl of cold tea, and at the same time, they breathed a sigh of relief and grinned at Kong Huaifeng.

"Alright, get back to practicing, don't slack off." Kong Huaifeng took the bowl back and looked at the two of them seriously, saying, "Master said that once you've mastered the straight knife technique, he'll take you into the kitchen of Leming Restaurant. That's when the real knife skills training begins."

"Senior brother, isn't that even harder than now?" Kong Qingjie said with some distress.

Kong Qingfeng's eyes lit up. "Senior brother, if we go to the kitchen, will we be able to cut things other than pumpkins and winter melons?"

“That’s right. Leming Restaurant has hundreds of dishes on its menu. As long as you’re willing to cut, there are plenty of ingredients for you to practice with.” Kong Huaifeng nodded with a smile.

"Great! From today onwards, I'll practice for two extra hours every day to master the straight sword technique as soon as possible!" Kong Qingfeng clenched his fist, somewhat excited.

"Brother, please let me go!" Kong Qingjie looked up, his eyes filled with tears: "I'm your own brother..."

“My foolish brother, only through hard work can one change their destiny!” Kong Qingfeng reached out and patted his shoulder. “You are no exception.”

……

The screen dimmed and then lit up again, revealing that they had arrived at a spacious kitchen.

Time: 1918.8.13
In front of the long cutting board, Kong Qingfeng held a cleaver and chopped potato chunks with a determined look in his eyes. Two buckets of chopped potatoes were already soaking in the wooden bucket next to him.

After cutting the potatoes, cut the cucumbers, bitter melons...

Cut into chunks, slices, shreds, strips...

Time seemed to be flowing rapidly on the wall day by day. His straight-knife technique became more and more skillful, and he cut faster and faster, and cut better and better.

Kong Rui and Kong Huaifeng would appear from time to time to correct and guide his movements, and sometimes they would even teach him personally.

It was three months later when Kong Qingfeng began to learn the push-cutting and pull-cutting methods.

Kong Qingjie, whom we haven't seen for a long time, finally appeared in the kitchen.

He had grown half a head taller and gained some weight. He placed the cutting board next to Kong Qingfeng and looked at Kong Qingfeng, who was cutting meat into strips, with an envious expression: "Brother, you really learned how to cut meat into strips? Master only let me touch cucumbers for the first time yesterday."

"In the workplace, call me senior brother." Kong Qingfeng didn't even look up. "Hurry up and cut yours. You finally passed Master's test. Cut this bucket of potatoes today. If you cut them well, leave them. If you don't cut them well, you'll have to go back and practice for three more months."

"Oh!" Kong Qingjie responded, picked up the cleaver and carefully chopped the potatoes. His movements were not fast, but his posture was quite standard. The potato pieces he cut were neat and uniform in size.

"Brother, aren't you going to take a break?"

"Senior brother, are these my potatoes?"

"Second Senior Brother, this is Senior Brother's yellow catfish, are you going to fight over it and kill it too?"

"Kong Qingfeng, stop! You're scaring me..."

Kong Qingjie stood in the corner, watching Kong Qingfeng, who was frantically doing all the chores in the kitchen like a butterfly, with a mixture of confusion and a touch of melancholy.

"Qingjie, what are you doing standing here?" Kong Huaifeng asked with a smile as he looked at Kong Qingjie, who was standing there in a daze, as he was about to serve a plate of braised yellow catfish.

"Senior Brother, isn't Second Brother Dunzi? Why does he do everything?" Qingjie asked in confusion.

Upon hearing this, Kong Huaifeng glanced at Kong Qingfeng, who was wiping the stove for his master, and said with a smile, "Being a chef is a profession that requires diligence. Only diligent people can learn more skills from their master. Look how fast Qingfeng has improved recently. It's not just his knife skills that have improved."

Kong Qingjie scratched his head: "Aren't we just starting to learn knife skills and techniques?"

Kong Huaifeng laughed and said, "It's alright, you should first learn the knife skills and techniques."

Time passes day by day.

Kong Qingfeng's knife skills became increasingly refined, and he successively mastered sawing, side cutting, and rolling cutting methods.

And the flat blade, retractable blade, pull blade, oblique blade, and reverse blade in the flat blade method.

The cleaver technique involves mastering straight cuts, follow-up cuts, and slap cuts.

He is also skilled in using techniques such as patting, pounding, chopping, and slicing.

During this time, Kong Huaifeng followed along at the stove next to him to learn how to cook. He was repeatedly scolded by Kong Rui, beaten with a ruler, and verbally abused.

Kong Qingjie trembled beside him and cut even more carefully.

Three years have passed in the blink of an eye.

Kong Qingfeng became the most popular chopping board operator in the kitchen of Leming Hotel. Whenever there was an important banquet, the head chef would specifically ask Kong Qingfeng to chop vegetables.

Kong Qingjie's cooking skills are still a bit lacking, but his basic skills are solid. He doesn't stand out among the kitchen staff, nor does he hold them back.

……

Time: 6:00 AM, March 12, 1921
The morning market in the north of the city.

As dawn broke, Kong Rui walked ahead, with Kong Qingfeng following behind him carrying an empty bamboo basket.

