On the second day in Shanghai, Feng Zhengming and Luo Qing received an invitation from the Shanghai Chefs Association.
Feng Zhengming originally wanted to refuse, but Luo Qing felt that if Feng Zhengming wanted to open a restaurant in Shanghai in the future, he would definitely need to deal with the local chefs association.
So Luo Qing persuaded Feng Zhengming to meet everyone in the Chefs Association.
Under Luo Qing's persuasion, Feng Zhengming accepted the invitation from the Shanghai Chefs Association.
Upon learning that Feng Zhengming accepted the invitation, the Chefs Association quickly began serious preparations.
Especially Li Baiqing, the president of the Chefs Association who was supposed to retire.
Li Baiqing is a chef of the same generation as Master Feng Zhengming and others.
I also participated in the first National Cooking Skills Exchange Competition that year.
Like Master Yan, he won the first prize.
Today, he is almost universally recognized as a master of local cuisine.
Li Baiqing personally ordered that all the top chefs from the local cuisine chefs association must be present.
As for the restaurant that invited Feng Zhengming, it is also a well-known old brand for Shanghai cuisine, Dexingguan.
When Feng Zhengming learned that it was De Xing Restaurant that invited him, he understood how much the Shanghai Chefs Association valued him.
Luo Qing asked curiously, "Is this Dexing Restaurant considered the most famous Shanghainese restaurant in Shanghai?"
Feng Zhengming nodded: "Yes, the famous local cuisines in Shanghai include Lao Zhengxing, Renheguan, Guangmingcun, and Dexingguan."
“Is there anything special about Dexing Pavilion?”
Feng Zhengming smiled and said, "In terms of local cuisine, these restaurants are probably on par with each other.
But Dexing Restaurant seems to be the restaurant where President Li used to be the chef. Their dish of black sea cucumber with shrimp roe is considered a famous dish, and it is as famous as the braised sea cucumber with scallions.”
Hearing this, Luo Qing was somewhat looking forward to it.
“Is the black sea cucumber with shrimp roe the same as the sea cucumber with scallions?”
Feng Zhengming shook his head: "It's different. The black sea cucumber with shrimp roe is made with black sea cucumber, and it's fried first and then roasted. The taste is also the flavor of local cuisine, which is sweet."
"Hahaha, this local dish is really sweet."
Feng Zhengming smiled and said, "This is a local taste preference, so it is true that local dishes are generally sweeter."
Luo Qing suddenly understood why Feng Zhengming chose Shanghai.
"I see. You chose to open a Shandong restaurant in Shanghai because Shanghainese cuisine is too sweet and only locals can accept it.
Now there are more and more people from other places coming to Shanghai, and this international metropolis can accommodate all kinds of tastes.
Shandong cuisine happens to be able to integrate different flavors from the east, west, south and north, and is most suitable for Shanghai."
Feng Zhengming did not deny it: "Yes, Shanghai is the best place for us to promote Shandong cuisine."
Luo Qing asked again: "I heard that Cantonese cuisine is the most popular in Shanghai, followed by Suzhou cuisine, Zhejiang cuisine, Huaiyang cuisine, and Sichuan cuisine is also popular here.
If you bring Shandong cuisine here, won't you be competing with other cuisines from all over the country?"
Feng Zhengming nodded: "We need to compete with other cuisines from all over the country, and we need to communicate and learn from each other, so that our Shandong cuisine can keep up with the times."
Luo Qing agreed: "That's true. We need communication and competition to keep up with the times."
Feng Zhengming added: "Besides, in Shanghai, it is also convenient for us to communicate with chefs in Hong Kong and overseas."
"Chef Coffman, are they coming?"
Hearing Luo Qing's question, Feng Zhengming smiled and nodded: "I will definitely come. The confrontation between Kofman and my pig's trotter is just the beginning. I believe we will have more exchanges later."
Then he looked at Luo Qing and said, "Besides, don't you have a good relationship with Mrs. Kofman?"
When talking about Mrs. Kofman, a smile appeared on Luo Qing's face.
