1984: Starting from a bankrupt Sichuan restaurant

Chapter 202, Master Zhou, please take some time to give me some pointers. (6k words combined)

The little one's voice was sweet and innocent, and he was so adorable that it brought smiles to the faces of the guests and chefs watching.

"He's handsome, he cooks well, and his sister is so cute! Zhou Yan is going too far!" Kong Liwei said, exhausted from expressing his envy.

"Exactly! She's cute and knows how to compliment! My sister only ever tricked me out of my allowance when we were little." The senior student next to him nodded frantically.

Zhou Yan's snowflake chicken soup drew praise from all the senior disciples.

Even Xiao Lei and Xu Yunliang came over to try it and were equally amazed.

"It's delicious! It's even more delicious than the snowflake chicken soup I had in Chengdu! The texture is so tender and smooth, there's not a single bit of grit. The chicken is also excellent, a free-range chicken from the countryside, the aroma of the chicken meat is even more intense." Xu Yunliang nodded repeatedly, his face full of amazement, and looked at Zhou Yan and said, "Teacher Zhou, could you give me some pointers when you have time?"

"Master Zhou, could you please give me some pointers when you have a spare moment?" Xiao Lei added.

Zhou Yan: ...

He's starting to suspect that the advisor has a problem.

How come both of my apprentices turned out to be exactly the same?

There's a real knack to being sarcastic and unsettling.

Zheng Qiang leaned over, scraped half a spoonful from the plate, took a bite, and his eyes lit up. He looked at Zhou Yan and said, "No, junior brother, you really know how to do this!"

"Don't embarrass yourself here. Quickly go back to your spot and stand properly," Xu Yunliang said, waving his hand.

"Okay." Zheng Qiang nodded and left, afraid that if he was a step too slow, he would be punished by his two fellow disciples again.

"Master Zhou, you made the Snowflake Chicken Soup so perfectly. When you have time, could you study the Chicken Tofu?" Xu Yunliang looked at Zhou Yan with a serious expression and said, "I heard that these two dishes are very similar. The most difficult parts are making the chicken paste and preparing the sauce. I happen to have a cookbook in my collection. I'll send it to you later. If you learn it, please teach me a few tricks."

I've heard that chicken tofu is a dish served at state banquets, and only master chefs can master it. I think you can do it.

Zhou Yan felt a little uneasy under Xu Yunliang's eager gaze, but he stubbornly replied, "Okay, Uncle-Master, please send it to me later. I'll take a look."

These are recipes treasured by a top-tier Sichuan cuisine master; don't miss out!

Chicken tofu, a famous dish served at state banquets and a representative of non-spicy Sichuan cuisine, is even more famous than snowflake chicken soup.

Unlike the snowflake chicken soup that is stir-fried with lard, chicken tofu is a soup dish with a lighter and more refreshing flavor and texture.

That soup is said to be simmered for a full eight hours, and the broth is repeatedly skimmed with minced meat, a method similar to boiled cabbage in clear broth.

Next, cook the prepared chicken paste until it resembles tofu pudding, then ladle it into the broth. Only then is the chicken tofu pudding ready.

The preparation method is more complicated and intricate than that of Snowflake Chicken Noodles, and it is a representative dish of vegetarian dishes made with meat.

Zhou Yan had tried the restaurant once, but he wasn't sure if it was authentic, since he hadn't tried it at a state banquet. Anyway, it looked like tofu pudding, tasted like chicken, and had a delicious and fresh soup.

What impressed him most was the chicken tofu pudding; it was a bit overcooked and lacked the smooth texture of tender tofu pudding, ultimately falling short of expectations.

If there were a recipe, Zhou Yan would be happy to try making it.

“Chicken tofu pudding is great! I need to learn how to make it.” Xiao Lei nodded in agreement. “Teacher Zhou, please take me with you next time you teach a class.”

"Alright, alright." Zhou Yan nodded with a smile. Destroy this world.