"Qingfeng, your knife skills are already quite proficient. Starting today, you will formally learn to cook with me." Kong Rui said as he walked, "To learn to cook, you must first learn to 'recognize and select'. The ingredients you cut in the kitchen every day are purchased by a special purchasing team, but as a chef, you must understand what kind of raw materials they are and what their specifications and requirements are."

"For a chef to be able to work independently, the most basic requirement is to be able to select ingredients. And the freshest ingredients are hidden in this morning market. To get the best ingredients, you have to get up early and work late, rain or shine, even when you're cutting knives."

"Look at this yellow catfish, it's of such good quality, so lively and healthy, without a single scratch on its skin. They were all caught in the river. This size is perfect for braising."

"When choosing vegetables, you should look at them, touch them, and smell them. For example, when choosing cucumbers, you should choose those with many hairs, which feel prickly and hard to the touch, and have a fresh fragrance. Whether you smash the cucumber or shred it for a cold salad, it will have a good texture and be very juicy."

"Look at these green peppers, the curved ones have thinner skin and are spicier than the straight ones. We can choose according to the customers' preferences..."

With his hands behind his back, Kong Rui led Kong Qingfeng to look at each vegetable stall one by one, occasionally squatting down to pick and choose, explaining to him the techniques for selecting vegetables and the differences between good and bad ones.

People usually buy some vegetables once they get their hands on them, and the vendors are happy to oblige.

Zhou Yan followed behind, listening attentively. The patriarch's explanation was incredibly detailed, completely breaking down his own experience and teaching it to his disciple bit by bit.

He listened attentively the whole way and benefited greatly from it.

Unfortunately, once he begins his appraisal, the good or bad is impossible to hide.

However, it's not entirely useless. If he takes on apprentices in the future, this knowledge will be fresh and readily available.

What is inheritance?
It's not a recipe, nor is it advice from an expert.

Instead, it's a complete set of methods to guide a complete novice into becoming an excellent chef step by step.

Kong Qingfeng, this naive young man, spent three years honing his knife skills, while during those three years, Kong Huaifeng progressed from a kitchen helper to a real chef, and was about to begin taking charge of the kitchen independently.

Three years from now, Kong Qingfeng may also grow into a qualified chef.

The training period for a Confucian-style chef is generally six years. Those who can independently cook after six years are considered to have good talent.

If you still can't figure it out after six years, then you can only keep practicing until you become a master.

So when they heard that Zhou Yan had only studied cooking for two and a half years, yet he had managed to cook such a delicious and spicy pork liver dish, their shock was beyond words.

After browsing the morning market, my basket was full.

Kong Qingfeng stood up straight.

Three years have passed, and the seventeen-year-old boy has shed the naivety and frailty he had when he first arrived in Jiaozhou City. He is now about the same height as Kong Rui, looks quite strong, and his eyes have become resolute.

The donkey cart swayed and wobbled until it stopped outside the kitchen of Leming Restaurant.

Kong Qingfeng followed his master into the kitchen with a basket on his back. Kong Huaifeng and Kong Qingjie had already arrived at the kitchen and went forward to help put the basket down.

"Today, the young master of the Duan family is turning three. The Duan family has booked a small banquet at the Leming Hotel and specifically requested that Lao Luo and I be in charge of cooking." Kong Rui looked at the three of them and said, "We need to cook five dishes today. Lao Luo will cook three, and the three of you will assist me to make sure there are no mistakes."

“Yes!” the three replied in unison.

"Master, is it the Duan family, the largest family in Jiaozhou?" Kong Huaifeng asked curiously.

Kong Rui laughed and said, "Which other Duan family could it be?"

On the other side, Lao Luo was also instructing his two apprentices: "Today we are going to make snowflake chicken soup, braised pork in a jar, soft-fried thumb rings, and boiled cabbage in clear broth. These four dishes are the signature dishes of our Lao Luo family. If you do well, the Duan family will reward you handsomely. So keep your spirits up! If you make a mistake, it will not only be a disgrace to our Lao Luo family, but also to the master of the house."

"Yes!" Da Luo and Xiao Luo echoed, their eyes also shining.

“A three-year-old young master of the Duan family? This is… Duan Yuyan’s grandfather, Duan Xingbang?” Zhou Yan pondered. The timeline matched perfectly. Feiyan Restaurant and Leming Restaurant were the two most famous restaurants in Jiaozhou City. It wasn’t surprising that the Duan family ate at Leming Restaurant.

Zhou Yan's eyes turned to the bald, middle-aged chef known as Lao Luo. Snowflake chicken soup, braised pork in a jar, and deep-fried thumb rings were all famous dishes. When he was working in social media, he had tried the private kitchens of several masters, but he always felt that they were not quite right.

Especially the snowflake chicken soup, which is why it has almost been lost in major Sichuan restaurants.

Since we're already here, and he can't interfere with the process, wouldn't it be a waste not to take a look?

He controlled his body to float towards the three of them, Lao Luo and his apprentices, who were starting to make preparations, but suddenly crashed into an invisible wall.

