1984: Starting from a bankrupt Sichuan restaurant

Chapter 368 In Jiaozhou, not everyone can outdo the Kong faction (6.4k words combined)

“Okay.” Zhou Yan nodded.

Pay more, of course!

Kung Pao Chicken is not a rare dish; there are plenty of chefs who know how to make it.

Of course, my skill level is definitely not as high as his.

Adding 20 yuan to make a Kung Pao Chicken dish is definitely a good deal.

You know, last time the Municipal Economic Commission invited so many masters to hold a banquet, the allowance they gave was only ten yuan.

Twenty yuan, that's a typical waiter's monthly salary.

Mei Xiu still showed him a great deal of respect as the face of the Confucian school.

It's no wonder everyone envies disciples of major sects; having a sect's backing makes a real difference.

Zhou Yan followed Mei Xiu out of the private room, while Lu Xiaoji was still standing outside the door.

"Master Lu, thank you for your help in making the introduction. Master Zhou has already agreed to help," Mei Xiu and Lu Xiaoji said with smiles.

"You're welcome, you're welcome." Lu Xiaoji waved his hand, not daring to look Mei Xiu in the eye, like a greenhorn.

"Master Zhou, please come with me," Mei Xiu said, striding towards the kitchen.

"Uncle-Master Lu, please tell Lu Chuan for me, I need to go to the Jianghu to help in an emergency," Zhou Yan said.

“Okay, go ahead.” Lu Xiaoji nodded.

Zhou Yan then quickened his pace to catch up with Mei Xiu and said, "Ms. Mei, should I change my clothes before going into the kitchen?"

Mei Xiu paused, glancing at Zhou Yan.

Zhou Yan's outfit was quite proper: a brown corduroy jacket paired with a black wool sweater, black suit pants, and leather shoes—a simple color scheme.

He is very tall, about 1.8 meters, which is not common in the south.

He was very handsome, with sharp eyebrows and bright eyes, and his hair was cut very short, giving him a neat and capable look.

A young man in his early twenties gives off a sense of youthful vigor and vitality.

She was a worldly woman, but a chef as handsome as Zhou Yan was indeed rare.

Mei Xiu nodded slightly and said, "Yes, it needs to be changed. Our Wanxiu Restaurant's kitchen is quite strict. Chefs must wear work clothes and chef's hats. I'll have them get Chef Zhou a set of chef's clothes in a bit."

"Okay." Zhou Yan nodded; he was indeed very strict.

Mei Xiu acted swiftly and efficiently; soon someone took Zhou Yan to change his clothes and found him a brand-new chef's uniform.

Zhou Yan changed out of his coat, put on his chef's uniform and hat, and followed the waiter to the kitchen.

"Boss, just tell him to make braised rock carp. I can also make Kung Pao chicken. If you think you can use this dish to replace spicy chicken, I can make it." Zhou Yan walked around the corner and saw Yan Ge standing at the kitchen door with his hands hanging down, talking to Mei Xiu.

When Zhou Yan arrived, both of them fell silent.

Yan Ge glanced at Zhou Yan, his expression slightly complicated.

Mei Xiu looked at Zhou Yan and her eyes lit up. She didn't expect that the same chef's uniform would look so different on him. She smiled and said, "The chef's uniform from our Wanxiu Restaurant fits Chef Zhou quite well."

"I'll wear it for now and return it later," Zhou Yan said with a smile.

Mei Xiu said, "If Chef Zhou doesn't mind, you can keep it. Our Wanxiu Restaurant will give every chef a new chef's uniform."

“Okay.” Zhou Yan nodded, and then greeted Yan Ge, “Master Yan.”

“Master Zhou.” Yan Ge nodded and said to Mei Xiu, “Boss, I’ll go and get busy now.”

“Go ahead,” Mei Xiu nodded.

Yan Ge's reaction was within Zhou Yan's expectations. Although he was a partner, his relationship with Mei Xiu clearly showed a superior-subordinate dynamic.

Zhou Yan was invited by Mei Xiu. He entered the kitchen and not only did he have to make braised rock carp, but he also had to make Kung Pao Chicken. This was tantamount to challenging Yan Ge, and it carried a bit of a provocative meaning.

