1984: Starting from a bankrupt Sichuan restaurant

Chapter 281 May I meet this Master Zhou? (Bonus Chapter 485 for Monthly Tickets)

Chen Ming sat in the main seat, looking at the middle-aged man with a mustache, and said with a smile, "Mr. Zhuang, this braised beef was made by a young chef from Jiaozhou. His name is Zhou Yan, from Suji, Jiaozhou, and he is only twenty years old this year."

This Mr. Zhuang, whose real name is Zhuang Huayu, is a Hong Kong businessman with numerous businesses, including real estate, textiles, and clothing. He is one of the more powerful businessmen who came to Jiaozhou for inspection this time.

"Twenty years old? That's so young." Zhuang Huayu was somewhat surprised, and the name sounded a little familiar.

Chen Ming nodded: "That's right. Although Zhou Yan is not very old, he comes from a famous family and is the grand-disciple of Mr. Kong Huaifeng, a famous chef in Jiaozhou."

Zhuang Huayu's eyes lit up, and he said with a hint of excitement, "I know Master Kong Huaifeng. He once visited Hong Kong, and I was fortunate enough to taste his braised carp, which left a deep impression on me."

We had a brief conversation at the time. He told me about a famous dish in the Sichuan-Chongqing region called braised rock carp, which he said had a better taste and texture than regular carp. He also invited me to come to Jiaozhou to try it.

I noticed on today's banquet menu that the final dish is braised rock carp. I wonder if it was prepared by Master Kong Huaifeng?

“Master Kong Huaifeng passed away two years ago. Today’s braised rock carp should have been cooked by Master Kong Huaifeng’s younger brother, Master Kong Qingfeng. The two of them are the twin stars of the Kong school, both famous chefs in Jiaozhou,” Chen Ming said, shaking his head.

After the menu was finalized, Lin Qing reported on the details of each dish so that he could introduce them to the guests and chat with them during the banquet.

Zhuang Huayu was somewhat disappointed upon hearing this, and sighed, "Has the master already passed away? When I met him, his voice was loud and clear, his body was healthy, and his conversation was witty and humorous, leaving a deep impression on me and making me feel a fondness and longing for Jiaozhou."

"However, it is a blessing to be able to eat the braised beef made by the master's grand-disciple today." Zhuang Huayu said with some emotion, "The inheritance of the Kong school is really good. The braised beef made by the grand-disciple's generation is already so perfect."

"Old Zhuang is a well-known gourmet in Hong Kong, and he often appears on food programs. If he can make you think it's delicious, is this braised beef really that good?" The fat man sitting next to him smiled, picked up a piece of braised beef, took a bite, and nodded repeatedly: "Mmm, it's delicious! The meat is firm but not dry at all, and it's especially fragrant."

"The color and marbling of this braised beef are so beautiful. The beef quality is extremely high. Jiaozhou has beautiful mountains and rivers, which produce high-quality beef." Zhuang Huayu picked up a slice of braised beef and commented earnestly, "The braising time for this beef is just right. The most wonderful thing is the braising liquid. It must be an old braising liquid that has been around for many years. The aroma is rich and layered, and the saltiness is just right. I have traveled all over the country and visited many places. When it comes to spiced braised meat, this piece can be ranked number one."

"If Boss Zhuang gives it such a high rating, then I have to give it a try."

"Yes, it's really good, perfect for drinking with alcohol."

Upon hearing this, the restaurant owners at the table all tried the braised beef and praised it highly, and they all drank a round of wine.

Zhuang Huayu took a pen from his breast pocket, scribbled a few words on a sticky note, folded it up, and put it back in his pocket.

"Old Zhuang, what are you writing?" Yao Licheng asked curiously.

"Nothing, just jotting something down, in case I forget after drinking." Zhuang Huayu raised his glass and clinked it with his, smiling as he said, "Cheers, Lao Yao."