He tried to peek, but all he could see was a white blur. He tried to eavesdrop on some techniques, but his ears were ringing and he couldn't hear anything.

Zhou Yan retreated behind Kong Qingfeng, and the three of them, including Lao Luo, became clear again.

He probably gets it.

Kong Qingfeng's fragmented memories are primarily from his perspective; details he cannot see or hear are naturally also beyond Zhou Yan's ability to examine closely.

"For a chef to establish themselves and become a renowned chef, they need a signature dish. A signature dish, besides being delicious, must also be something that ordinary chefs can't make, or at least can't make as well as you," Kong Rui said as he took the vegetables out of his basket. "What's our Kong family's signature dish?"

"Fish!" the three answered in unison.

Kong Rui smiled and nodded: "That's right, fish is my specialty. All the gourmets in Jiaozhou City know that I cook fish well. So the Duan family ordered three fish dishes today: crispy fish, braised rock carp, and braised yellow catfish, all of which are considered my signature dishes."

Secondly, the eels from our Linjiang River area are also very famous. I'm pretty good at cooking them, so they ordered a dish of Linjiang eel shreds and a pocket tofu.

"Huaifeng has almost mastered these five dishes, but the taste is still not quite right. Do you know why?"

Kong Qingfeng asked in confusion, "Master, I think Senior Brother's fever has subsided quite well, hasn't it?"

“Exactly!” Kong Qingjie echoed.

Kong Rui smiled and shook his head: "It looks good, but the cooking time and seasoning are actually a bit lacking. The reason is simple: when he was helping out in the kitchen, he mostly assisted me and didn't have many opportunities to do it himself."

Skills are valued for practice; practice makes perfect. No matter how much a master teaches, it's not as valuable as the insights gained from doing it yourself.

Starting tomorrow, he will be cooking independently, and he will become more and more skilled, gradually refining his craft to perfection.

Kong Huaifeng said earnestly, "Master, I will humbly summarize my experiences and continue to improve."

Kong Rui said, "Come on, let's start by preparing the eel strips..."

The kitchen gradually became busier, and the four masters and apprentices had become very coordinated and skilled, with a clear division of labor.

Zhou Yan was somewhat overwhelmed by what he saw and could only remember the general process. His attempt to learn the art from memory was thus thwarted.

However, the snowflake chicken soup and boiled cabbage in clear broth made by Lao Luo next door amazed Zhou Yan when they were served.

On a large white porcelain plate, a pile of chicken gizzards, as white and flawless as snowflakes, is dotted with tiny red particles. When the waiter picks up the plate, the snow pile trembles, white with a hint of red, looking quite stunning.

The boiled cabbage in clear broth looked unremarkable, but it was served in a blue and white porcelain bowl. The light yellow broth was clear as water, without a trace of oil, and a few small cabbage leaves floated in the soup.

Kong Huaifeng, Kong Qingfeng, and the other two turned to look at the finished dish, their eyes filled with surprise.

"Can boiled cabbage be considered a representative dish?" Kong Qingjie whispered.

"Shh." Kong Qingfeng glared at him.

"Boiled cabbage in clear broth is a famous dish. The skill lies not in the cabbage, but in the broth. Because it looks so elegant and refined, many celebrities and sophisticated people like to order it." Kong Huaifeng explained to the two of them, "Old Luo's boiled cabbage in clear broth and snowflake chicken soup are the signature dishes of our Leming Restaurant."

"Huaifeng, you have a better eye than your old man," Old Luo said with a smile as he was scooping out meat from a jar.

"Tch, what's so special about a pot of clear soup? I'll look up some old recipes tomorrow and I can make it too," Kong Rui said with a smirk.

"Come on, just be a fish and that's enough," Old Luo said.

One dish after another was carried out from the kitchen.

Kong Huaifeng made an excuse to go to the outhouse, but actually slipped into the front hall to watch the commotion.

The waiter pushed open the door to the private room with the dishes. Inside, men and women dressed in fine clothes were sitting around a young master dressed in blue silk, who was being fawned over like a star.

Zhou Yan glanced at him and saw that the young master was handsome and had a wealthy appearance.

……

The scene changes.

Kong Qingfeng had grown into a young man, standing in front of the stove with a slightly tense expression.

"Qingfeng, don't be nervous. Today is your first time cooking independently. Relax. As long as the dishes pass the employer's and master's approval, you'll be able to cook some simple dishes on your own from now on," Kong Huaifeng said with a smile, gently reassuring him from the side.

"Second Senior Brother, you can do it!" Kong Qingjie clenched his fist to encourage him.

"Okay." Kong Qingfeng's expression softened slightly. He glanced back at his master and employer standing outside the kitchen, took a deep breath, picked up the cleaver, and began to cut the pig liver.

Zhou Yan looked at the red date on the wall: March 28, 1925.
Four years have passed in the blink of an eye.

Kong Qingfeng should be 21 years old now. Seven years have passed since he became an apprentice and started cooking.

If you can pass this test today, you will be considered to have completed your apprenticeship.

Kong Huaifeng is twenty-four years old this year. He has lost the youthful innocence and gained more maturity and composure, with a touch of scholarly elegance in his eyes.