"Mrs. Kofman is really easy to get along with. My spoken English is not very good, but Mrs. Kofman listened to me patiently and communicated with me seriously, correcting some of my non-standard points."
Speaking of Mrs. Kofman, Luo Qing's face was indeed full of smiles, and it was obvious that she and Mrs. Kofman had become close friends.
"And Mrs. Kofman took me to taste wine. She was really stylish and knew a lot about all aspects of wine."
At this point, Luo Qing curled her lips and said, "Unlike those ladies in Hong Kong, who only know how to put on airs. It's just that their families are rich, what's so great about that."
Seeing Luo Qing's expression, Feng Zhengming laughed.
“Hahaha, often times, the more we lack something, the more we act as if we have it.
Think about those wealthy wives in Hong Kong. They may not dare to say anything about their husbands’ extravagant life of drinking and partying outside, and can only try to make up for it through other things.
Another thing is that most of them seem to live a life of luxury on a daily basis. In fact, although they eat and drink well, they don’t understand the culture behind those things at all.
The less you understand, the more you want to take the opportunity to show off in front of others."
Luo Qing immediately clapped her hands for her husband: "Yes, yes, you are absolutely right, they are like that."
Feng Zhengming said frankly: "We don't need to compare with anyone, we just need to do our best.
Although I am just an ordinary chef, I love my job very much. I hope that through my skills, more people can taste the beauty of food.
As for whether it will be valued by those with a lot of money, what does it matter?
Whether they value me or not, it actually has no impact on my craftsmanship and will be liked by most ordinary people."
Luo Qing strongly agreed with what Feng Zhengming said.
"That's right. Our motherland is the country of the people. You, the top scholar, are also the top scholar of the people. The food you cook should be eaten by more ordinary people, rather than serving those who hold wealth."
Seeing that Luo Qing understood him, Feng Zhengming smiled and hugged his wife.
"That's right. Next, we will not only open restaurants in Shanghai, but also open dry rice shops in Shanghai, so that outsiders who come to Shanghai will have a place to eat well."
Luo Qing smiled and nodded: "Yes, I said, we should open a dry rice shop in Shanghai. Shanghai people like sweet food, so we can also add a sweet pork belly."
Feng Zhengming: "In fact, it is not only possible to add sweet pork, our four-happiness meatballs can also be made into the braised meatballs that Shanghai people like, just like the braised lion's head in Shanghai.
By then we can shrink it down a bit and make it into bite-sized braised meatballs, which I believe will also be very popular.”
Luo Qing became serious: "The key is to ensure that people from other places in Shanghai can eat well and have enough to eat."
Feng Zhengming responded: "Of course, so we don't need to set the price very high."
The couple became more and more excited and talked about many details of opening a store in Shanghai.
Feng Zhengming also felt that he should visit the local chefs association.
For some things, getting some help from the local chefs association would make it easier for Feng Zhengming to open a restaurant.
The couple packed up and took a car arranged by the Peace Hotel to Dexing Hall two days later.
At the entrance of Dexing Restaurant, Li Baiqing, the master of Shanghai cuisine, led the people from the Shanghai Chefs Association to wait.
When Feng Zhengming got off the car and saw such a welcoming scene, he quickly paid his respects to Li Baiqing.
"Master Li, you are so polite. Zhengming is flattered by such a welcoming gesture."
Li Baiqing smiled and shook Feng Zhengming's hand: "Our top scholar is finally here again." Feng Zhengming responded modestly: "Master Li, you are my senior, you should not call me top scholar, just call me Zhengming."
Li Baiqing changed his tone: "Okay, then I will take advantage of my age and call you Zhengming."
Feng Zhengming: "You should call me Zhengming."
Then Li Baiqing introduced the members of the Shanghai Chefs Association to Feng Zhengming.
In particular, the article introduces several chefs of Dexing Restaurant.
"This is Shen Kangde, the current head chef of Dexing Restaurant, and these are his most proud apprentices."