Yao Licheng took a sip of wine and put down his glass, smiling as he said, "I have to slow down. The dishes today are really good. The chefs in Jiaozhou are highly skilled. This beef head stew is even better than the one I had in Rongcheng the day before yesterday, and the braised pork in a jar is also very fragrant."

Zhuang Huayu put down his wine glass, smiled and shook his head, saying, "Your wife told me repeatedly before she came to keep an eye on you and not let you eat too much oily food, but your mouth never stopped, you only picked out the fatty parts to eat."

"Don't tell on me when you get back, okay? I rarely get to come out, so I have to indulge myself a bit." Zhuang Huayu finished the stewed meat in his small bowl and said with a smile, "Besides, Sichuan cuisine is delicious. They can even make fatty meat taste rich but not greasy. It's so satisfying. If I set up a factory here, I'll come and stay for a few months every year."

“I think it’s a good idea. The silk industry here is indeed quite good. The craftsmanship is excellent, the industrial chain is relatively complete, and the prices are cheap.” Zhuang Huayu nodded.

Chen Ming smiled and continued, "Silk is a key industry in Jiaozhou, and it is one of the best in the southwest region. If you place an order or build a factory, we will give you preferential treatment in all aspects, protect your rights, and achieve mutual benefit and win-win results."

Today, he led a group of foreign businessmen on a tour of Jiaozhou, explaining the various industries and policies to them. It would be even better if some projects could be finalized at the banquet tonight.

Once the wine was down his throat, he started talking non-stop.

The foreign businesspeople chatted amongst themselves, trying to understand the specific support measures and cooperation methods. Leaders from the Municipal Economic Commission provided answers, and several even expressed their intention to cooperate on the spot.

Yao Licheng is in the clothing business. He built a factory in Guangzhou a couple of years ago, and his clothes are mainly sold to Hong Kong and overseas. He came here this time to find a suitable source of silk.

If it is suitable, we will also consider building a garment factory in Jiaozhou and shipping directly to Guangzhou via waterway.

I visited Guocheng a few days ago. The silk industry in Guocheng is doing quite well, and the policies offered there are also very favorable.

He was still hesitating between Jiaozhou and Guocheng, unable to make up his mind.

But today's meal shifted the balance slightly towards Jiaozhou.

The banquet in Jiaozhou was delicious!

As they were chatting, three waiters hurried into the banquet hall and carefully placed a dish on the table, saying with a smile, "Snowflake Chicken Soup. This dish should be eaten while it's hot. Please enjoy your meal."

Upon hearing this, everyone's attention was immediately drawn to it.

On a white porcelain plate with gold trim, the freshly cooked snowflake chicken soup looks like clouds, as white as snowflakes.

Layer upon layer, the surface gleaming with a warm, oily sheen, still trembling slightly as soon as it was placed down.

Deep red ham bits were sprinkled on the snow-covered summit.

The contrast of red and white is particularly striking.

"This snowflake chicken soup is so beautiful! Is it made with cream?" Yao Licheng's eyes lit up. He had previously thought that the beef bouillon was neatly arranged, but in terms of artistic conception, it was indeed inferior to this snowflake chicken soup.

"This isn't cream. Snowflake Chicken Noodles is a classic Sichuan dish, made with chicken breast, and famous for its unique presentation where you can eat chicken without actually seeing any chicken. I had it once at Rong Leyuan in New York and it left a deep impression on me. This is the first time I've seen this dish since coming to Sichuan," Zhuang Huayu said with a smile. "This dish has to be eaten hot. If you want to taste it at its best, please don't be shy. It won't taste good when it's cold." After saying that, he picked up the serving spoon, scooped a spoonful into his own bowl, and then scooped a spoonful for Yao Licheng.

"Made of chicken? Is it that amazing? It looks so delicate." Yao Licheng scooped up a spoonful of snowflake chicken soup. It was as white as snow, just like whipped cream, and smelled of the sweet aroma of chicken.

As soon as it was put into his mouth, Yao Licheng's eyes widened.

It's soft and tender to the touch, with the savory aroma of chicken being so prominent and rich.