Kong Rui, who was standing outside the door, had more wrinkles around his eyes and looked a bit older than he had four years ago, but he was still in good spirits and had a rosy complexion.

It looks like today's dish is stir-fried pork liver.

That makes sense; it's a dish that really tests your seasoning and cooking skills.

Kong Huaifeng and Kong Qingjie stepped aside and quietly watched Kong Qingfeng chop and stir-fry vegetables.

Soon, a dish of stir-fried pork liver was ready.

Zhou Yan glanced at it.

A delicious plate of stir-fried pork liver.

Surprisingly, it can even be used to identify memory fragments.

Kong Rui and the landlord walked in, each taking a pair of chopsticks, and tasted a piece of spicy pork liver under the tense gazes of the three.

Kong Rui didn't rush to speak, but instead looked at his employer.

After tasting it carefully, the host nodded slightly: "Not bad, but the saltiness is a bit lacking, the cooking time is a little too long, and the gamey smell needs to be reduced further. Qingfeng, you can start cooking the dishes ordered by the customers in the hall."

Kong Rui then spoke up, saying, "The boss is right. The cooking and seasoning are still lacking. We need to learn and practice more to improve."

"Yes, that's fine." Kong Qingfeng nodded respectfully, his face unable to hide his excitement.

The host put down his chopsticks and left.

"Qingfeng, congratulations on passing!"

"Big brother, you're amazing!"

Kong Huaifeng and Kong Qingjie both looked excited.

Kong Rui smiled and patted him on the shoulder: "From today onwards, you've officially graduated, but there's still a long way to go before you become a good chef. To become a renowned chef, you must be skilled in selecting ingredients, meticulous in cutting and preparing them, precise in controlling the heat, appropriate in seasoning, and beautiful in presentation. Skills are valued for their proficiency; proficiency leads to mastery."

"Your disciple will remember this!" Kong Qingfeng bowed deeply to Kong Rui.

Zhou Yan watched this scene from the side, a smile also appearing on his face.

I spent seven years learning to cook, enduring all sorts of hardships.

The moment I finished my apprenticeship, I truly became a chef.

That night, after returning home, the four of them had a drink together.

The master's wife drank a cup with him, and they were both quite happy.

The screen begins to zoom in rapidly.

Kong Huaifeng took over the cooking, starting with the dishes for the casual diners in the main hall.

He would volunteer to cook whenever he had the chance, never complaining about the hardship or the fatigue.

When he wasn't cooking, he would help other chefs with cutting and preparation, continuing to hone his knife skills.

Kong Huaifeng was always one step ahead of him; he was more talented and more insightful.

Over the course of more than a decade, the names of the Kong family father and son have become well-known in Jiaozhou City, becoming a celebrated story.

Kong Qingfeng often heard people talk about it, and he would smile, but secretly he was determined to improve. The next day, he would practice for an extra hour.

Day after day, year after year.

After ten years of hard work, he finally managed to cook his dishes for the second-floor VIP seats and into the private rooms of Leming Hotel.

The illustrious reputation of the Kong family father and sons transformed into that of the Three Outstanding Kongs. The name of the Kong School began to circulate.

Kong Qingjie?
Zhou Yan searched carefully and found that in 1936, at the age of thirty, he was still working as a laborer...

Kong Qingjie drove the donkey cart with Kong Qingfeng to buy ingredients, grinning and saying, "Big brother, I think it's fine to be a kitchen helper for the rest of my life. Master, senior brother, and you are all famous chefs who have to cook so many dishes every day. I'll just do the chopping and preparation for the three of you and guard the rear. It's the same!"

I'm really not talented at cooking, but I'm good at chopping wood, and my employer pays me a good salary. It's enough to support Juan and our two kids."

Kong Qingfeng looked at him in silence for a long time, then nodded: "That's acceptable too."

……

"Big brother! Big brother! Qingjie left a letter, but I can't find him anywhere. Can you see what it says?" A pregnant woman, leading two teenagers, walked into the kitchen and handed a letter to Kong Qingfeng with red eyes.

Kong Qingfeng looked at the crooked handwriting on the letter: To A-Juan

His face turned deathly pale.

Upon hearing the news, Kong Huaifeng rushed over, reached out to support Kong Qingfeng, and took the letter from his hand, slowly tearing it open.

The handwriting on the letter was crooked and messy, yet it filled three whole pages.

"Brother Feng, what did Qingjie write?" Juan asked, her voice trembling with tears as she looked at Kong Huaifeng, whose face was somewhat somber.

"Sister-in-law, come sit outside with me, I'll read it to you." Kong Huaifeng helped Ajuan walk to the door and sit down on the stone bench in the courtyard.

Kong Qingfeng followed and stood beside Ajuan.

"Ah Juan, I'm going to fight the Japanese devils. I'm leaving tonight and will be out of Sichuan tomorrow. Don't come looking for me."

I'm sorry, I know you're about to give birth and need care the most, but I'm leaving at this time.

The Japanese devils are so hateful! They invaded our land, killed our people, and raped our sisters.

If one of my three brothers had to go out of Sichuan to fight the Japanese, it could only be me.