Yan Ge is considered to have a good temper; he was unhappy, but he didn't give her a hard time.

Zhou Yan didn't care; he was just there to stir up trouble.

And incidentally, to put a little cool on Master Yan's arrogance.

Rongleyuan is amazing, but this is Jiaozhou.

Jiaozhou, a school of Confucianism.

He went home after cooking two dishes, oblivious to the devastating flood that followed.

"Master Zhou, please come in," Mei Xiu said, walking towards the kitchen.

Zhou Yan followed two steps behind and entered the room.

……

"Master? Have you seen Zhou Yan? Wasn't he just chatting with you? The ceremony is about to begin, have him bring some tea." Lu Chuan asked Lu Xiaoji as she entered.

"You don't need to look anymore, the proprietress took a liking to him and took him away. Ask that chubby kid to serve the tea, or ask Lu Feng to serve it for you," Lu Xiaoji said.

"Holy crap! He actually got such a good thing? In broad daylight? Why the rush?" Lu Chuan exclaimed in shock.

"What are you thinking! One of the chefs missed the bus and couldn't make it. He went to help with the cooking. If Chen Rong asks, just say I introduced him. Zhou Yan won't want to refuse." Lu Xiaoji rolled her eyes at him.

"Oh, you should have said so earlier! You scared me!" Lu Chuan breathed a sigh of relief. "I thought my brother had hooked up with a rich woman and was living a good life."

"You really are a good brother." Lu Xiaoji gave him a coin.

"So that woman just now was Boss Mei? Zhou Yan has such a big reputation, the boss came to invite her personally?" Lu Chuan asked curiously.

"Do you think Zhou Yan is like you? He's now the face of the Kong School, handpicked by Master Kong. Boss Mei invited not only Zhou Yan, but also the entire Kong School. They'll definitely have to give him face." Lu Xiaoji smiled and said, "I reckon Yan Ge won't be too happy right now. The Kong School still has a certain influence in Jiaozhou and even the entire Sichuan cuisine industry. If Zhou Yan really comes to Wanxiu, then it's hard to say who will be the head chef in the future."

“I can’t stand it, Zhou Yan owns his own restaurant.” Lu Chuan shook his head.

Lu Xiaoji smiled and said, "Zhou Yan's restaurant is located in a small town. It's not as popular as Wanxiu Restaurant. Look at this banquet hall, the banquet alone costs more than a thousand yuan. How long will it take them to earn that much?"

"Lu Chuan!" Chen Rong's voice rang out.

"Coming!" Lu Chuan replied and jogged over.

"Where's Zhou Yan? Haven't we found him yet?" Chen Rong asked, looking at him.

Li Yanyan, who was standing to the side, also looked up at Lu Chuan.

“My master said that Zhou Yan was taken away by the proprietress of Wanxiu Restaurant. My master acted as a pimp,” Lu Chuan said.

"what?"

Chen Rong and the other two all turned to look at Lu Chuan.

"Holy crap, is there really such a good thing?" Ma Yongqiang exclaimed in surprise. Just now, the proprietress came over in high heels, the clatter of her heels hitting his heart with every step. That mature charm was something that an innocent young girl could not possess.

Zhou Yan was indeed taken away by her.

This guy is eating way too well!
Li Yanyan pursed her lips, feeling a little uncomfortable and worried for some reason.

She had heard about it when she worked at the bank; some wealthy women had gone to extremes, and she wondered if Zhou Yan could handle it.

That woman is indeed beautiful and cool, with a strong presence, giving off a powerful businesswoman vibe.

From this perspective, even if Zhou Yanzhen gave in, it wouldn't be entirely without moral principles.

At least their aesthetic sense is on point.

"Seriously!" Chen Rong rolled her eyes at Lu Chuan, her hands already clenched into fists.

Lu Chuan shrank his non-existent neck and said, "Zhou Yan went to help out in a crisis. A chef at Wanxiu Restaurant missed the shuttle bus, and the owner personally came to ask Zhou Yan to cook two dishes. He was introduced by my master, and Zhou Yan couldn't refuse, so he went."