Shen Kangde greeted Feng Zhengming with a smile.
"Hello, Mr. Feng. It is our honor to have you come to our Dexing Hall today."
Feng Zhengming quickly clasped his fists and greeted him: "Master Shen, you are too polite. You are older than me, so you should just call me Zhengming. I am here today to exchange ideas and learn from you."
Faced with Feng Zhengming's politeness, Shen Kangde felt more comfortable.
In fact, with Shen Kangde's cooking skills and qualifications, he was also qualified to go to Beijing to participate in the return state banquet.
It just happened that Shen Kangde needed to preside over a reception at Dexing Hall at that time.
Ultimately, Shen Kangde had to give up the opportunity to go to Beijing.
Therefore, arranging to receive Feng Zhengming at Dexing Hall this time can be regarded as Li Baiqing's way of showing support to his talented disciple.
Everyone greeted each other and then entered Dexing Hall together.
Feng Zhengming changed into a chef's uniform and followed Li Baiqing and others into the kitchen of Dexingguan to take a look.
In the kitchen of Dexing Restaurant, Feng Zhengming saw a lot of local dishes being cooked.
One of the most classic local dishes is Braised Three Shredded Vegetables.
Feng Zhengming couldn't help but sigh after seeing it: "The dish of three shredded vegetables is found in Huaiyang cuisine, Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine, but the three shredded vegetables in our cuisine really has its own unique characteristics."
When everyone in the kitchen heard this, they naturally looked at Li Baiqing who was standing next to Feng Zhengming.
The person who innovated the local dish of Three Shredded Vegetables was none other than Li Baiqing, a master of local cuisine.
Feng Zhengming also looked at the other party: "Hahaha, it's me, Meng Lang, who said nonsense in front of the creator of our gang's Kou Sansi. Master Li, please don't blame me for being young and frivolous."
Li Baiqing smiled and said, "Zhengming, you don't need to be so flowery. Don't be nervous. We all recognize your skills."
Then Li Baiqing talked about some things that happened in Hong Kong this time.
"I heard from Xiao Zong that you showed off your skills again in Hong Kong this time. Not only did you make the Qilu map by yourself, you also made a real sea bream map with a big real sea bream, and even competed with famous overseas chefs."
Feng Zhengming was not surprised that Li Baiqing knew all about his experiences in Gangcheng.
During this trip to Hong Kong, Feng Zhengming once again demonstrated his top talent.
It can be said that both domestic and overseas media have reported quite a lot on Feng Zhengming.
In particular, the map of the true sea bream continent that Feng Zhengming completed almost independently, and the competition between him and Kofman in cooking with pig's trotters, became the focus of many media reports and hype.
Newspaper news in Hong Kong and some newspapers in the mainland all praised Feng Zhengming highly.
Feng Zhengming himself was embarrassed to read many of those reports.
He felt that he was bragging too much about himself.
In the kitchen of Dexing Restaurant, Feng Zhengming was also invited to have a knife skills competition with Shen Kangde.
I have to say that the bamboo shoots sliced by Shen Kangde with three kinds of shreds are really as thin as a cicada's wing.
Feng Zhengming also demonstrated his skillful knife skills in making deep-fried and crispy dishes.
The two people are indeed equally matched.
The local chefs present were also very impressed by this.
Many local chefs had never seen Feng Zhengming cook before.
So in their hearts, they were somewhat dissatisfied with Feng Zhengming, who was such a famous top scholar.
After seeing Feng Zhengming's knife skills today, all the local chefs present were convinced.
After a brief competition in the kitchen, Feng Zhengming was invited to a prepared private room.
Then, local dishes were served one by one.
Feng Zhengming and his wife Luo Qing tasted authentic Shanghai cuisine introduced by Li Baiqing and the chefs.
After eating, Li Baiqing asked Feng Zhengming for some advice.
Feng Zhengming said in front of all the local chefs present.
He didn't evade it much.
“If I were to give an opinion, I would first say that Shanghai cuisine is indeed too sweet. For many outsiders, they may not be able to accept such a sweet taste.