The eldest brother is already a renowned chef, having learned his grandfather's culinary skills; he's destined to carry on the Kong school of cooking. The third brother is only twenty, just married, and doesn't even have a child yet…

Brother Huaifeng, Big Brother, I knew that Ajuan would come to you with the letter, so I wrote a few words for you as well.

Brother Huaifeng, I'm so grateful for the help you taught me to read and write. Thank you for all the care and love you've given me over the years.

Brother, please kowtow to Master, Master's wife, and our mother for me. I will wait for Qingjie to return so I can fulfill my filial duties to them.

Ah Juan is asking you and your sister-in-law to take good care of the baby. After the baby is born, please ask the master to help name it.

Qingjie.

Kong Huaifeng finished reading the letter in a low voice, his eyes already red.

"How could he be so heartless? So heartless!" Juan cried loudly.

Kong Qingfeng held her shoulders, tears streaming down his face.

Looking at the scarlet date on the wall: March 6, 1938, Zhou Yan felt a pang of sorrow.

"Sister-in-law, don't worry, A-Jie will definitely come back." Kong Qingfeng said firmly, "As long as I have food to eat, you and the three children will never go hungry. When they are older, they can come and learn to cook from me, and they will all have a skill to rely on in the future."

Kong Huaifeng also comforted her gently, saying, "Sister-in-law, I'll have your sister-in-law come to see you often during this time. You should focus on getting better during your pregnancy. I'll ask around to find out about Qingjie."

……

1938.6.1
A baby's cry rang out from the room.

Kong Rui, Kong Huaifeng, and Kong Qingfeng, who were sitting outside the door, stood up at the same time, their faces beaming with joy.

"It's born! It's born! It's a boy!" The midwife came out carrying the baby, looking at Kong Rui with a beaming smile. "Master Kong, Juan asked you to help name the child!"

Kong Rui carefully took the child from his hand, thought for a moment and said, "His father went to fight the Japanese to protect the country. He hopes that his son will become a pillar of the nation in the future, so he named him Guodong, Kong Guodong."

"Guodong, Guodong, come here, let grandpa give you a hug." Kong Qingfeng smiled and reached out to take the baby.

“Kong Guodong…so he’s my senior uncle.” Zhou Yan looked thoughtfully at the baby being held by Kong Qingfeng.
-
The screen dimmed, and when it lit up again, there was a great commotion of gongs and drums outside.

Kong Huaifeng and Kong Qingfeng were busy in the kitchen, but this kitchen was completely different from that of Leming Restaurant.

Zhou Yan quickly found the time on the wall: September 8, 1939, 10:00 AM
This time!

Isn't this the day Qiu Qi and Duan Xingbang are getting married?

"Master Kong, after the banquet dishes are ready, let's have a proper discussion. If you two are willing to come to our Feiyan Restaurant, I'll offer you double the salary, and the benefits will definitely be better than at Leming Restaurant." A familiar voice rang out.

The one speaking was Huang Silang, who was standing next to Kong Huaifeng with a fawning smile on his face.

“Boss Huang, let’s not bring this up again. My father is still the head chef at Leming Restaurant. My brother and I have worked there for over ten years. Betraying our old employer to work at your Feiyan Restaurant would be a laughing stock.” Kong Huaifeng smiled, but his tone was calm. “We’re only here because the Duan family contacted our boss and asked us to cook a few dishes. We’ll leave after we’re done, so don’t worry about it.”

Huang Silang lowered his voice and said, "If Master Kong stays at Leming Hotel and you two Master Kong come to my Feiyan Restaurant, that would be a wonderful thing! If you come to Feiyan Restaurant, you two brothers will be the head chef."

Kong Qingfeng, who was chopping vegetables, unconsciously slowed down and looked at Kong Huaifeng.

“We’re not considering it, Mr. Huang. You should hurry up and attend to your business. This wedding banquet can’t afford any mistakes; neither of us can bear the consequences,” Kong Huaifeng said, looking at him.

"Alright, then you can get back to work." Huang Silang was met with a rebuff, and walked away, his face full of resentment at being rejected.

After Huang Silang left, Kong Qingfeng whispered, "Senior brother, you're not even going to be the head chef?"

"What do you want to do?" Kong Huaifeng paused, turned to look at him, and said seriously, "If you have an idea, I'll talk to Huang Silang, and you can start working tomorrow. I'll talk to Master on your behalf; the opportunity is indeed quite good."

Kong Qingfeng hesitated for a moment, then shook his head: "Forget it! If you don't do it, I won't either! If I become the head chef, I'll be all the rage, but the master will definitely be criticized by the employer, and Lao Luo will definitely take the opportunity to speak ill of the master."

Kong Huaifeng smiled and said, "These things don't matter. It mainly depends on how you think about it. To be honest, opportunities for personal development are quite rare."

Kong Qingfeng shook his head again: "I'm not considering it anymore. Staying in Jiaozhou, there's no difference between Feiyan Restaurant and Leming Hotel. If I have the opportunity in the future, I'll see if I can go to Chengdu to try my luck."

Kong Huaifeng nodded and said nothing more.

