Kong Rui took the tea, took a sip, and smiled as he helped the two kneeling boys to their feet. "Qingfeng and Qingjie, from today onwards, you will be my apprentices and learn to cook with Huaifeng."
"There's a saying in our line of work: "I would rather give a thousand liang of gold to a stranger than betray my master's lineage."
"You are my nephews, so I'm taking you on as apprentices to pass on our family's skills. No matter how much you learn in the future, you must not pass it on to outsiders, understand?"
"Understood." The two boys lowered their heads, their hands clenched tightly in front of them, their voices somewhat immature.
They wore worn-out cotton and linen clothes that hung loosely on their bodies, like they were hanging on bamboo poles. Their slightly hunched backs even revealed their bony bones.
Zhou Yan sighed inwardly. Kong Qingfeng's memory must be particularly vivid; when he first became an apprentice, he was indeed skin and bones, so thin that a straw could be used to tie his belt.
He glanced at the wall beside him, where a date stood out prominently: March 12, 1918.
Kong Qingfeng successfully became an apprentice.
Zhou Yan saw nervousness, but also a glimmer of hope, in the boy's eyes.
The simple yet elaborate apprenticeship ceremony concluded successfully under the witness of the three masters.
Kong Huaifeng put down the tray, put his arm around the two thin boys' shoulders, and walked out with a smile: "Qingfeng, Qingjie, come on, I'll show you where you'll be staying. Starting today, you'll be living in the same room as me."
He was a full head taller than the two boys, looking confident and sunny.
The house wasn't large, nor was it luxurious; a main room, a small courtyard, and two rooms were all it had.
The three boys shared one room, furnished with two wooden beds, leaving only a half meter wide passageway. A stack of books sat at the head of the bed.
As darkness fell, Kong Qingfeng and Kong Qingjie sat on the bed, touching the soft quilts, their eyes shining as they looked at the doors and windows that could be closed tightly.
Kong Huaifeng sat opposite them, smiling slightly. "It's a bit cramped, but my Dad said we should make do for now since we're just back. We'll move to a bigger house in a couple of years when we've earned more money."
"Brother Huaifeng, isn't the house big enough?" Kong Qingjie looked around, his eyes full of joy. "This is much bigger than our house, and we even have cotton quilts to sleep on. At home, we sleep on straw, and the blankets we used to sleep under got wet from the rain a few days ago, so they weren't warm at all. This blanket feels so comfortable. Is it for me and my older brother?"
Kong Huaifeng's smile froze, and a hint of pity appeared in his eyes. He opened his mouth, his voice a little muffled: "Yes, Qingjie, you and Qingfeng sleep in that bed. You're both thin, so squeeze in. I'll sleep here."
"Thank you, Brother Huaifeng!" the two boys exclaimed excitedly.
Kong Huaifeng laughed and waved his hand, saying, "You're welcome. Let's go to sleep then. We have to get up early tomorrow to practice our knife skills. If we're late, my Dad will scold us."
The three of them quietly climbed into bed. The oil lamp by the bedside was blown out, and Kong Huaifeng fell asleep quickly, snoring softly.
On the other bed, Kong Qingjie, a little drowsy, whispered, "Big Brother, this blanket is so comfortable! I've never slept in such a comfortable bed before..."
"Qingjie, we must make something of ourselves in this life! We must ensure that every member of the Kong family can have enough to eat and sleep in a warm bed." Kong Qingfeng lay on his back, looking at the ceiling, his eyes shining with determination in the darkness.
Beside him came his younger brother's loud snoring, even louder than Kong Huaifeng's in the next bed.
Kong Qingfeng smiled and shook his head, reaching out to tuck the blanket around him before quickly drifting off to sleep himself.
...
Zhou Yan's vision went black for a moment, then brightened again.
A line of red dates appeared on the wall: June 13, 1918.
Three stone tables were set up in the open courtyard, each with a cutting board. Dawn was breaking.
Two boys stood in front a cutting board, knives in hand, slicing winter melon.
Three months had passed, and Kong Qingfeng and Kong Qingjie's thin faces had noticeably filled out. Their thin cotton and linen clothes no longer revealed their bony frames.