Zhou Yan's Snowflake Chicken Noodle Soup truly stole the show.

However, all the senior disciples of the Kong school were all smiling, showing no displeasure whatsoever, and they were very generous in praising Zhou Yan.

Kong Qingfeng said loudly, "Alright, alright, you guys hurry up and cook the dishes. It's almost 11:30. Let's serve your dishes first, take some photos, do some interviews, and then we can officially start the banquet at 12 o'clock."

"Get it!"

Everyone responded and returned to their own stoves to start cooking.

“Zhou Yan, I…” Luo Han rubbed his hands together, hesitating to speak.

Zhou Yan smiled and said, "Uncle Luo, let's spar again later. You should cook your dishes for today first. My master told me that he would teach you everything."

Luo Han was taken aback for a moment upon hearing this, but then a smile appeared on his face. He nodded and said, "Okay, then I'll go first."

As Zhou Yan watched his retreating figure, he seemed to see again the lonely figure of that boy turning away from home years ago.

For him, it was just an overlap of two images.

For Ronaldinho...

Twenty-six years—what an incredibly long and agonizing period.

The thank-you banquet was held in several steps, starting with a grand family recognition ceremony in the morning.

Qian Siyuan donated 10,000 yuan to the Kong Family Ancestral Hall to repair the damaged walls and replace the tiles. He also gave a large red envelope to each of the Kong clan elders and wrote the names of Kong Simin and Qian Siyuan into the family genealogy.

Money is as useful as ever.

As outsiders, Zhou Yan and the others naturally did not participate in this step.

The thank-you banquet was organized by Xiao Lei and Zheng Qiang. They were quite experienced and could easily handle a large banquet with fifty tables. They started working yesterday and everything was done in an orderly and efficient manner.

In addition to attending the thank-you banquet, the chefs from the Kong school were also responsible for preparing a table of representative Kong school dishes and giving an interview to the Jiaozhou Daily.

This invitation was actually extended after discussions between Qian Siyuan and Kong Qingfeng.

He's going back to the US next week, and he wants to see the grandeur of the Kong-style chefs firsthand, trying to find the same style as his grandfather and uncle back then.

Her mother, however, never forgot about it.

Ten stoves in a row, all cooking at the same time.

The three generations of disciples of the Kong School all brought out their best skills, striving to showcase the style of the Kong School in the hometown of their ancestor.

At 11:30, dishes were plated and served one after another, with the time difference between the start and end being less than three minutes.

They are all experienced chefs, and their control over time is quite good.

Ten dishes were laid out on the table: braised yellow catfish, Dongpo pork, stir-fried duck liver, camphor tea-smoked fatty duck, and stir-fried salt-fried pork... all classic dishes of the Kong school. Today, the same set of porcelain white bowls and plates were used, and the presentation of each dish was quite meticulous.

Among them, Zhou Yan's snowflake chicken soup stood out like a splash of red amidst a sea of ​​flowers, pure white and flawless, adorned with a few bits of ham.

Xu Yunliang's braised rock carp was also quite impressive. The rock carp, pan-fried until golden brown on both sides, was covered with chopped pickled mustard greens, garnished with scallions and pickled peppers, and had an irresistible aroma.

The photographer stepped forward and took a group photo of the dishes on the table, and then took individual photos of each dish as requested by Qian Siyuan.

Having money is great; I don't care how much a single negative costs.

"Come on, elders, have a taste of the dishes first." Kong Qingfeng invited the three elders of the Kong family to sit down. They were all elderly people in their sixties or seventies, and were elders of the Kong family from the generation of Master Zhou Yan.

Also seated were Qian Siyuan, reporter Shen Shaohua, Grandpa Kong's eldest disciple Xu Yunliang, Second Grandpa Kong's eldest disciple Kong Guodong, and several older disciples including Luo Han, Zhong Yong, and Wang Mian, making a full table.

The others just watched from the sidelines.

This isn't a proper meal; it's more like a review of the Confucian tradition.