"I heard that Miss Qiu is the most beautiful woman in Jiaozhou. I wonder how beautiful she is." Kong Qingfeng changed the subject. "I'll find a chance to go and see what's going on later. Maybe I can even get some wedding candy for the kids."

"Once we finish preparing these dishes, you can go and see them," Kong Huaifeng said with a smile and a nod.

Kong Qingfeng glanced back at the cold dish area and whispered, "The braised meat at Feiyan Restaurant is really good. I just saw them carrying baskets of it in. The braised pig ears and braised beef looked delicious."

"Their braised meat is famously delicious, and many customers come specifically for their braised beef. Last time I ordered a takeout of braised pig ears, and they were really good. Our Leming Restaurant's braised meat is a bit lacking," Kong Huaifeng replied in a low voice.

After chatting for a few minutes, the two began preparing the dishes.

"The bride and groom have arrived!"

Before long, the sounds of firecrackers and cheers could be heard outside.

The chefs in the kitchen all subconsciously looked towards the door, but none of them left their posts; instead, they all quickened their pace.

Kong Huaifeng and Kong Qingfeng only cook two dishes.

One dish is steamed river catfish, and the other is riverside eel shreds.

Plate and serve.

Their work was then considered complete.

"I'll go check out the fun up front." Kong Qingfeng took off his apron and walked towards the front hall with a smile.

When the Qiu and Duan families arranged their marriage, all the prominent figures in Jiaozhou City came to attend.

Kong Qingfeng was a cook, so naturally he didn't dare go into the front hall. He just stood outside the hall and glanced at it.

On the high platform, the bride, adorned in a phoenix coronet and embroidered robe, was exchanging vows with the young master of the Duan family, who was dressed in a blue suit.

The fan tilted slightly, revealing the bride's stunning beauty.

Zhou Yan leaned against the door, watching Qiu Qi and Duan Xingbang bowing to each other on the stage.

Duan Xingbang's waist was bent even deeper than Qiu Qi's, and his head hung even lower.

Qiu Qi's lips curled up slightly, revealing a smile.

The so-called superiors bow down for love.

At this moment, it became tangible.

Zhou Yan smiled contentedly.

This scene made up for the disappointment of only seeing them get off the bus last time.

Kong Qingfeng took a handful of wedding candies, stuffed them into his pocket, and returned to the kitchen satisfied.

After the wedding, Master Duan personally invited the two of them into a private room to express his gratitude and gave each of them five hundred silver dollars as a reward.

"Senior brother, this job was really good. Call me again next time." Kong Qingfeng followed Kong Huaifeng out of Feiyan Restaurant, his mouth almost stretched to the back of his ears in a grin. The bag containing the knives was so heavy that it took two hands to lift it.

"I'll definitely call you," Kong Huaifeng said with a smile.

The two parted ways at the entrance of Feiyan Restaurant, and then met again at the entrance of a small courtyard.

They glanced at the bags the other was carrying and both laughed.

"How much are you taking?"

"two hundred."

"Two hundred for me too."

"Knock on the door."

When the gate was knocked open, Juan looked at the two people with some surprise.

"Let's go inside and talk." Kong Qingfeng went straight in, and Kong Huaifeng closed the door behind him as he entered.

"A-Juan, here are two hundred silver dollars. Hide them well and spend them slowly. Give the three children more meat to eat." Kong Qingfeng placed two wrapped silver dollars on the table.

"Here's another two hundred." Kong Huaifeng also took out the money.

Ah Juan quickly waved her hand and said, "No, no, big brother, Huaifeng, you just gave us money last month and you often bring us food. How can this be allowed?"

"This is what we earned from helping the Duan family with their wedding banquet. We have more than we need. Just let us know if you run out next time." Kong Qingfeng took a handful of candy from his bag and put it on the table, smiling as he said, "Wedding candy, for the three children."

With red eyes, Juan said, "You have helped our family so much, I don't know how to repay you."

Kong Qingfeng waved his hand and said, "We're family, there's no need to repay us. Just take good care of the three children. When the eldest is thirteen, he can come and be my apprentice."

“Okay.” Juan nodded.

……

1945.6.3
the Kongs.

Kong Rui lay on the bed, his face deathly pale, tightly gripping the hands of Kong Huaifeng and Kong Qingfeng, who were kneeling beside him. His voice was hoarse as he said, "When the Japanese devils were driven out, burn a copy of that day's newspaper for me. The Kong school's skills, you must...you absolutely must pass them down to me..."

As soon as he finished speaking, Kong Rui's hand fell limply to his side.

"Old man!"

"Master!"

"uncle……"

The room was filled with the sound of sorrowful weeping.

Zhou Yan slowly clenched his fist. If only his ancestor could wait another three months.

……

1949.12.16
Jiaozhou City is now completely liberated.

The owner of Leming Hotel took his family and boarded a boat to head south ahead of time.

After Leming Restaurant closed for a while, it became a state-run restaurant, and all the original chefs were recalled and the restaurant reopened.

Kong Huaifeng was a highly respected and virtuous man who donated money many times during the War of Resistance against Japan. He was also literate and cultured, so he was appointed as the head chef.