"Nonsense!" Chen Rong raised her hand and threw a lump of it.

"Slow down, slow down, don't get angry." Lu Chuan didn't dare to dodge and had to carefully support her.

Ma Yongqiang breathed a sigh of relief; thankfully, it was fake.

Li Yanyan breathed a sigh of relief. That's good, that's good.

"Zhou Yan, is he really a chef? He looks quite different from my brother-in-law." Zheng Yi asked curiously.

"How is it different? It still has two eyes, a nose, and a mouth!" Lu Chuan said, looking unconvinced.

“He has a neck,” Zheng Yi said.

"I have one too! It's just not very obvious! Zheng Yi, give me back the red envelope you just grabbed!" Lu Chuan broke down in a second.

"No way!" Zheng Yi hid behind Chen Rong and said smugly, "Don't move, okay? My sister Rong is the Empress Dowager now!"

Lu Chuan really didn't dare to move, looking at Chen Rong with some grievance: "Rongrong, look at your cousin!"

"It's alright. Although I can't see it, I can touch it," Chen Rong said, reaching out to touch his neck to comfort him.

Lu Chuan: “…”

It would be better not to offer any comfort at all.

"Is Zhou Yan a very skilled chef? I see that Wanxiu Restaurant has many chefs, so why did the proprietress specifically ask him to help with cooking?" Li Yanyan asked curiously.

"Yes, your master is here too, why didn't you ask your master for help?" Chen Rong asked, puzzled.

“You don’t understand. Everyone has their own expertise. When it comes to cooking fish, the best in Jiaozhou is definitely the Kong School. And Zhou Yan is now the face of the Kong School. If he’s going to make braised rock carp, he’ll definitely be the one among the chefs here today,” Lu Chuan said with a smile. “Zhou Yan’s braised rock carp is in a class of its own in the entire Jiaozhou.”

The three of them weren't chefs, so they only understood half of what they heard.

But one thing is clear: Zhou Yan is very capable.

He's even better at cooking fish than Lu Chuan's master.

"Who will serve the tea later?" Chen Rong asked.

Lu Chuan looked at Ma Yongqiang.

Ma Yongqiang nodded: "Okay, I'll do it!"

……

Lu Chuan redistributed the manpower, and Zhou Yan followed Mei Xiu into the kitchen of Wanxiu Restaurant.

Upon entering, the busy kitchen seemed to quiet down a bit, and many eyes fell on Zhou Yan, mostly with curiosity and a hint of hostility.

The kitchen is very large, more than 100 square meters, and is strictly divided into sections. The slaughtering area is obviously located outside, with separate cold dish preparation room and white dish preparation room, while the red dish preparation area is the largest.

The workflow for washing, chopping, and stir-frying was also well-planned. Zhou Yan remained calm, but quickly noted down whatever his eyes caught.

This kitchen is probably the best in Jiaozhou right now; it looks very professional and is worth referencing.

He didn't care at all about the other chefs' opinions.

Although Yan Ge wasn't particularly happy, he didn't make things difficult for Zhou Yan. He made room for Zhou Yan on the chopping block and stove, saying, "Master Zhou, just tell them what ingredients you need and how you want them prepared."

"Sure," Zhou Yan replied with a smile, then said to the waiter standing next to him, "Could you please get me a young rooster's leg, and three ounces of peanuts..."

"Okay!" Dahe replied, quickly walking towards the ingredients area, and soon brought everything back.

"I'm here to be a groomsman at the wedding today, but I didn't bring a knife. Does anyone have one they can borrow?" Zhou Yan asked, having already washed his hands.

The men all avoided eye contact and didn't respond.

"Use mine," Yan Ge said, handing over his kitchen knife.

"Thank you, Master Yan." Zhou Yan didn't stand on ceremony, took the cleaver, and with a few swift cuts, cleaved the chicken leg, removed the bone and set it aside, then chopped the chicken meat into small pieces...

The kitchen of Wanxiu Restaurant was very busy today. Yan Ge was mainly in charge of coordinating the whole event, but he couldn't help but keep glancing at Zhou Yan.