I think that if we want to make it more acceptable to more people from other places, we should reduce the sugar content appropriately.
The taste needs to be softer, not just sweet.”
Feng Zhengming pointed at the black sea cucumber with shrimp roe and said, "This dish does look good when served whole, but I think it can be sliced to make it easier for customers to eat. This way, customers can pick up a piece and eat it after it's served."
Listening to the various suggestions put forward by Feng Zhengming, the chefs of local cuisine all accepted them with an open mind.
In recent years, local cuisine has indeed been impacted by too much foreign cuisine.
The first thing that was naturally impacted was Cantonese cuisine.
Since Cantonese cuisine entered Shanghai, many local dishes are no longer doing as well as Cantonese restaurants.
Feng Zhengming smiled and said, "I don't think it's a bad thing. This will put us under competitive pressure and help us improve the dishes we are good at."
This statement was once again recognized by the local chefs present.
After chatting about some topics related to local cuisine, Feng Zhengming bluntly stated that he planned to open a restaurant in Shanghai.
"My plan is to open two stores. I will open my dry rice shop here. It will be a more affordable restaurant, similar to a fast food restaurant, and the main dish will be our Quancheng's braised pork.
I am going to open another restaurant of my own, which will mainly serve Shandong cuisine, and will also include some other cuisines.”
Feng Zhengming did not say it directly, but he had already made an agreement with Jiang Chengzhe that Jiang Chengzhe would come to Shanghai to join him.
He was worried that if he said it out loud, it might put more pressure on the local Shanghai chefs present.
Li Baiqing smiled and said, "Zhengming, if you come to our city of Shanghai to open a restaurant, then we will naturally welcome you. With a top scholar like you, we can better improve the level of our chefs in Shanghai."
Shen Kangde and Zong Desheng also expressed their welcome.
"It's a good thing indeed. Just like what you said before, your coming to Shanghai can put more pressure on us and force us to make more changes to cope with the competition."
"That's right. Only when we compete and learn together can we truly improve ourselves." (End of this chapter)
Feng Zhengming originally wanted to refuse, but Luo Qing felt that if Feng Zhengming wanted to open a restaurant in Shanghai in the future, he would definitely need to deal with the local chefs association.
So Luo Qing persuaded Feng Zhengming to meet everyone in the Chefs Association.
Under Luo Qing's persuasion, Feng Zhengming accepted the invitation from the Shanghai Chefs Association.
Upon learning that Feng Zhengming accepted the invitation, the Chefs Association quickly began serious preparations.
Especially Li Baiqing, the president of the Chefs Association who was supposed to retire.
Li Baiqing is a chef of the same generation as Master Feng Zhengming and others.
I also participated in the first National Cooking Skills Exchange Competition that year.
Like Master Yan, he won the first prize.
Today, he is almost universally recognized as a master of local cuisine.
Li Baiqing personally ordered that all the top chefs from the local cuisine chefs association must be present.
As for the restaurant that invited Feng Zhengming, it is also a well-known old brand for Shanghai cuisine, Dexingguan.
When Feng Zhengming learned that it was De Xing Restaurant that invited him, he understood how much the Shanghai Chefs Association valued him.
Luo Qing asked curiously, "Is this Dexing Restaurant considered the most famous Shanghainese restaurant in Shanghai?"
Feng Zhengming nodded: "Yes, the famous local cuisines in Shanghai include Lao Zhengxing, Renheguan, Guangmingcun, and Dexingguan."
“Is there anything special about Dexing Pavilion?”
Feng Zhengming smiled and said, "In terms of local cuisine, these restaurants are probably on par with each other.
But Dexing Restaurant seems to be the restaurant where President Li used to be the chef. Their dish of black sea cucumber with shrimp roe is considered a famous dish, and it is as famous as the braised sea cucumber with scallions.”
Hearing this, Luo Qing was somewhat looking forward to it.
“Is the black sea cucumber with shrimp roe the same as the sea cucumber with scallions?”