Their left hands were covered with both old and new scars, especially Kong Qingfeng's, which were densely covered.
The June mornings were already quite humid.
Both boys' foreheads were covered in sweat.
Of course, it wasn't necessarily because of the heat, as their master, holding a ruler, stood nearby.
"Smack!"
The ruler struck Kong Qingjie's right hand, immediately leaving a red mark.
Kong Rui said with a stern face, "Look at what you've cut! Are those two slices of winter melon the same thickness? Your fingers are so far apart, as if you're afraid of getting even a little bit touched by the knife. How are you going to practice the straight knife technique?"
"I told you to hold the ingredients with your left hand, pressing it firmly, using the first joint of your middle finger to support the blade, cutting while simultaneously backing away, making sure the distance you back is the same. That way, the slices will be the same thickness!"
"The more afraid you are, the more likely you are to cut your finger with a knife."
Kong Qingjie gripped the knife tightly, not daring to let go. He pulled his hand back slightly, tears welling in his eyes. He nodded and whispered, "Master, I understand."
"Cut another piece of winter melon and keep practicing! I'll watch you cut it!" Kong Rui said in a deep voice, his expression still serious.
Kong Qingjie cut a piece of winter melon, took a deep breath, and carefully began to cut again.
"Keep your left hand steady! Yes, that's it. Make a straight cut, straight up and down, not too far in or out, otherwise the slices and shreds will look terrible."
"Your wrist needs to be flexible! Joints can move, they're not made of stone, yes, like this..." Kong Rui instructed Kong Qingjie while turning to look at Kong Qingfeng beside him.
Kong Qingfeng's grip on the knife was quite steady; the knife moved straight up and down, and although the slices he made were still a bit thick, they were generally quite even.
Another new wound appeared on his hand, and blood slowly flowed out from his middle finger. The cut wasn't deep, and he didn't even frown. He calmly finished cutting the piece of winter melon in his hand before picking up the gauze next to him to wipe the blood from the wound. Without his Master reminding him, he went to cut another piece of winter melon and continued cutting.
Kong Rui nodded slightly, then turned his gaze back to Kong Qingjie, frowning slightly: "Raise your hand higher! Use the strength of your wrist to cut, so that the blade has a natural rebound when it hits the cutting board. Find that feeling first!"
Zhou Yan watched intently from the side, his mind flashing back to many memories of when Little Zhou practiced knife skills. Countless images overlapped, so similar that even his Master's words were the same.
Perhaps this... is also a form of inheritance?
The courtyard gate was pushed open, and Kong Huaifeng carried in two large winter melons weighing over twenty jin each, smiling as he said, "Dad, the winter melons are cheap today. I bargained a bit and bought two for the price of one and a half winter melons on a normal day."
"My son can even bargain now, that's impressive." Kong Rui came over and helped him take the winter melon and put it in the cool shade of the kitchen. He smiled and patted the white dust off his shoulder. "You, as their senior brother, should keep an eye on them, especially Qingjie. He hasn't made much progress in three months."
Kong Huaifeng said gently, "Dad, Qingjie is still young. He can't even hold a kitchen knife properly, so it's understandable that he doesn't cut very well. I'll take him to train for a while and build up his strength first."
Kong Rui shook his head and said seriously, "Twelve years old is not young. Since he has become an apprentice, he should have a proper attitude. Qingfeng's talent is not as good as his. He cuts at least twice as many winter melons as Qingfeng everyday and is already close to mastering the basics of the straight knife technique."
Kong Huaifeng couldn't help but shake his head with a smile: "Qingfeng is too diligent, practicing for eight or nine hours a day. Our chickens are afraid of winter melons and pumpkins. Should we buy another big goose to raise?"
"Stop rambling. If I tell you to go and watch, then go and watch!" Kong Rui reached out and patted his head, laughing, "Starting today, you'll learn how to make braised yellow catfish with me."
"Really?!" Kong Huaifeng's eyes lit up. "Great! It wasn't for nothing that I've killed thousands of yellow catfish over the past three years. It's time for me to cook them!"
Kong Rui smiled and shook his head, turning to walk towards the main room.