Compared to last time, the dishes this time are more abundant and of a higher standard.

Kong Qingfeng began, “The Kong School has now reached its fourth generation, starting from my master’s generation. My master only accepted three disciples: Huaifeng, me, and Qingjie. Now, I’m the only old man left. Let me say a few words.”

Twenty-six years ago, my senior brother gave up his family's tradition, started teaching classes, and took on many disciples, giving the once small and insignificant Confucian school its current influence.

Today, three generations of Confucius disciples have become pillars of restaurants of all sizes, shining brightly in their respective positions.

Despite my busy schedule, I am very pleased and happy to have taken the time to come to Linjiang to attend this thank-you banquet and showcase my Confucian-style culinary skills to Siyuan and all the fellow villagers.

Especially Yunliang, whose restaurant in Rongcheng is very busy and it's very difficult for him to take time off. He came back last night and has to rush back this afternoon, which is quite a hassle.

Among the fourth-generation disciples of the Kong school, Zhou Yan is a prime example, and the school is thriving. These young people are energetic, intelligent, and daring; they are much smarter and more agile than us old fogies.

The Confucian school has been passed down through generations, constantly learning, progressing, adapting to the times, and innovating.

I won't bother with formalities; let's just start eating and chatting. The food won't taste as good if it gets cold.

Shen Shaohua's pen scribbled on the paper, and he felt more and more that today's trip was well worth it. There were still many points in the Kong School that could be explored in depth, and it was very worthwhile to write about.

Zhou Yan stood to the side, and as his gaze swept across the dishes, the results of his assessment appeared one by one:

[A very good braised yellow catfish], [A very good Dongpo pork], [A very good camphor tea-smoked fatty duck], [An extremely good stir-fried salt-baked pork]...

[An exceptionally delicious braised rock carp!]
Zhou Yan's gaze lingered on the dry-fried rock carp, which was made by his senior apprentice, Master Xu.

Zhou Yan has never actually eaten wild rock carp.

The reason is simple: wild rock carp have successfully infiltrated the circle of protected animals, thus escaping the dinner table of ordinary people.

As for farmed rock carp, Zhou Yan had eaten it once in the mountain city, but it was steamed rock carp. The texture was quite tender, but it wasn't as delicious as he had imagined.

As the old saying goes, "First is bream, second is rock, third is clear waves," highlighting its freshness and deliciousness.

The braised rock carp that Master Xu is making today must be made with wild rock carp.

In an era where even bears can end up on the dinner table, wild rock carp are not uncommon.

As expected of the eldest disciple, his performance on the spot was the best among all the third-generation disciples.

Don't underestimate the rating of "extremely good"; it's practically perfect.

Compared to perfection, the difference is often just subtle details, which are difficult for the average diner to discern.

Master Luohan's stir-fried pork with salt was also excellent, earning him the same "extremely good" rating.

The other senior apprentices gave him a "very good" rating, which basically matches the level of a second-level chef. If he were using a familiar stove and pot, he might have performed even better.

His master's skill level is considered high among second-level chefs, approaching first-level.

This also gives a glimpse into the different levels of chefs.

Master Xu, who has established himself in the Rongcheng restaurant, is indeed a cut above the other senior masters present today.

Zhou Yan guessed that he might have one or two more signature dishes that could be rated as "perfect".

He estimated that, in addition to having extremely solid basic skills, a master chef should also have several signature dishes that can be rated as "perfect" and be able to perform well in the grading exam.

As for the dazzling "Perfect Snowflake Chicken Noodles", Zhou Yan chose to ignore it.

There's nothing we can do; he's a bug in the system.

We cannot use this as a basis for judgment at this time.

The inability to register may be a source of pain for him for some time to come.

"Braised rock carp, that was Brother Huaifeng's specialty back in the day. He made it better than me, and I still haven't been able to surpass him. Let me try it and see how Yunliang's braised rock carp is today." Kong Qingfeng picked up his chopsticks, took a piece of fish belly meat, and put it in his mouth.

