From selling box lunches to becoming a famous Chinese chef

Chapter 259 The apprentice was praised and showed off his knife skills

Master Hou and several master chef judges from the capital were a little surprised to learn that Xia Hui was from the Feng Family Restaurant.

Master Hou looked at Xia Hui and asked, "You also work at the Feng Family Restaurant? So, Feng Zhengming is not the only young chef who is participating in the competition at the Feng Family Restaurant this time? You are also the one?"

Xia Hui then said: "We have three chefs participating in this competition."

Master Hou and others were even more surprised when Xia Hui said that three chefs were participating.

"It's incredible, there are three chefs from your restaurant participating in the competition."

"Is it really the Feng family's restaurant? Your restaurant isn't that big, right? Does it need so many excellent chefs?"

"I think about it, it seems that your Feng Family Restaurant not only runs that shop, but also operates a food stall at the train station, right?" Master Hou remembered some of the research he had done in advance.

It is a habit of Master Hou to do research in advance. Whether he is cooking or judging, Master Hou is used to investigating clearly first, collecting some information, and filtering out many useful things before cooking or judging. Work.

Just like this time when he came to Quancheng, before coming, Master Hou specially learned about the cooking industry in Quancheng and even the entire Lu Province.

Chef Yan also laughed: "Bold innovation is what young chefs should do."

Hearing Master Hou's affirmation of Xia Hui, the happiest person was of course Master Xia.

Today on the field again, I saw Feng Zhengming carefully preparing various things.

In addition, Xia Hui uses the "Bohai Knife" which is the best hairtail.

Xia Hui nodded: "Yes, the crumbs of the steamed buns are dried in a pot over low heat. When frying the tomato sauce, I saw that butter was provided on site, so I added some butter. These were also taught by my uncle. mine."

They said that through the competition, they experienced the delicacy and beauty of Chinese cooking.

Perhaps the dishes tasted by the foreigners in front of them made them somewhat uncomfortable with the taste.

Then, Master Hou arrived at Quancheng early, in addition to communicating with the old masters.

Master Hou laughed: "It seems like your uncle Feng taught you this dish?"

Again, only the part below the abdomen was used, and the fish bones on both sides were removed.

When several judges were reviewing Xia Hui's dishes.

Several foreigners accompanied by people from the Culinary Association also rushed over.

Especially when they tasted the fried hairtail, they were even more surprised by the crispy shell and tender fish meat inside.

The foreigners were immediately shocked by this dish.

Master Hou said: "He didn't think of it himself. This method has existed before, but it seems that he has made some improvements."

It’s really something to be proud of when my granddaughter’s cooking and craftsmanship are recognized.

Now, they see this dish made by Xia Hui.

Master Hou looked at Master Yan with a smile: "Master Yan, look at it, your little apprentice is not only good at thinking."

Master Hou agreed with this: "Yes, young people must dare to innovate, but innovation must be based on a solid foundation of tradition. This female chef can cut the small dices very well, which shows that the basic skills are solid."

These are the foreign judges invited this time.

Xia Hui nodded: "Yes, my uncle specially taught me this dish in order to let me compete."

Master Yan responded with a smile: "Young people prefer to think by themselves."

Of course, the most important thing is that Xia Hui’s tomato sauce with added butter is more in line with foreigners’ tastes.

Master Hou turned to look at Master Yan and said, "Master Yan, your little apprentice is really good. When there is no bread crumbs, he can think of using steamed bun crumbs instead."

However, Master Hou got a rough understanding of some of Feng Zhengming's information through the local cooking association and inquiries from Master Yan.

This is all in line with Master Hou’s prior understanding of Feng Zhengming.

Some dishes have previously received favorable reviews from several foreign judges.

Having said this, Master Hou looked at Xia Hui and asked: "The steamed bun crumbs you used should be dried in the pot, right? And the tomato sauce you fried should have butter in it."

Master Hou also paid special visits to the masters and carefully discussed some of the judging criteria for this competition with them.

Several foreigners really praised this dish and praised it repeatedly as it was very delicious.

In particular, I will meet several well-known masters in Quancheng.

They said they did not expect that Chinese cuisine would also have such a very Western approach.

So he knew that he would meet several old masters from Lu Province this time.

Although he has not yet gone to Feng's restaurant or the food stall at Feng Zhengming Railway Station.

Of course, now I met Xia Hui and saw the fried hairtail with tomato sauce she made.