Kong Qingfeng also returned, still in charge of cooking, and was once again the head chef.

Luo died of illness two years ago, and Da Luo was conscripted two years ago and never came back. Xiao Luo has become Lao Luo and also a master.

Leming Hotel reopened, but business was slow, mainly serving government officials.

The big landlords have all fled; hardly anyone has the spare money to eat at restaurants anymore. They're all busy dividing up the land.

Kong Qingfeng sat facing Kong Huaifeng, holding a bowl of porridge, and slurped it down with pickled radishes.

Forty-six-year-old Kong Huaifeng bears an eighty percent resemblance to the middle-aged Kong Rui of yesteryear, but appears even more refined.

"Senior brother, I'm planning to take Xiaofei as my apprentice. What do you think?" Kong Qingfeng asked Kong Huaifeng.

Kong Huaifeng put down his bowl: "What does Xiaofei think?"

“What can a twelve-year-old child think about? Although the family has been allocated land, he doesn’t have the strength to plow the fields. By becoming an apprentice at the restaurant, at least he won’t go hungry, and the family will have one less half-grown child to eat. Juan will have an easier time.” Kong Qingfeng said in a low voice, “Having enough to eat is the most important thing.”

Kong Huaifeng was silent for a while, then nodded and said, "Okay, I'll host the apprenticeship banquet whenever it's held."

"Then let's do it tomorrow. I checked the auspicious dates, and tomorrow seems suitable," Kong Qingfeng said with a smile.

main room.

Kong Qingfeng and his wife were sitting in chairs.

A young boy knelt on the ground to serve tea, reciting: "I will serve my teacher as my father, and my loyalty will last a lifetime. I humbly request your permission."

Kong Huaifeng and Lao Luo sat to one side, smiling.

Juan stood to the side with red eyes, turning her head away to wipe her tears.

Kong Qingfeng took the tea, took a sip, and reached out to help the boy up: "Xiaofei, from today onwards you are my apprentice. Follow me and learn to cook."

"Okay, sir."

"What are you yelling for?"

"Master!"

"Ah."

Zhou Yan smiled as he watched this scene.

The boy who knelt here years ago to beg for a master's apprenticeship has now become the master himself.

The inheritance process was perfectly completed at this moment.

……

Time flies.

November 8, 1958, 7:00 AM
"Training class! Are you trying to teach all of our Kong school's recipes and skills to outsiders? Kong Huaifeng! Don't forget what your surname is!"

When I became his disciple, my master said: "I would not sell the Way for a thousand taels of gold, but I would give it to an old friend at the crossroads!"
The skills of the Kong family are passed down through generations and must never be passed on to outsiders!

Have you forgotten your master's dying words?

In the office of Leming Hotel, Kong Qingfeng slammed his fist on the table and said angrily.

Kong Huaifeng, who was sitting behind the table, got up, poured a glass of water, and placed it in front of Kong Qingfeng. He said earnestly, "Qingfeng, times have changed. Our restaurant is now state-owned, and we all address each other as comrades."

Chef training classes are thriving across the country, and batches of promising young chefs are emerging like bamboo shoots after a spring rain, showing a very promising trend.

I have not forgotten my master's instructions. It is precisely because of my master's instructions that I decided to respond to the call to open a training course and compile all the recipes and skills of the Kong School into teaching materials to pass on to more young chefs.

Only in this way can the craftsmanship of the Confucian school be truly passed down!

You've taken five disciples from the Confucius family as your students. Over the years, which one of them do you think is worthy of carrying on the mantle of the Confucian school?

Kong Qingfeng was silent for a moment, then said in a low voice, "I think Guodong can do it!"

Kong Huaifeng stared into his eyes: "You really think so?"

Kong Qingfeng looked away and said in a deep voice, "Anyway, I disagree! There are so many members of the Kong family, there must be some with talent. We can take our time to choose, and we'll definitely find the right one!"

Kong Huaifeng frowned, preparing to speak.

Suddenly, a man rushed in, crying, "Uncle Kong, I... I'm dead!"

"Xiao Luo, what did you say?" Kong Huaifeng and Kong Qingfeng were both startled upon hearing this.

The two followed Xiao Luo to the dormitory, which was already filled with restaurant chefs. Lao Luo was leaning against the bed, his face pale and his body cold.

“He was happy last night and drank two extra ounces of liquor. This morning when I came, he was like this.” Xiao Luo burst into tears.

Luo was taken back to his hometown, and Kong Huaifeng and Kong Qingfeng ran around helping the eighteen-year-old Luo with all the necessary procedures.

"Xiao Luo, come back after you've finished your father's funeral." Kong Huaifeng stuffed a wad of money into his hand. "This is a small token of appreciation from everyone at the restaurant."

Xiao Luo looked sorrowful: "Uncle Kong, what am I supposed to do back here? I haven't even mastered my father's knife skills yet. The Luo family's tradition has been broken, it's broken with me."

Snowflake chicken soup, braised pork in a jar, deep-fried thumb rings, boiled cabbage in clear broth—I can't cook any of these! I can't cook anything!

Xiao Luo cried especially hard, partly because of his father and partly because of the Luo family's broken lineage.