After savoring it carefully, he picked out a fish bone and nodded, saying, "The fish meat is firm and tender, and the flavor is quite delicious. The dry-frying is done very well, a significant improvement over the one I made last year for Chinese New Year." "Uncle-Master, you flatter me," Xu Yunliang said with a smile, letting out a sigh of relief.

Even though I'm already this age, I still get a little nervous every time I cook in front of my seniors.

The others also eagerly picked up their chopsticks, starting with the braised rock carp.

"Mmm, it tastes great, just like the ones Brother Huaifeng used to make."

"It's absolutely delicious!"

The clan elders all said it was good after tasting it.

"This braised rock carp is incredibly flavorful. The fish has absorbed the aroma of the bean sprouts and pickled peppers, and the meat is tender and delicious. It's really satisfying. Senior Brother Xu, I'm also in Chengdu. I'll have the chance to learn more from you later. I always have trouble getting the heat right for this dish; the broth tends to dry out, and the flavor is a bit lacking." Wang Mian said earnestly to Xu Yunliang after tasting it.

Xu Yunliang nodded with a smile: "Okay, I'll take a day off every Monday, so we can all learn from each other."

"Brother Xu's braised rock carp is truly masterful. The broth is reduced to a perfect consistency. No cornstarch was added, and the broth naturally seeped into the fish, making it rich, flavorful, and incredibly delicious."

"As expected of a top-level chef, my senior brother has done an excellent job with the new pot and stove."

After tasting it, the fellow apprentices praised it repeatedly and asked Xu Yunliang questions on the spot, creating a very harmonious atmosphere.

"Gulp." The other chefs standing to the side swallowed hard.

The dishes on the table were evaluated one by one, and since the evaluation was going to be published in the newspaper, Kong Qingfeng was obviously much more lenient today, praising most of them, but he still pointed out the problems with each dish so that everyone would be aware of them.

Kong Qingfeng put down his chopsticks and said to the chefs who were watching, "Alright, we've all tasted it. Don't just stand there. Grab a pair of chopsticks and come over to taste it. Feel free to share your thoughts. Let's exchange ideas and improve together."

"Yes!" everyone responded, unable to contain their excitement any longer.

Zhou Yan picked up his chopsticks and first tasted a piece of braised rock carp.

Carefully pick up the fish, which is covered with chopped bean sprouts and pickled peppers.

The rock carp is first deep-fried to tighten the flesh and give the skin a golden color.

This rock carp weighs about two pounds. It is thick and plump, and when you pick up the fish meat, you can feel the firmness of the flesh, which is completely different from the loose feeling of domestic carp.

Besides bean sprouts and pickled peppers, you can also see diced meat, fried until golden brown, which looks very similar to bean sprouts.

There was a thin line of sauce and a thin line of oil in the dish, and there were no traces of thickening on the fish.

This is the unique dry-frying technique in Sichuan cuisine.

Simmer over low heat, slowly cooking the broth into the fish. The fish's own collagen acts as a natural thickener, and the main feature is a natural reduction of the sauce.

I've never had braised rock carp before, but I have had braised carp in Chengdu, which is a common dish in Sichuan restaurants. However, it doesn't look as good as the braised rock carp made by Master Xu.

The fish meat is crispy and fragrant, with a firm yet tender texture. It is fresh, fragrant, and slightly spicy, with the broth perfectly absorbed into the fish meat, resulting in a rich and mellow flavor. You can also taste the unique salty and savory flavor of the bean sprouts.

Compared to the steamed rock carp that Zhou Yan had eaten, the flesh of this rock carp was firmer and more delicious!
It's hard to say about other things, but the wild rock carp in the river at that time were definitely not comparable to those farmed in later generations.

The superiority of the ingredients is quite obvious.

"This braised rock carp is delicious!" Zhou Yan couldn't help but exclaim, it was definitely better than any braised fish he had ever eaten before.