Tenderize the chicken thigh meat, score it with crisscross cuts, then dice it. Marinate it with salt and cornstarch, then coat it with a starch slurry. Fry the peanuts in oil while simultaneously chopping dried chili peppers and preparing the sauce.

Zhou Yan's movements were fluid and graceful; his seasoning speed was so fast that it was impossible to see the amount being used.

This made Yan Ge's expression become more serious.

Zhou Yan's performance was too confident. Whether it was cutting or adjusting the amount of seasoning, the faster the speed, the more confident the chef was in his skills.

This was his first time in Wanxiu Restaurant's kitchen. Cooking in an unfamiliar place makes even him more cautious, especially at crucial moments like tasting dishes. He was afraid of making mistakes, and he would be lucky to perform at 80 or 90 percent of his usual level.

Kung Pao Chicken is a representative dish of spicy lychee flavor, which requires a high level of skill in seasoning and controlling the heat. If the flavor is slightly off, the spicy lychee flavor will not come through.

This dish is very representative of Sichuan cuisine and is a must-have for many chefs when they go out to compete because the spicy lychee flavor is more acceptable to most people and easier to get high scores.

Yan Ge practiced this dish diligently when he was at Rongleyuan, honing his skills under the guidance of several elderly men. During the Level 1 Chef exam, he drew Kung Pao Chicken as his dish, scored highly, and successfully obtained his Level 1 Chef certificate.

So when Mei Xiu suggested that Zhou Yan make Kung Pao Chicken, he was somewhat unhappy.

This dish is considered one of the signature dishes of Wanxiu Restaurant, and the owner knows his skill level.

Zhou Yan can cook braised rock carp, which is a specialty of the Kong school, so it's not surprising.

But Zhou Yan is only twenty years old this year. If he can make one or two signature dishes, he is already exceptionally talented. Could it be that he can make Kung Pao Chicken better than Zhou Yan?
He didn't believe it.

But now, watching Zhou Yan make Kung Pao Chicken, it's clear that he has a good method, and the cooking process is well-organized and doesn't delay anything.

Mei Xiu watched Zhou Yan from the side, her eyes also showing a hint of surprise. From the moment he picked up the kitchen knife, his expression became exceptionally serious, and he was very focused whether he was chopping vegetables or seasoning.

It has to be said that the way he takes his work seriously is quite charming.

He's only twenty years old, the same age as the guy standing next to him, but he gives off a really reliable and trustworthy feeling.

Heat oil in a wok until it reaches 60% of its maximum temperature. Add dried chili peppers and stir-fry quickly until they turn reddish-brown. Then add Sichuan peppercorns and diced chicken, stir-frying quickly until the seeds turn white. Add cooking wine, chili powder, ginger, garlic, and scallions, stir-frying quickly. Add the previously prepared sauce, then add the previously fried peanuts. Toss the wok and remove from heat, placing the mixture on a plate.

A plate of brightly colored Kung Pao Chicken is ready, the sauce reduced to a perfect consistency, leaving a thin line of oil on the plate.

A strong, spicy lychee aroma wafts up.

Mei Xiu, who had been standing in front of the stove the whole time, couldn't help but swallow her saliva. The smell was so strong!

Yan Ge also came to the stove. Smelling the aroma and looking at the Kung Pao Chicken on the stove, his expression became more serious.

The presentation is impeccable!
The spicy lychee flavor smells absolutely authentic.

"Since this is a tasting, please try it," Zhou Yan said with a smile.

"Let me try it." Mei Xiu took the ladle, scooped up a spoonful of Kung Pao Chicken, which contained chicken, peanuts, chili peppers, garlic, and scallions, and fed it to her mouth.

The moment it enters your mouth, the intense spicy flavor hits you right in the head, followed by a sweet and sour taste that blossoms on your tongue. The spicy lychee flavor is just perfect!
The chicken is tender and springy, the peanuts are crisp and refreshing, and when chewed together with chili, garlic, and scallions, it brings an unparalleled sense of texture and flavor.