Kong Huaifeng peeked into the direction of the main room, went into the kitchen and poured out two bowls of herbal tea, whispering, "Shh, drink it quickly, then you can cut it!"
The two boys gently put down the kitchen knife, took the large bowl with both hands, and gulped it down. In no time, they finished the bowl of herbal tea, and at the same time, they breathed a sigh of relief and grinned at Kong Huaifeng.
"Alright, get back to practicing, don't slack off." Kong Huaifeng took the bowl back and looked at the two of them seriously, saying, "Master said that once you've mastered the straight knife technique, he'll take you into the kitchen of Le Ming Restaurant. That's when the real knife skills training begins."
"Senior Brother, isn't that even harder than now?" Kong Qingjie said with some distress.
Kong Qingfeng's eyes lit up. "Senior Brother, if we go to the kitchen, will we be able to cut things other than pumpkins and winter melons?"
"That's right. Le Ming Restaurant has hundreds of dishes on its menu. As long as you're willing to cut, there are plenty of ingredients for you to practice with." Kong Huaifeng nodded with a smile.
"Great! From today onwards, I'll practice for two extra hours everyday to master the straight knife technique as soon as possible!" Kong Qingfeng clenched his fist, somewhat excited.
"Guo Guo, please have mercy on me!" Kong Qingjie looked up, his eyes filled with tears: "I'm your own brother..."
"My foolish brother, only through hard work can one change their destiny!" Kong Qingfeng patted his shoulder. "You are no exception."
…
The scene dims and then brightens again, revealing a spacious kitchen.
Time: August 13, 1918
In front the long cutting board, , Kong Qingfeng held a knife and chopped potato chunks with a determined look in his eyes. Two buckets of chopped potatoes were already soaking in the wooden bucket next to him.
After potatoes, he moves on to cucumbers, bitter melons…
Cut into chunks, slices, shreds, strips…
Time seemed to be flowing rapidly on the wall day by day. His straight knife technique becomes increasingly skillful, his chopping speed and precision growing ever faster.
Kong Rui and Kong Huaifeng would appear from time to time to correct and guide his movements, and sometimes they would even teach him personally.
It was three months later when Kong Qingfeng began to learn the push-cutting and pull-cutting methods.
Kong Qingjie, whom he hadn't seen for a long time, finally appeared in the kitchen.
He had grown half a head taller and gained some weight. He placed the cutting board next to Kong Qingfeng and looked at Kong Qingfeng, who was cutting meat into strips, with an envious expression: "Brother, you really learned how to cut meat into strips? Master only let me touch cucumbers for the first time yesterday."
"In the workplace, call me Senior Brother." Kong Qingfeng didn't even look up. "Hurry up and cut yours. You finally passed Master's test. If you cut this bucket of potatoes well, you can stay. If you don't, you'll have to go back and practice for three more months."
"Oh!" Kong Qingjie responded, picked up the knife and carefully chopped the potatoes. His movements were not fast, but his posture was quite standard. The potato pieces he cut were neat and uniform in size.
"Brother, aren't you going to take a break?"
"Senior Brother, these are my potatoes!"
"Second Senior Brother, these are First Senior Brother's yellow catfish, are you going to try and kill them too?"
"Kong Qingfeng, stop, you're scaring me..."
Kong Qingjie stood in the corner, watching Kong Qingfeng frantically doing every job in the kitchen like a butterfly, his confusion tinged with a hint of melancholy.
"Qingjie, what are you doing standing here?" Kong Huaifeng asked with a smile as he looked at Kong Qingjie, who was standing there in a daze, as he was about to serve a serving of braised yellow catfish.
"First Senior Brother, isn't Second Senior Brother chopping board operator? Why does he do everything?" Qingjie asked in confusion.
Upon hearing this, Kong Huaifeng glanced at Kong Qingfeng, who was wiping the stove for their master, and said with a smile, "Being a chef is a profession that requires diligence. Only diligent people can learn more skills from their master. Look how fast Qingfeng has improved recently. It's not just his knife skills that have improved."
Kong Qingjie scratched his head: "Aren't we just starting to learn knife skills and techniques?"
Kong Huaifeng laughed and said, "It's alright, you should first learn the knife skills and techniques."
Time passed day by day.