There is only one spine in the middle, which is really in line with foreigners' habits of eating fish, so that foreigners will not find it troublesome to eat because they don't know how to spit out the spine.

Master Hou also found the Culinary Association and got to know some of the best young chefs in Shandong Province.

Xia Hui respectfully answered Master Hou: "Yes, we will go to the train station to cook food stalls at night. I often go with my uncle. I can learn a lot from my uncle."

Among them, Master Hou knew Feng Zhengming specifically.

But this fried hairtail fish with tomato sauce is really suitable for the taste of several foreigners.

It was somewhat beyond Master Hou's expectations.

One foreigner even said that this dish should win the first place.

The reason foreigners give the No. 1 dish of fried hairtail with tomato sauce is: first of all, this dish is very delicious and he likes to eat it very much. Secondly, the chef who made this dish was the only beautiful female chef on site.

"Beautiful, really beautiful, beautiful chef, beautiful dishes, should win first place."

Listening to the other party's poor Chinese made the master chefs present and the judges such as Master Hou laugh.

Master Yan took the opportunity to say to Master Xia: "Look, your granddaughter's dishes are so popular. Her father should also see this scene."

Master Xia could only respond helplessly: "Okay, Lao Yan, doesn't our family want her to learn cooking? Huihui's father didn't stop her anymore, so don't keep mentioning that matter."

Master Yan smiled even more happily when he saw Master Xia's helpless expression.

"Hahaha, this is a challenge to your traditional concepts."

Xia Hui received a lot of praise, especially the recognition from the invited foreign judges, which naturally attracted a lot of people's attention. Reporters from TV stations and newspapers also took focused photos of her.

A beautiful female chef has made another traditional and innovative dish that combines Chinese and Western dishes. It is naturally very topical. Even some of the other participating chefs near Xia Hui became curious about her.

At this time, Feng Zhengming was still carefully carving his dishes and flowers out of pumpkins.

Because the carvings were at key points, Feng Zhengming didn't even notice. There was someone standing nearby staring at his carvings for a long time.

With great difficulty, Feng Zhengming finally finished carving the key parts of the carving on his handle.

Just as he was about to take a short rest, he heard the sound of clapping in front of him.

Almost at the moment Feng Zhengming raised his head to look, the people who clapped his hands simultaneously praised: "Master Xiao Feng is really amazing. His carving skills alone are already amazing."

Feng Zhengming listened to the other party's praise and at the same time recognized who the other party was.

"Mr. Chang? Are you also a judge?"

The person standing in front of Feng Zhengming's stove and staring at his carvings for a long time was none other than Chang Zongfu, who had previously invited Feng Zhengming to open a restaurant where he planned to open a restaurant to be the chef.

Chang Zongfu replied with a smile: "Yes, I am also a judge. Is Master Xiao Feng a little surprised? In fact, my company is one of the sponsors of this competition. Of course, my company is still a small company, and the sponsorship funds are not large. , so I didn’t put up banners or advertise here.”

Feng Zhengming smiled and said: "So you are still a sponsor. It is really rude to let you stand aside and look at my carvings for a long time."

Chang Zongfu said with a smile: "Master Feng is so polite. I was fascinated by your carving just now. I have known for a long time that the most powerful chefs in China are very good at knife skills and carving skills. Today I really got to see Master Xiao Feng as a skilled chef."

Feng Zhengming responded: "Mr. Chang praised me too much. I was just demonstrating the basic skills of a chef."

Speaking of this, Feng Zhengming slightly laughed at himself and said: "Spending time to carve on the spot in such a competition is a way to show off your skills. I hope it can make up for some shortcomings in cooking skills."

Chang Zongfu couldn't help laughing after hearing this: "Hahaha, Master Xiao Feng is so humble. From my on-site observation, your cooking skills can definitely be ranked in the top few, and it should even be considered a textbook level."

"I really don't dare to take this seriously." Feng Zhengming felt a little embarrassed.

Chang Zongfu looked at Feng Zhengming's carvings and asked: "Master Feng, are you carving a person? I wonder what kind of dish you are planning to cook today? Will you use such exquisite carvings?"

Feng Zhengming replied: "It's not a great dish. It's a traditional dish in our Shandong cuisine. You can eat the whole fish for two."

Chang Zongfu was still a little surprised: "You actually have to eat the whole fish for two in such a competition? That's really awesome."