The chicken is coated in a thin sauce, and the different flavors from the ingredients create a layered taste that is simply irresistible.

Mei Xiu entered the catering industry at the age of sixteen. She has worked in most of the front-of-house positions in restaurants. Later, she met a benefactor and managed several restaurants.

She's not good at cooking, but when it comes to eating, she's absolutely top-notch.

Before opening Wanxiu Restaurant in Jiaozhou, she spent half a year eating at all the major restaurants in Chengdu and carefully studying the menus of each one.

Rongleyuan is the most comprehensive, boasting the most Sichuan cuisine masters and a constant stream of outstanding young and middle-aged chefs, whose Sichuan cuisine chefs have gone on to dabble across the country and even the world.

Chefs who come from Rongleyuan are all very ambitious.

In order to recruit Yan Ge and his apprentice, she offered him a monthly salary of 800 yuan and also gave him a 10% share of the profits from Wanxiu Restaurant.

She knew that Yan Ge's Kung Pao Chicken was quite good; it was considered one of his signature dishes.

But after Zhou Yan said he was good at making Kung Pao Chicken, she hesitated for only three seconds before deciding to ask Zhou Yan to give it a try.

That's right, she just wanted to see whether Yan Ge from Rongleyuan was more capable, or Zhou Yan, the leading figure of the younger generation of the Kong school.

Even if it's just a battle over a single dish.

If Yan Ge is powerful, then word will spread that Wanxiu Restaurant has overshadowed the Kong School.

If Zhou Yan were capable, this matter wouldn't have left the kitchen. It would be a good opportunity to use Zhou Yan to suppress Yan Ge's arrogance.

During this period, Yan Ge occasionally hinted that the dividends were too low.

The investment in Wanxiu Restaurant exceeded one million yuan. Giving him a share of the profits would be quite substantial, so this precedent cannot be set.

The Kung Pao Chicken that Zhou Yan made was definitely the best she had ever eaten, even better than Yan Ge's, and on par with the masters at Rongleyuan.

The sweet and sour lychee flavor is superb in both cooking time and seasoning.

"Chef Zhou's Kung Pao Chicken is so delicious! The spicy and lychee flavor is perfect. It tastes almost the same as what I had at Rongleyuan, and it's on par with Master Zeng's level," Mei Xiu exclaimed. She then looked at Yan Ge beside her and said, "Master Yan, you should try it too. I'd like to hear your opinion."

Yan Ge's expression changed slightly upon hearing this; Mei Xiu's words were directed at him.

Leaving aside the comparison with Wanxiu Restaurant, Rongleyuan is a level above Wanxiu Restaurant in terms of quality.

Master Zeng's skill level is among the top in Rongleyuan. He learned his Kung Pao Chicken from Grandpa Zeng and is at the same level as Master Zeng, which means he is better than him.

"Okay, I'll try it." Feeling a little unconvinced, Yan Ge took a spoon and scooped up a spoonful of Kung Pao Chicken, feeding it to himself.

The freshly cooked Kung Pao Chicken was still a little hot, and the spicy lychee flavor was indeed prominent, with a wok hei (wok aroma) that exploded on the tongue, intense yet gentle.

The chicken is tender, the peanuts are crispy and fragrant, and the scallions are soft – these are all basic skills.

The key is the sauce that coats the chicken after it's dried; the sweet and sour lychee flavor is just perfect!
The combination of sweet and sour flavors with a spicy kick creates a unique spicy lychee taste.

The layers of texture and flavor are perfectly showcased in this Kung Pao Chicken.

That bite made him feel as if he had returned to when he first arrived at Rongleyuan. He was just twenty years old then, and the hotel recommended him to go to Rongleyuan for training. He arrived there with his luggage.

As a result, he was too excited and nervous and forgot the time. He arrived at Rongleyuan a day early and found out that he was the only one there. He was so embarrassed that he wanted to find a hole to crawl into.

He happened to arrive just in time for the chefs' lunch break. When Grandpa Zeng heard that he was a trainee, he smiled and invited him to put down his luggage and sit down to have lunch together. On the table was a dish of Kung Pao Chicken, which Grandpa Zeng had made himself.