Feng Zhengming shook his head: "It's different. The black sea cucumber with shrimp roe is made with black sea cucumber, and it's fried first and then roasted. The taste is also the flavor of local cuisine, which is sweet."
"Hahaha, this local dish is really sweet."
Feng Zhengming smiled and said, "This is a local taste preference, so it is true that local dishes are generally sweeter."
Luo Qing suddenly understood why Feng Zhengming chose Shanghai.
"I see. You chose to open a Shandong restaurant in Shanghai because Shanghainese cuisine is too sweet and only locals can accept it.
Now there are more and more people from other places coming to Shanghai, and this international metropolis can accommodate all kinds of tastes.
Shandong cuisine happens to be able to integrate different flavors from the east, west, south and north, and is most suitable for Shanghai."
Feng Zhengming did not deny it: "Yes, Shanghai is the best place for us to promote Shandong cuisine."
Luo Qing asked again: "I heard that Cantonese cuisine is the most popular in Shanghai, followed by Suzhou cuisine, Zhejiang cuisine, Huaiyang cuisine, and Sichuan cuisine is also popular here.
If you bring Shandong cuisine here, won't you be competing with other cuisines from all over the country?"
Feng Zhengming nodded: "We need to compete with other cuisines from all over the country, and we need to communicate and learn from each other, so that our Shandong cuisine can keep up with the times."
Luo Qing agreed: "That's true. We need communication and competition to keep up with the times."
Feng Zhengming added: "Besides, in Shanghai, it is also convenient for us to communicate with chefs in Hong Kong and overseas."
"Chef Coffman, are they coming?"
Hearing Luo Qing's question, Feng Zhengming smiled and nodded: "I will definitely come. The confrontation between Kofman and my pig's trotter is just the beginning. I believe we will have more exchanges later."
Then he looked at Luo Qing and said, "Besides, don't you have a good relationship with Mrs. Kofman?"
When talking about Mrs. Kofman, a smile appeared on Luo Qing's face.
"Mrs. Kofman is really easy to get along with. My spoken English is not very good, but Mrs. Kofman listened to me patiently and communicated with me seriously, correcting some of my non-standard points."
Speaking of Mrs. Kofman, Luo Qing's face was indeed full of smiles, and it was obvious that she and Mrs. Kofman had become close friends.
"And Mrs. Kofman took me to taste wine. She was really stylish and knew a lot about all aspects of wine."
At this point, Luo Qing curled her lips and said, "Unlike those ladies in Hong Kong, who only know how to put on airs. It's just that their families are rich, what's so great about that."
Seeing Luo Qing's expression, Feng Zhengming laughed.
“Hahaha, often times, the more we lack something, the more we act as if we have it.
Think about those wealthy wives in Hong Kong. They may not dare to say anything about their husbands’ extravagant life of drinking and partying outside, and can only try to make up for it through other things.
Another thing is that most of them seem to live a life of luxury on a daily basis. In fact, although they eat and drink well, they don’t understand the culture behind those things at all.
The less you understand, the more you want to take the opportunity to show off in front of others."
Luo Qing immediately clapped her hands for her husband: "Yes, yes, you are absolutely right, they are like that."
Feng Zhengming said frankly: "We don't need to compare with anyone, we just need to do our best.
Although I am just an ordinary chef, I love my job very much. I hope that through my skills, more people can taste the beauty of food.
As for whether it will be valued by those with a lot of money, what does it matter?
Whether they value me or not, it actually has no impact on my craftsmanship and will be liked by most ordinary people."
Luo Qing strongly agreed with what Feng Zhengming said.
"That's right. Our motherland is the country of the people. You, the top scholar, are also the top scholar of the people. The food you cook should be eaten by more ordinary people, rather than serving those who hold wealth."
Seeing that Luo Qing understood him, Feng Zhengming smiled and hugged his wife.
"That's right. Next, we will not only open restaurants in Shanghai, but also open dry rice shops in Shanghai, so that outsiders who come to Shanghai will have a place to eat well."