"You flatter me, Master Zhou," Xu Yunliang said with a smile as he sat in front of him.

Zhou Yan: emmm...

So annoying!
Zhou Yan also tried the stir-fried pork with salt made by Luo Han.

This dish looks somewhat similar to twice-cooked pork, and many people can't even tell the difference between the two.

The ingredients for the pork belly and raw garlic sprouts are basically the same, but the salt-fried pork belly needs to be seasoned with fermented black beans, while his twice-cooked pork belly with garlic sprouts does not, and the cooking methods are completely different.

Twice-cooked pork undergoes an extra boiling process, resulting in a softer and more tender texture.

The essence of stir-fried pork with salt lies in the word "stir-fried".

The cut pork belly is directly stir-fried in the pan, and the method is similar to twice-cooked pork.

Zhou Yan hadn't done it before, but he had filmed it, so he knew the basic procedures.

The stir-fried pork with salt has a bright red color and feels firmer than twice-cooked pork. It is dry and fragrant, with the fat rendered even drier than twice-cooked pork. The lean meat is chewy and the aroma of garlic sprouts adds a touch of freshness, making it very delicious.

This is also a great dish to eat with rice!
It has a slightly different texture and taste from twice-cooked pork, but both are classic Sichuan dishes that go well with rice.

When Zhou Yan was teaching Luo Han how to make snowflake chicken soup, he planned to ask him for advice on how to make this stir-fried pork with salt.

Uncle Luo did even better than his master.

Everyone has their own specialty, so learn to cook your best dish!

He didn't get to try the other dishes; there were too many wolves and not enough meat, and the plate was empty in no time, so he didn't get to taste them.

However, he tasted his own snowflake chicken soup and found it to be smooth and tender, with an exceptionally good texture and a rich chicken flavor that lingered long aftertaste.

As expected of a famous Sichuan dish that the advisor couldn't forget, the taste is indeed extraordinary.

In comparison, the snowflake chicken soup he had eaten before was far inferior.

Zhou Yan guessed that it had a lot to do with the ingredients. He used pure free-range chickens from the countryside. Those restaurants were already doing well if they could use fresh chicken meat. If they wanted to save costs, they probably used frozen chicken breast.

The processing methods are also different; the taste is clearly due to excessive use of soybean flour.

After finishing their meal and engaging in further discussion, the exchange meeting came to an end.

Shen Shaohua put down his chopsticks, still wanting more.

This was probably the most comfortable interview he'd done in years; he got a free meal and could even get a free banquet later.

Interviewing a chef is great!

We should pay more attention to this group in the future.

My notebook is full of notes; I have so much to write about when I get back.

As soon as the table was cleared away, cold dishes were already being served outside.

Kong Qingfeng stood up, waved his hand, and said, "Alright, go find a seat and let's begin!"

The crowd dispersed like students after school, forming small groups to find seats.

As soon as Zhou Yan stepped outside, he saw Zhou Momo kneeling on a bench, waving at him and calling out, "Brother! Here! Here!"

Aunt Zhao and Comrade Zhou were sitting next to her, with an empty seat next to them.

Zhou Yan walked over with a smile.

The little guy put a candy from the stool next to him back into his pocket, patted the stool, and said in a childish voice, "Brother, sit here! Sit next to me, this is the stool I saved for you."

“Okay.” Zhou Yan smiled and sat down, reaching out to pinch the little guy’s chubby cheeks.

The guests at the table all smiled as they looked at the little guy.

Cold dishes were already on the table: a platter of braised pig's head, braised beef, braised pig's ears, and braised pig's snout. However, chopsticks hadn't been provided yet, so everyone could only stare at them, salivating countless times as they smelled the aroma of the braised meat.

Aunt Zhao and Zhou Yan said with a smile, "What a grand affair! There's also a Sichuan opera performance this afternoon. Let's stay and watch it, then have dinner before going back."