Twenty years have passed in the blink of an eye, and I have gradually forgotten what was said at the dinner table that day and what dishes were served.

Only the Kung Pao Chicken dish became clearer with the passage of time.

He clearly remembers the moment he took a spoonful of Kung Pao Chicken, the spicy and lychee flavor exploded in his mouth, making his very soul tremble.

That was the first time he had ever known that Kung Pao Chicken could be made so delicious, completely different from how his master at the state-run restaurant in his county taught him. It felt like a new world had been opened up for him.

Later, because of his excellent performance in the training course, he was successfully transferred to Rongleyuan after the training ended, where he worked while learning to cook and hone his skills.

Over the years, his skills have improved, he's become a chef, and he's even taken on apprentices, but he still hasn't been able to recreate the amazing spicy lychee flavor that impressed him back then.

But today, this bite of Kung Pao Chicken brought back a familiar feeling.

This smell!
So perfect!
He could even assert that, apart from a few elderly men, among the middle-aged and young chefs at Rongleyuan today, only Meng Liangrui could produce Kung Pao Chicken at this level.

Meng Liangrui is a genius who has emerged from Rongleyuan in recent years. At the age of 29, he skipped three levels in three years. The first-level chef who passed the exam in the same year as him was directly selected to go to the Sichuan Restaurant in the capital.

Yan Ge looked at Zhou Yan with a slightly complicated expression.

Zhou Yan was only twenty years old, even younger than Meng Liangrui.

"The Kong family truly lives up to its reputation as a renowned family in Jiaozhou. I have no objection to Chef Zhou making Kung Pao Chicken." Yan Ge put down his spoon, his voice calm, but there was still an unavoidable hint of melancholy in it.

He studied cooking at Rongleyuan for twenty years and was a master chef. He had been mentored by more than a dozen top-level chefs, and his fellow apprentices were all talented young people from all over Sichuan.

Mei Xiu visited him three times, inviting him to open the Wanxiu Restaurant in Jiaozhou. He only agreed after offering a share of the profits. It would be a lie to say he didn't have some pride.

In his view, with his years of culinary skills accumulated at Rongleyuan, advanced kitchen management experience, and a group of apprentices he had trained, opening a restaurant in Jiaozhou would be a complete crushing victory.

After Wanxiu Restaurant opened, it received widespread praise and its business became more and more prosperous, which seemed to validate his idea.

During this time, when the master and apprentice got together and talked about the profit sharing, they inevitably had some thoughts, feeling that Wanxiu Restaurant couldn't function without Yan Ge.

Today, Zhou Yan's Kung Pao Chicken was like a bucket of cold water, chilling him to the bone.

His pride in his Kung Pao Chicken was dampened when it was found to be inferior to Zhou Yan's.

Upon hearing this, the chefs in the kitchen all changed their expressions, and the apprentices hesitated, wondering what was wrong with their master. Was the young chef's Kung Pao Chicken really that good?

But he looks so young!
"I am a fourth-generation disciple of the Confucian school, and I am not yet qualified to represent the level of the Confucian school. Please excuse my poor performance," Zhou Yan said with a slight smile, unable to suppress the corners of his mouth.

Yes! That's exactly the feeling!

In Jiaozhou, not everyone can outdo the Confucian school.

Even if someone from Rongleyuan comes, it won't work.

He said it.

Yan Ge gave a bitter smile, unable to respond.

Mei Xiu took in Yan Ge's changing expression, her lips curled up slightly, and her gaze toward Zhou Yan became even more intense. These twenty yuan were well spent!

She glanced at her watch and smiled, "Chef Zhou, dinner will be served at 11:30. Braised rock carp will be the last dish, followed by Kung Pao chicken in the middle. You can discuss the specific time with Chef Yan. I'll go greet the guests first."

"Okay." Zhou Yan nodded slightly.

He also noticed something was amiss. Mei Xiu was using him to suppress Yan Ge. If he had realized this earlier, the price wouldn't have been this high.

Need to pay more.

　Asking for a monthly ticket~~
　　
　
(End of this chapter)