Kong Qingfeng's knife skills became increasingly refined, and he successively mastered sawing cutting, side cutting, and rolling cutting methods.
As well as the flat knife techniques, including flat cut, back cut, pulling cut, diagonal cut, and reverse cut.
He mastered all the different techniques of cleaver, including straight cuts, follow cuts, and slap cuts.
He is also skilled in using techniques such as slapping, pounding, chopping, and slicing.
During this time, Kong Huaifeng followed along at the stove next to him to learn how to cook. He was repeatedly scolded by Kong Rui, beaten with a ruler, and verbally abused.
Kong Qingjie trembled beside and cut even more carefully.
Three years passed in the blink of an eye.
Kong Qingfeng became the most popular chopping board operator in the Le Ming Restaurant's kitchen. For important banquets, the head chef would specifically request Kong Qingfeng to chop ingredients.
Kong Qingjie's knife skills were still a bit lacking, but his basic skills were solid. He didn't stand out among the other chopping board operators in the kitchen, nor did he hold them back.
....
Time: 6:00 a.m., March 12, 1921
The morning market in the north of the city.
As dawn broke, Kong Rui walked ahead, with Kong Qingfeng following behind him carrying an empty bamboo basket.
"Qingfeng, your knife skills are already quite proficient. Starting today, you will formally learn to cook with me." Kong Rui said as he walked, "To learn to cook, you must first learn to 'recognize and select'. The ingredients you cut in the kitchen everyday are purchased by a special purchasing team, but as a chef, you must understand what kind of raw materials they are and what their specifications and requirements are."
"For a chef to be able to work independently, the most basic requirement is to be able to select ingredients. And the freshest ingredients are hidden in this morning market. To get the best ingredients, you have to get up early and work late, rain or shine, and go out no matter how bad the circumstances."
"Look at this yellow catfish, it's of such good quality, so lively and healthy, without a single scratch on its skin. They were all caught in the river. This size is perfect for braising."
"When choosing vegetables, you should look at them, touch them, and smell them. For example, when choosing cucumbers, you should choose those with many hairs, which feel prickly and hard to the touch, and have a fresh fragrance. Whether you smash the cucumber or shred it for a cold dish, it will have a good texture and be very juicy."
"Look at these green peppers, the curved ones have thinner skin and are spicier than the straight ones. We can choose according to the customers' preferences..."
With his hands behind his back, Kong Rui led Kong Qingfeng to look at each vegetable stall one by one, occasionally squatting down to pick and choose, explaining to him the techniques for selecting vegetables and the differences between good and bad ones.
Generally, once they picked out a vegetable, they would buy some, and the vendors were happy to oblige.
Zhou Yan followed behind, listening attentively. The Great Grandmaster's explanation was incredibly detailed, completely breaking down his own experience and teaching it to his disciple bit by bit.
He listened attentively the whole way, benefiting greatly.
Unfortunately, once he started his food identification skill, the good and bad were impossible to hide.
However, it wasn't entirely useless. If he took on apprentices in the future, this knowledge would be fresh and invaluable.
What is inheritance?
It's not a recipe, nor is it guidance from a master.
Instead, it's a complete set of methods to guide a complete novice into becoming an excellent chef step by step.
Kong Qingfeng, this naive young man, spent three years honing his knife skills, while during those three years, Kong Huaifeng progressed from a chopping board operator to a real chef, and was about to begin taking charge of the kitchen independently.
Three years later, Kong Qingfeng may also grow into a qualified chef.
The training period for a Kong Sect's chef is generally six years. Those who can independently cook after six years are considered to have good talent.
Those who still can't cook well after six years can only continue practicing until they graduate.
So when they heard that Zhou Yan had only studied cooking for two and a half years, yet he had managed to cook such a delicious Spicy Stir-fried Pork Liver dish, their shock was beyond words.
After browsing the morning market, the basket was full.
Kong Qingfeng stood ramrod straight.
Three years have passed, and the seventeen years old boy has shed the naivety and frailty he had when he first arrived in Jiazhou City. He is now about the same height as Kong Rui, looks quite strong, and his eyes have become resolute.
The donkey cart swayed and wobbled until it stopped outside the kitchen of Le Ming Restaurant.