After swallowing, the fragrance lingers on the lips and teeth.

"Made of chicken? Really? But it tastes like chicken? But where's the chicken?"

Yao Licheng was a little confused. He smacked his lips a few times, but nothing came out; it melted in his mouth like ice cream.

"Mmm! This snowflake chicken soup is so good! There's absolutely no tendon or membrane, it's as soft and tender as cream, and the chicken's aroma is so rich and sweet. It's wonderful!" Zhuang Huayu exclaimed, his expression a little excited.

As a seasoned gourmet, he knew very well that this dish required a high level of skill from the chef, and even in Sichuan, it wasn't something you could find in just any restaurant.

Chicken has a lot of fiber, so even if you chop it into very small pieces, it will still have a grainy texture.

But this snowflake chicken soup had absolutely no grit; it was so delicate that even when he tasted it with his tongue, he couldn't detect any grains.

The one he ate in New York didn't taste as good as this one.

If this were in Hong Kong, it would be called molecular gastronomy.

With some packaging, selling it for 888 yuan a piece wouldn't be a problem.

He owns six restaurants, two of which serve fusion cuisine, all located in upscale areas of Hong Kong.

This is exactly the kind of chef he needs.

Zhuang Huayu started the song, and the other merchants also tried the Snowflake Chicken Noodle Soup. They were all impressed by its wonderful taste and praised it highly.

"Director Chen, who is the master chef who made this Snowflake Chicken Soup?" Zhuang Huayu asked Chen Ming.

"This Snowflake Chicken Noodle Soup was also made by Zhou Yan," Chen Ming said with a smile.

"what?"

"Or him?"

Zhuang Huayu and Yao Licheng were both somewhat surprised to hear this.

A twenty-year-old chef can not only make delicious braised beef, but also make snowflake chicken soup so wonderfully?

Now, Zhuang Huayu was truly intrigued.

"Director Chen, after the banquet, may I meet Chef Zhou?" Zhuang Huayu said to Chen Ming. "I have six restaurants in Hong Kong and have been in the catering industry for more than 20 years. Such a talented chef is truly rare."

Chen Ming nodded and said, "I'll have someone tell Zhou Yan that if he's willing to meet Mr. Zhuang, I'll arrange a meeting for you."

"No problem, thank you for your trouble." Zhuang Huayu nodded.

……

After serving the snowflake chicken soup, Zhou Yan turned back to the other stove and began to reduce the sauce for the braised rock carp.

This was the final dish of the banquet. The other chefs had already finished serving their dishes, and everyone was now focused on Zhou Yan.

The dish of braised rock carp is so famous that Rongleyuan Training Center teaches it, and the recipe is not uncommon, but there are not many chefs who can make it well.

Kong Huaifeng and Kong Qingfeng's braised rock carp is the best in Jiaozhou and is very famous.

Zhou Yan is a fourth-generation disciple, only twenty years old. Today, he is taking the stage on behalf of his grandmaster. This is the third dish at his banquet today, so it naturally attracts a lot of attention.

"The reputation of the Kong school is still more useful. A twenty-year-old can be a chef. In our Jialin Restaurant, a twenty-year-old hasn't even graduated yet," Wang Xin said sarcastically.

Some of the chefs laughed along, also thinking that Zhou Yan was still relatively inexperienced and probably got the job through connections with the Kong family.

Kong Qingfeng had recovered considerably. He was being helped by Kong Liwei to sit on a stool next to the stove, and his brows furrowed slightly upon hearing the sound.

"Zhou Yan, the braised beef and snowflake chicken soup are very popular. The foreign businessmen raved about them and they've become the star dishes tonight!" Lin Qing walked over quickly and looked at Zhou Yan with a happy expression. "A Hong Kong businessman said that your braised beef and snowflake chicken soup are so good that he would like to meet you after the banquet. Would you be willing?"

　Extra chapter for monthly votes~~ It's 3 AM, I'll keep working hard tomorrow~!

　　
　
(End of this chapter)