Luo Qing smiled and nodded: "Yes, I said, we should open a dry rice shop in Shanghai. Shanghai people like sweet food, so we can also add a sweet pork belly."
Feng Zhengming: "In fact, it is not only possible to add sweet pork, our four-happiness meatballs can also be made into the braised meatballs that Shanghai people like, just like the braised lion's head in Shanghai.
By then we can shrink it down a bit and make it into bite-sized braised meatballs, which I believe will also be very popular.”
Luo Qing became serious: "The key is to ensure that people from other places in Shanghai can eat well and have enough to eat."
Feng Zhengming responded: "Of course, so we don't need to set the price very high."
The couple became more and more excited and talked about many details of opening a store in Shanghai.
Feng Zhengming also felt that he should visit the local chefs association.
For some things, getting some help from the local chefs association would make it easier for Feng Zhengming to open a restaurant.
The couple packed up and took a car arranged by the Peace Hotel to Dexing Hall two days later.
At the entrance of Dexing Restaurant, Li Baiqing, the master of Shanghai cuisine, led the people from the Shanghai Chefs Association to wait.
When Feng Zhengming got off the car and saw such a welcoming scene, he quickly paid his respects to Li Baiqing.
"Master Li, you are so polite. Zhengming is flattered by such a welcoming gesture."
Li Baiqing smiled and shook Feng Zhengming's hand: "Our top scholar is finally here again." Feng Zhengming responded modestly: "Master Li, you are my senior, you should not call me top scholar, just call me Zhengming."
Li Baiqing changed his tone: "Okay, then I will take advantage of my age and call you Zhengming."
Feng Zhengming: "You should call me Zhengming."
Then Li Baiqing introduced the members of the Shanghai Chefs Association to Feng Zhengming.
In particular, the article introduces several chefs of Dexing Restaurant.
"This is Shen Kangde, the current head chef of Dexing Restaurant, and these are his most proud apprentices."
Shen Kangde greeted Feng Zhengming with a smile.
"Hello, Mr. Feng. It is our honor to have you come to our Dexing Hall today."
Feng Zhengming quickly clasped his fists and greeted him: "Master Shen, you are too polite. You are older than me, so you should just call me Zhengming. I am here today to exchange ideas and learn from you."
Faced with Feng Zhengming's politeness, Shen Kangde felt more comfortable.
In fact, with Shen Kangde's cooking skills and qualifications, he was also qualified to go to Beijing to participate in the return state banquet.
It just happened that Shen Kangde needed to preside over a reception at Dexing Hall at that time.
Ultimately, Shen Kangde had to give up the opportunity to go to Beijing.
Therefore, arranging to receive Feng Zhengming at Dexing Hall this time can be regarded as Li Baiqing's way of showing support to his talented disciple.
Everyone greeted each other and then entered Dexing Hall together.
Feng Zhengming changed into a chef's uniform and followed Li Baiqing and others into the kitchen of Dexingguan to take a look.
In the kitchen of Dexing Restaurant, Feng Zhengming saw a lot of local dishes being cooked.
One of the most classic local dishes is Braised Three Shredded Vegetables.
Feng Zhengming couldn't help but sigh after seeing it: "The dish of three shredded vegetables is found in Huaiyang cuisine, Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine, but the three shredded vegetables in our cuisine really has its own unique characteristics."
When everyone in the kitchen heard this, they naturally looked at Li Baiqing who was standing next to Feng Zhengming.
The person who innovated the local dish of Three Shredded Vegetables was none other than Li Baiqing, a master of local cuisine.
Feng Zhengming also looked at the other party: "Hahaha, it's me, Meng Lang, who said nonsense in front of the creator of our gang's Kou Sansi. Master Li, please don't blame me for being young and frivolous."
Li Baiqing smiled and said, "Zhengming, you don't need to be so flowery. Don't be nervous. We all recognize your skills."
Then Li Baiqing talked about some things that happened in Hong Kong this time.