Kong Qingfeng followed his master into the kitchen with the basket on his back. Kong Huaifeng and Kong Qingjie had already arrived at the kitchen and went forward to help put the basket down.
"Today, the young master of the Duan family is turning three. The Duan family has booked a small banquet at the Le Ming Restaurant and specifically requested that Old Luo and I be in charge of cooking." Kong Rui looked at the three of them and said, "We need to cook five dishes today. Old Luo will cook four, and the three of you will assist me to make sure there are no mistakes."
"Okay!" the three replied in unison.
"Master, is it the Duan family, the largest family in Jiazhou?" Kong Huaifeng asked curiously.
Kong Rui smiled and said, "Which Duan family could it be?"
On the other side, Old Luo was also instructing his two apprentices: "Today we are going to make Snowflake Chicken, Jart Meat (Tan Zi Rou), Deep-fried Finger Guards/Fried Pig Intestines, and Steamed Chinese Cabbage In Supreme Soup. These four dishes are the signature dishes of our Old Luo family. If we do well, the Duan family will reward us handsomely. So keep your spirits up! If we make a mistake, it will not only be a disgrace to our Old Luo family, but also to our employer."
"Okay!" Big Luo and Small Luo echoed, their eyes also shining.
"A three years old young master of the Duan family? This is… Duan Yuyan's grandfather, Duan Xingbang?" Zhou Yan pondered. The timeline matched perfectly. Feiyan Restaurant and Le Ming Restaurant were the two most famous restaurants in Jiazhou City. It wasn't surprising that the Duan family ate at Le Ming Restaurant.
He tried to peek, but all he could see was a white blur. He tried to eavesdrop on some techniques, but his ears were ringing and he couldn't hear anything.
Zhou Yan retreated behind Kong Qingfeng, and the three of them, including Old Luo, became clear again.
He roughly understood.
Kong Qingfeng's fragmented memories are primarily from his perspective, details he cannot see or hear are naturally also beyond Zhou Yan's ability to examine closely.
"For a chef to establish themselves and become a renowned chef, they need a signature dish. A signature dish, besides being delicious, must also be something that ordinary chefs can't make, or at least can't make as well as you." Kong Rui said as he took the vegetables out of the basket. "What's our Kong family's signature dish?"
"Fish!" the three answered in unison.
Kong Rui smiled and nodded: "That's right, fish is my specialty. All the gourmets in Jiazhou City know how well I cook fish. So the Duan family ordered three fish dishes today: Sweet And Sour Crispy Fish, Dry Braised Rock Carp, and Braised Yellow Catfish—all considered my signature dishes.
Secondly, the eels from our Linjiang River area are also very famous. I'm pretty good at cooking them, so they ordered a dish of Linjiang Eel Shreds and a Pocket Tofu."
"Huaifeng has almost mastered these five dishes, but the taste is still not quite right. Do you know why?"
Kong Qingfeng asked, puzzled, "Master, I think Senior Brother has already cooked them very well?"
"Exactly!" Kong Qingjie echoed.
Kong Rui smiled and shook his head: "It looks good, but the heat control and seasoning are actually a bit lacking. The reason is simple: when he was helping out in the kitchen, he mostly assisted me and didn't have many opportunities to do it himself.
Skill comes from practice; practice makes perfect. No matter how much a master teaches, it's not as valuable as the insights gained from doing it yourself.
Starting tomorrow, he will be cooking independently, and he will become more and more skilled, gradually refining his skills to perfection."
Kong Huaifeng said earnestly, "Master, I will humbly summarize my experiences and continue to improve."
Kong Rui said, "Come on, let's start by preparing the eel shreds..."
The kitchen gradually became busier. The four of them, master and apprentices, worked together with remarkable coordination and skill, their tasks clearly defined.
Zhou Yan was somewhat overwhelmed by the sights and could only remember the general process. His attempt to learn the skills from memory had failed.
However, the Snowflake Chicken and Steamed Chinese Cabbage In Supreme Soup prepared by Old Luo next door amazed Zhou Yan when they were served.