“Come back, I’ll teach you how to cook.” Kong Huaifeng grasped Xiao Luo’s hand and said firmly, “Our Leming Hotel’s chef training class is about to start. I will be the main lecturer and will bring out all the techniques and recipes of our Kong school to teach you young chefs.”

Xiao Luo froze, looking up at Kong Huaifeng with shock and confusion in her eyes. "Really...really?"

Kong Qingfeng subconsciously took a step forward, opened his mouth, looked at Xiao Luo but couldn't say a word.

"Really." Kong Huaifeng nodded firmly. "Come on, I'll reserve a spot for you. You'll be in the first batch of trainees."

"Yes, I will definitely come back." Xiao Luo nodded and bowed deeply to Kong Huaifeng and Kong Qingfeng: "Uncle Kong, Second Uncle Kong, you are so righteous!"

Xiao Luo drove the carriage away.

Kong Huaifeng and Kong Qingfeng walked side by side down the desolate autumn street, remaining silent for a long time.

"Qingfeng, whether you agree or not, I've decided to do it. Who knows what tomorrow will bring?" Kong Huaifeng stopped in the street, turned to look at Kong Qingfeng, and said:

"Old Luo is three years younger than you. He only took on Xiao Luo as his apprentice. The family's culinary skills are now completely lost. From today onwards, no one in Jiaozhou will be able to make such delicious snowflake chicken soup and fresh boiled cabbage."

“I haven’t seen a single child in the Kong family who can inherit the mantle, so I’m fifty years old and still haven’t taken on any apprentices. Today, Lao Luo’s death has served as a wake-up call for me. Even if the family’s craftsmanship doesn’t die out in our generation, it may die out in the next generation.”

"But if it were made into teaching materials, used to train young chefs in batches, and compiled into a book, it would definitely enable more chefs to learn our Confucian style of cooking. Perhaps I could also find a few talented apprentices from it and truly pass on the Confucian style."

Kong Qingfeng remained silent for a long time before finally speaking, "Senior brother, I neither agree nor disagree."

"Okay." Kong Huaifeng smiled.

Zhou Yan stood on the street, looking at the two elderly people dressed in Zhongshan suits, his heart filled with mixed feelings.

It turns out that the Kong school of Confucianism has such a history, from being passed down in families to being taught in classes.

The training course was successfully launched under the leadership of Kong Huaifeng, causing a great sensation in the Jiaozhou culinary community.

Many young chefs came to Leming Hotel for training, and a number of talented young chefs emerged from among them.

Among them, Zhou Yan discovered a boy.

The boy was very thin, with a body like a bamboo pole. He used to be a handyman at the Leming Hotel, responsible for sweeping and mopping the floor.

After finishing work, I would run to the window and door of the training class to listen to the lectures, and stand there for two or three hours at a time.

Kong Qingfeng often saw him when he passed by.

"You come to class every day, what's your name?" Kong Huaifeng called out to the boy after finishing his class that day.

"I...I'm called Xiao Lei," the boy said, head down, stammering slightly.

"Want to learn to cook?" Kong Huaifeng asked.

"Yes!" The boy looked up, his eyes shining.

Kong Huaifeng looked at him, smiled, and nodded, saying, "Starting tomorrow, come in and begin your classes after you finish your work."

"Thank you, Grandpa Kong!" The boy jumped up happily.

From that day on, the boy scurried into the last row of the training class.

"Oh my, you still can't figure out a straight sword technique after studying it for half a year?"

"Why is he so wooden?"

From now on, your name will be Stone!

"Again!"

Every time Kong Qingfeng passed by, he heard Kong Huaifeng scolding Xiao Lei.

Zhou Yan was dumbfounded. Wasn't this his master, who had been taken in as a disciple by his advisor because of his extraordinary talent?
Okay, okay! So this is what you're like, stone!

Zhou Yan laughed hysterically.

……

one year later.

Kong Huaifeng held a ceremony to accept disciples.

He took on four apprentices at once.

Xu Yunliang, Fang Yifei, Song Bo, and Xiao Lei.

Kong Qingfeng attended the apprenticeship ceremony.

After the ceremony was completed.

Kong Huaifeng and Kong Qingfeng were drinking tea in the backyard.

“Xu Yunliang, Fang Yifei, and Song Bo are indeed very talented, outstanding among young chefs. But why did you take Xiao Lei, this piece of trash, as your apprentice?” Kong Qingfeng looked at Kong Huaifeng, puzzled. “Don’t you value talent the most?”

“Isn’t diligence also a kind of talent?” Kong Huaifeng picked up his tea and took a sip, saying leisurely, “I see your shadow in him.”

"I believe more in my master's words than in learning quickly: 'Skills are valued for practice, and practice makes perfect.'"

Kong Qingfeng was stunned, and after a long while, he smiled with relief.
-
The screen gradually darkened, and Zhou Yan suddenly opened his eyes, already back in the conference room.

Kong Qingfeng's deep voice came to my ears again.

　I wrote this entire section on inheritance in one go!
　　Asking for a monthly ticket!
　　
　
(End of this chapter)