“Okay, see? Anyway, we have nothing to do when we get back today.” Zhou Yan nodded.

These days, it's not easy to see a play, since we don't live in the city. We have to wait for the day when a play is brought to the countryside.

As they were talking, the hot dishes began to be served.

Today's feast still features nine large bowls as the base, but compared to Zhou Hao's wedding last time, today's nine large bowls are even more substantial.

Braised pork belly in a bowl, braised pork belly with red bean paste filling, steamed pork with rice flour, Dongpo pork knuckle, braised duck, braised chicken, steamed rock carp...

The three cold dishes don't count as part of the nine big bowls.

A large eight-immortal table was filled to the brim with food, the portions generous.

The hot dishes started to be served, and chopsticks were placed on the table immediately. There was no suspenseful talking or teasing conversation, which was a plus.

Zhou Yan had been busy all morning and had only managed to get a couple of bites of food earlier, so he was already starving. He first put a piece of sweet braised pork belly in Zhou Momo's bowl, and the little one had been staring at it longingly ever since the dish was served.

Sweet braised pork belly, also known as stuffed pork belly, has a layer of sugar sandwiched in the middle and is a favorite among children.

Zhou Yan first drank half a bowl of soup, which tasted quite delicious, and then had a piece of Dongpo pork knuckle with half fat and half lean meat.

The pork knuckle, bigger than a fist, is a bright red color. When it comes out of the pot, it is drizzled with a thick broth that coats the meat.

The steaming temperature was just right. The skin and meat separated immediately when you picked it up with chopsticks, and the lean meat fell apart at the slightest touch. It trembled as you picked it up, and it was coated in the broth in the plate. You had to use a bowl to catch it, otherwise it would fall apart halfway and you would waste a good piece of meat.

The braised pork knuckle melts in your mouth with a slurp; the skin is soft and tender, fatty but not greasy, and the lean meat is tender but not mushy, juicy and not dry, with a fresh and fragrant flavor accompanied by a slightly sweet and sour taste and a mild spiciness.

"Delicious!" Zhou Yan's eyes lit up, feeling that it was even more delicious than the food at Zhou Hao's wedding banquet!
Teacher Xiao is great!
I've been making this dish intensively during this period, and instead of slacking off, my skills have continued to improve.

It tastes amazing!

[An exceptionally good Dongpo pork knuckle]

Zhou Yan glanced at it.

As expected, the reviews were quite high.

Dongpo pork knuckle must be made with fatty pork; that's the essence of this dish.

Eating only lean meat isn't quite enough.

"Slurp!" Zhou Momo's eyes lit up as she tasted the Dongpo pork skin that Aunt Zhao had fed her. "So delicious! The skin smells so good! I want more!"

Zhou Yan took another bite of steamed rock carp, which had a delicate and smooth texture and was known for its fresh and fragrant flavor.

The seasoning is very simple, consisting only of shredded ginger and scallions, and a drizzle of compound soy sauce.

The appeal lies in the exquisite freshness of the rock carp and its firm yet tender texture.

It has a completely different feel from dry-fried rock carp, but it's still delicious.

Indeed, high-end ingredients often require only the simplest cooking methods.

"Little Momo, we meet again." Qian Siyuan toasted Zhou Yan and his group at their table, greeting Zhou Momo with a smile. He waved, and Xiao Wang immediately came over carrying a pretty tin box. He smiled, took the box, and handed it to the little girl. "These are cookies, a return gift for the painting you gave me last time. I hope you like them."

"What a beautiful box!" The little one took the tin box, his eyes completely captivated by the beautiful sea of ​​flowers on it. After a while, he looked up at Qian Siyuan with a touch of excitement and said in his childish voice, "I love this box so much! It's so pretty! Thank you, Uncle! I'm so happy~~"

　Please vote for me! I added two extra pictures because I was eating at a banquet. If you get hungry looking at these pictures, remember to eat some late-night snacks and treat yourself well.

　　
　
(End of this chapter)