On a large white porcelain plate, a pile of chicken was pounded into a paste, as white and flawless as snowflakes, is dotted with tiny red particles. When the waiter picks up the plate, the snow pile trembles, white with a hint of red, looking quite stunning.
The Steamed Chinese Cabbage In Supreme Soup looked unremarkable, but it was served in a blue and white porcelain bowl. The light yellow broth was clear as water, without a trace of oil, and a few small cabbage leaves floated in the soup.
Kong Huaifeng, Kong Qingfeng, and Kong Qingjie turned to look at the finished dish, their eyes filled with surprise.
"Can boiled cabbage be considered a signature dish?" Kong Qingjie whispered.
"Shh." Kong Qingfeng glared at him.
"Steamed Chinese Cabbage In Supreme Soup is a famous dish. The skill isn't in the cabbage, but in the broth. Because it looks so refined and elegant, many celebrities and cultured people like to order it." Kong Huaifeng explained to the two of them. "Old Luo's Steamed Chinese Cabbage In Supreme Soup and Snowflake Chicken are the signature dishes of our Le Ming Restaurant."
"Huaifeng, you have better taste than your Dad." Old Luo said with a smile, as he was scooping out some Jart Meat (Tan Zi Rou).
"Tch, what's so special about a pot of clear soup? I'll look up some old recipes tomorrow and I can make it to." Kong Rui said with a smirk.
"Forget it, just focus on cooking your fish." Old Luo said.
One dish after another was carried out from the kitchen.
Kong Huaifeng made an excuse to go to the outhouse, but actually slipped into the front hall to watch the commotion.
A waiter carrying dishes pushed open the door to the private room, which was filled with men and women in fine clothes, who were doting on a young master dressed in blue silk.
Zhou Yan glanced at him and saw that the young master was handsome and had a wealthy appearance.
...
The scene shifts.
Kong Qingfeng has transformed into a young man, standing in front the stove, his expression slightly tense.
"Qingfeng, don't be nervous. Today is your first time cooking independently. Relax. As long as the dishes pass the employer's and master's approval, you'll be able to cook some simple dishes on your own from now on." Kong Huaifeng said with a smile, gently reassuring him from the side.
"Second Senior Brother, you can do it!" Kong Qingjie clenched his fist to encourage him.
"Okay." Kong Qingfeng's expression softened slightly. He glanced back at his master and employer standing outside the kitchen, took a deep breath, picked up the knife, and began to cut the pork liver.
Zhou Yan looked at the red date on the wall: March 28, 1925.
Four years have passed in the blink of an eye.
Kong Qingfeng should be 21 years old now. Seven years have passed since he became an apprentice and started cooking.
If he can pass today's test, he will have graduated.
Kong Huaifeng is twenty four years old this year. He has lost the youthful innocence and gained more maturity and composure, with a touch of scholarly elegance in his eyes.
Kong Rui, who was standing outside the door, had more wrinkles around his eyes and looked a bit older than he had four years ago, but he was still in good spirits and had a rosy complexion.
It seemed he was going to stir-fry Spicy Stir-fried Pork Liver today.
That made sense. It was a dish that truly tested the seasoning and heat control.
Kong Huaifeng and Kong Qingjie stepped aside and quietly watched Kong Qingfeng chop and stir-fry the dish.
Soon, a plate of Spicy Stir-fried Pork Liver was ready.
Zhou Yan glanced at it.
[A decent plate of Spicy Stir-fried Pork Liver]
Surprisingly, the food identification skill can be used even in memory fragments.
Kong Rui and the employer walked in, each taking a pair of chopsticks, and tasted a piece of Spicy Stir-fried Pork Liver under the tense gazes of the three men.
Kong Rui didn't rush to speak, but instead looked at the employer.
After tasting it carefully, the employer nodded slightly: "Not bad, but the saltiness is a bit lacking, the heat control is over a bit, and the gamey smell needs to be reduced further. Qingfeng, you can start cooking the dishes ordered by the customers in the main hall."
Kong Rui then spoke up, saying, "The boss is right. The heat control and seasoning are a bit lacking. You need to learn and practice more to improve."
"Okay." Kong Qingfeng nodded respectfully, his face unable to hide his excitement.
The employer put down his chopsticks and left.
