Starting from a Bankrupt Sichuan Cuisine Restaurant

Chapter 264: Chapter 162: Inheritance

Kong Huafeng smiled and said, "Don’t worry about it. Just focus on mastering your Knife Skills and Sword Technique first."

Time passed, day by day.

Kong Qingfeng’s Knife Skills grew more exquisite with each passing day. He successively mastered the saw-cut, the side-cut, and the roll-cut techniques.

He also mastered the flat Sword Technique, including the flat slice, push slice, pull slice, oblique slice, and reverse slice.

As for the hacking Sword Technique, he mastered the straight chop, the follow-through chop, and the slapping chop, one after another.

He also became adept at patting, pounding, mincing, and peeling.

During this time, Kong Huafeng was at an adjacent stove learning to cook, where he was repeatedly scolded by Kong Rui, struck with a disciplinary ruler, and chewed out mercilessly.

Kong Qingjie, who was nearby, trembled in fear and became even more careful with his cutting.

In the blink of an eye, three years had passed.

Kong Qingfeng had become the most popular prep cook among the Chefs in Le Ming Restaurant’s back kitchen. For important banquets, the head chefs would specifically request him to do the cutting.

Kong Qingjie’s Fire Control was still lacking, but his fundamentals were solid. He didn’t stand out among the other prep cooks in the back kitchen, but he didn’t hold anyone back either.

...

Time: 6:00 AM, March 12, 1921

「North City Morning Market.」

The sky was a hazy gray as dawn broke. Kong Rui walked in front, with Kong Qingfeng following behind, an empty basket on his back.

"Qingfeng, your Knife Skills are already quite masterful. Starting today, you will officially begin learning to cook from me," Kong Rui said as they walked. "To learn cooking, you must first learn to ’recognize and select.’ The ingredients you cut in the kitchen every day are bought by a dedicated purchasing agent. But as a Chef, you must understand what kind of raw materials you’re dealing with, as well as their specifications and nuances."

"If a Chef wants to be able to stand on his own, knowing how to pick ingredients is the most fundamental skill. And the freshest ingredients are hidden right here in this morning market. To get the best ingredients, you have to wake up before dawn and go out no matter what, rain or shine. You’d have to go out even if it were raining knives."

"Look at this yellow catfish. The quality is excellent. It’s so lively and jumpy, without a single scratch on its skin. These are all caught by hand from the river. Picking one this size is perfect for braising."

"When picking vegetables, you must first look, second touch, and third smell. Take this cucumber, for example. You want to pick one with lots of fine prickles, one that feels firm and spiky to the touch and has a fresh fragrance. Whether you’re making Shredded Cucumber or slicing it for a cold salad, its texture and moisture will be perfect."

"Look at these green chilis. The curved ones have thinner skin and are spicier than the straight ones. You can choose which to use based on the customer’s preference..."

With his hands behind his back, Kong Rui led Kong Qingfeng past the food stalls one by one. He would occasionally squat down to pick through the produce, explaining the art of selecting ingredients and how to distinguish good quality from bad.

He would usually buy a little of whatever produce he handled, leaving the vendors happy.

Zhou Yan followed behind, listening intently. ’The Grandmaster is explaining things in such incredible detail,’ he thought. ’He’s completely breaking down his own experience and feeding it to his disciple, piece by piece.’

He learned a great deal just by listening along the way.

’A pity, though. With one look from my Identification, good and bad have nowhere to hide.’

’Still, it isn’t completely useless. If I ever take on a disciple in the future, all this knowledge will be ready to go.’

’What is a legacy?’

’It isn’t just a recipe, nor is it a bit of guidance from an expert.’

’It’s a complete system for taking a total novice, leading them through the door, and teaching them, step by step, how to become an outstanding Chef.’

Kong Qingfeng, that once wide-eyed youth, had spent three years perfecting his Knife Skills. During those same three years, Kong Huafeng had advanced from a prep cook to a true Chef and was about to start cooking independently.

In another three years, Kong Qingfeng would likely also become a qualified Chef.

The training cycle for a Kong Sect Chef was typically six years. Anyone who could cook independently within that time was considered quite talented.

Those who still couldn’t get the hang of it after six years could only continue practicing until they were ready to graduate from their apprenticeship.

So when they heard that Zhou Yan had only been learning to cook for two and a half years and could already make such a perfect dish of Spicy Fried Pork Liver, their shock was palpable.

When they finished at the morning market, the back-basket was full.

Kong Qingfeng stood ramrod straight.

Three years had passed. The seventeen-year-old youth had shed the greenness and frailty he’d had when he first arrived in Jiazhou City. He was now almost as tall as Kong Rui, with a sturdy frame and a resolute gaze.

The donkey cart swayed to a stop outside the back kitchen of Le Ming Restaurant.

Carrying the basket, Kong Qingfeng followed his Master into the back kitchen. Kong Huafeng and Kong Qingjie were already there and came forward to help him set the basket down.

"Today is the Duan Family’s young master’s third birthday. They’ve booked Le Ming Restaurant for a small banquet and specifically requested that Luo and I be the head chefs." Kong Rui looked at the three of them and said, "We’ll be making five dishes today. Luo is making four. The three of you will be my assistants. Make sure you don’t make any mistakes."

"Yes, sir!" the three responded in unison.

"Master, is it the Duan Family, the most prominent family in Jiazhou?" Kong Huafeng asked curiously.

Kong Rui smiled. "What other Duan Family is there?"

On the other side, Luo was also instructing his two disciples. "Today, we’re making Snowflake Chicken Porridge, Pottery Pork, Soft Fried Bracelet, and also a Boiled Cabbage. These four are all signature dishes of our Luo Family. If you perform well, the Duan Family will give a handsome reward, so be on your toes! If anything goes wrong, you won’t just be embarrassing the Luo Family, you’ll be embarrassing the owner."

"Yes, sir!" Big Luo and Little Luo responded in turn, their eyes shining with excitement.

’The Duan Family’s three-year-old young master? Is this... Duan Yu Yan’s grandfather, Duan Xingbang?’ Zhou Yan mused. ’The timeline lines up perfectly. Feiyan Restaurant and Le Ming Restaurant are the two most famous restaurants in Jiazhou City right now, so it’s not surprising that the Duan Family is dining at Le Ming Restaurant.’

Zhou Yan’s gaze shifted to the bald, middle-aged chef known as Luo. ’Snowflake Chicken Porridge, Pottery Pork, and Soft Fried Bracelet are all famous dishes,’ he thought. Back when he was a food blogger, he had tried the private kitchen offerings of several Grandmasters but always felt they were lacking something.

Snowflake Chicken Porridge, in particular, was a dish that had been all but lost to the great Sichuan Cuisine restaurants of his own time.

’Well, since I’m already here,’ he thought, ’and I can’t interfere with events anyway, it would be a total waste not to watch.’

Visit and read more novel to help us update chapter quickly. Thank you so much!