Feng Zhengming said frankly: "I can't say it's amazing. I just made the skills taught by my master. This cooking exchange competition is mainly about exchanges. There are also many TV stations and newspaper reporters at the scene. I hope that through them , to better promote the traditions and classics of our Shandong cuisine."

When Chang Zongfu heard this, he remembered some of his ideas expressed when his previous invitation to Feng Zhengming was rejected.

Let’s talk about Feng Zhengming’s dish today.

Chang Zongfu asked: "It seems that Master Xiao Feng wants to rectify the name of Shandong cuisine, the tradition and classics, right?"

Feng Zhengming looked at Chang Zongfu seriously, and then nodded.

"Yes, I hope that through this competition and exchanges among young chefs across the province, everyone can see that our traditional classic dishes in Shandong cuisine can be made very exquisitely. The exquisiteness of our Chinese food surpasses Western food, and our Not only braised in soy sauce and braised in soy sauce, we can also make dishes with a variety of flavors.”

It can be said that Feng Zhengming's words were addressed to Chang Zongfu.

He wanted to make Chang Zongfu understand that Chinese food does not need to cater to the standards of Western food, and there is no need for Western chefs to teach them how to cook and plate.

After Chang Zongfu was stunned for a while, he probably understood the intention of Feng Zhengming's words.

He laughed again: "It seems that Master Xiao Feng still holds a grudge against my last offense."

Feng Zhengming nodded: "Yes, what you said last time really offended me. Your words were derogatory to me as a chef."

Chang Zongfu could only say: "Then I apologize to you for what I said last time. Maybe I did speak a little hastily and did not express my meaning clearly. I did not mean to belittle our traditional cuisine."

Feng Zhengming did not interrupt Chang Zongfu and asked him to continue speaking.

Chang Zongfu continued: "What I said about finding foreign chefs to teach you is not to teach you how to cook, but to teach you how to arrange the dishes better and how to make the dishes more refined and artistic. feel."

Feng Zhengming asked directly: "You still think our Chinese food is not as exquisite as others."

Chang Zongfu shook his head: "It's not that it's not exquisite enough, it's that it's not high-end enough."

Feng Zhengming said: "Okay, then please don't leave. You stand here and watch me finish my dishes. After my dishes are finished, you can talk to me about advanced issues."

After saying that, Feng Zhengming immediately started cooking.

The carving was almost finished, and Feng Zhengming took out the prepared seabass.

Under Chang Zongfu's watchful eye, Feng Zhengming cleaned up the bass.

After cleaning the bass, he chopped off the head and tail, then cut the fish into fillets, and then washed the fish meat and bones separately.

Chang Zongfu naturally knows the general method of eating two whole fish.

To put it simply, it means cooking a fish in two ways so that the fish has two different flavors.

From the moment Feng Zhengming filleted the fish, Chang Zongfu roughly knew that he should do the two sides separately.

After the fish meat and fish bones were cleaned, Feng Zhengming first cut half of the fish meat with a knife.

Feng Zhengming was focused on nothing, even in a noisy arena.

There was Chang Zongfu staring at him in front of him.

Feng Zhengming's hand was still very steady and he cut the knife very cleanly.

Chang Zongfu gradually widened his eyes. He had seen Feng Zhengming make fried fish with his own eyes before, and he had already seen his knife skills. Today, he saw him cutting fish and meat, and once again saw his knife skills.

The key is that in Chang Zongfu's eyes, Feng Zhengming's knife skills make people feel comfortable.

Every cut is so clean and sharp that there is really no unnecessary cut.

Half of the fish was cut with a cross knife by Feng Zhengming, and each cut almost cut into the fish skin. The fish meat after the knife was cut was like small pillars stuck to the fish skin.

Just Feng Zhengming's sword made Chang Zongfu have no choice but to accept it.

Then Feng Zhengming took out the other half of the fish meat and sliced ​​it all into very thin fillets.

And for thin fish fillets, Feng Zhengming also needs to cut out a clip blade.

The first blade does not cut off the fish fillets, but the second blade cuts the fish fillets.

The fish fillets cut out in this way will appear as thin butterfly-shaped fillets after unfolding from the middle edge.

Soon, Feng Zhengming's preparations attracted some other judges to come and watch.

The judges were all amazed when they saw Feng Zhengming's knife skills. They even didn't dare to express their anger. They could only watch quietly.

(End of this chapter)