"I heard from Xiao Zong that you showed off your skills again in Hong Kong this time. Not only did you make the Qilu map by yourself, you also made a real sea bream map with a big real sea bream, and even competed with famous overseas chefs."
Feng Zhengming was not surprised that Li Baiqing knew all about his experiences in Gangcheng.
During this trip to Hong Kong, Feng Zhengming once again demonstrated his top talent.
It can be said that both domestic and overseas media have reported quite a lot on Feng Zhengming.
In particular, the map of the true sea bream continent that Feng Zhengming completed almost independently, and the competition between him and Kofman in cooking with pig's trotters, became the focus of many media reports and hype.
Newspaper news in Hong Kong and some newspapers in the mainland all praised Feng Zhengming highly.
Feng Zhengming himself was embarrassed to read many of those reports.
He felt that he was bragging too much about himself.
In the kitchen of Dexing Restaurant, Feng Zhengming was also invited to have a knife skills competition with Shen Kangde.
I have to say that the bamboo shoots sliced by Shen Kangde with three kinds of shreds are really as thin as a cicada's wing.
Feng Zhengming also demonstrated his skillful knife skills in making deep-fried and crispy dishes.
The two people are indeed equally matched.
The local chefs present were also very impressed by this.
Many local chefs had never seen Feng Zhengming cook before.
So in their hearts, they were somewhat dissatisfied with Feng Zhengming, who was such a famous top scholar.
After seeing Feng Zhengming's knife skills today, all the local chefs present were convinced.
After a brief competition in the kitchen, Feng Zhengming was invited to a prepared private room.
Then, local dishes were served one by one.
Feng Zhengming and his wife Luo Qing tasted authentic Shanghai cuisine introduced by Li Baiqing and the chefs.
After eating, Li Baiqing asked Feng Zhengming for some advice.
Feng Zhengming said in front of all the local chefs present.
He didn't evade it much.
“If I were to give an opinion, I would first say that Shanghai cuisine is indeed too sweet. For many outsiders, they may not be able to accept such a sweet taste.
I think that if we want to make it more acceptable to more people from other places, we should reduce the sugar content appropriately.
The taste needs to be softer, not just sweet.”
Feng Zhengming pointed at the black sea cucumber with shrimp roe and said, "This dish does look good when served whole, but I think it can be sliced to make it easier for customers to eat. This way, customers can pick up a piece and eat it after it's served."
Listening to the various suggestions put forward by Feng Zhengming, the chefs of local cuisine all accepted them with an open mind.
In recent years, local cuisine has indeed been impacted by too much foreign cuisine.
The first thing that was naturally impacted was Cantonese cuisine.
Since Cantonese cuisine entered Shanghai, many local dishes are no longer doing as well as Cantonese restaurants.
Feng Zhengming smiled and said, "I don't think it's a bad thing. This will put us under competitive pressure and help us improve the dishes we are good at."
This statement was once again recognized by the local chefs present.
After chatting about some topics related to local cuisine, Feng Zhengming bluntly stated that he planned to open a restaurant in Shanghai.
"My plan is to open two stores. I will open my dry rice shop here. It will be a more affordable restaurant, similar to a fast food restaurant, and the main dish will be our Quancheng's braised pork.
I am going to open another restaurant of my own, which will mainly serve Shandong cuisine, and will also include some other cuisines.”
Feng Zhengming did not say it directly, but he had already made an agreement with Jiang Chengzhe that Jiang Chengzhe would come to Shanghai to join him.
He was worried that if he said it out loud, it might put more pressure on the local Shanghai chefs present.
Li Baiqing smiled and said, "Zhengming, if you come to our city of Shanghai to open a restaurant, then we will naturally welcome you. With a top scholar like you, we can better improve the level of our chefs in Shanghai."
Shen Kangde and Zong Desheng also expressed their welcome.
"It's a good thing indeed. Just like what you said before, your coming to Shanghai can put more pressure on us and force us to make more changes to cope with the competition."
"That's right. Only when we compete and learn together can we truly improve ourselves." (End of this chapter)