"Qingfeng, congratulations on passing!"
"Big Brother, you're amazing!"
Kong Huaifeng and Kong Qingjie were both beaming with excitement.
Kong Rui smiled and patted him on the shoulder: "From today onwards, you've officially graduated, but there's still a long way to go before you become a good chef. To become a renowned chef, you must be skilled in selecting ingredients, meticulous in cutting and preparing them, precise in controlling the heat, appropriate in seasoning, and beautiful in presentation. Skill comes from practice; practice makes perfect."
"Your disciple will remember this!" Kong Qingfeng bowed deeply to Kong Rui.
Zhou Yan watched this scene from the side, a smile also appearing on his face.
Seven years of learning to cook, enduring countless hardships.
At this moment of graduation, he had truly become a chef.
That evening, back home, the four of them, master and apprentices, had a drink together.
The master's wife drank a cup with them, and they were all quite happy.
The scene begins to zoom in quickly.
Kong Qingfeng took over the cooking, starting with the dishes for the casual diners in the main hall.
Whenever there was an opportunity to cook, he would eagerly volunteer, never complaining about the hardship or fatigue.
When he wasn't cooking, he would help other chefs with chopping and preparing ingredients, continuing to hone his knife skills.
Kong Huaifeng was always one step ahead of him. His talent and natural flair were superior.
Over a decade, the names of the Kong family, father and son, had become renowned throughout Jiazhou City, a celebrated story.
Kong Qingfeng often heard people talk about them, a smile on his face, but secretly determined to improve, he would practice an extra hour the next day.
Day after day, year after year.
After ten years of hard work, he finally managed to cook his dishes for the second floor VIP seats and into the private rooms of Le Ming Restaurant.
The Kong family's reputation had transformed into that of the "Three Outstanding Members of the Kong Family."
The name "Kong Sect" began to circulate.
Kong Qingjie?
Zhou Yan searched carefully. In 1936, at the age of thirty, he was still working as a chopping board operator…
Kong Qingjie drove the donkey cart with Kong Qingfeng to buy ingredients, grinning and saying, "Big Brother, I think it's fine to be a chopping board operator for the rest of my life. Master, First Senior Brother, and you are all famous chefs who have to cook so many dishes everyday. I'll just do the chopping and preparation for the three of you and guard the rear. It's the same!
I'm really not talented at cooking, but I'm good at chopping board operator, and the employer pays a good salary. It's enough to support Ah Juan and my two kids."
Kong Qingfeng looked at him silently for a long time, then nodded: "That's fine too."
…
"Big Brother! Big Brother! Qingjie left a letter, but I can't find him anywhere. Can you see what he wrote?" A pregnant woman, leading two childs, walked into the kitchen and handed a letter to Kong Qingfeng with red eyes.
Kong Qingfeng looked at the crooked handwriting on the letter: To Ah Juan
His face turned deathly pale.
Upon hearing the news, Kong Huaifeng rushed over, reached out to support Kong Qingfeng, and took the letter from his hand, slowly tearing it open.
The handwriting on the letter was crooked and messy, yet it filled three whole pages.
"Brother Feng, what did Qingjie write?" Ah Juan asked, her voice trembling with tears as she looked at Kong Huaifeng, whose face was somewhat somber.
"Sister in law, come sit outside with me, I'll read it to you." Kong Huaifeng helped Ah Juan walk to the door and sit down on the stone bench in the courtyard.
Kong Qingfeng followed and stood beside Ah Juan.
"Ah Juan, I'm going to fight the Japanese devils. I'm leaving tonight and will be out of Sichuan tomorrow. Don't come looking for me.
I'm sorry, I know you're about to give birth, and this is the time when you need the most care, yet I'm leaving at this time.
The Japanese devils are so hateful! They invaded our land, killed our people, and raped our sisters.
Of the three brothers in our family, if one of us has to go out of Sichuan to fight the Japanese, it can only be me.
My eldest brother is already a renowned chef, having learned uncle's culinary skills. He's destined to carry on the Kong Sect of cooking. My third brother is only twenty, just married, and doesn't even have a child yet…
Brother Huaifeng, Big Brother, I knew Ah Juan would come looking for you with this letter, so I wrote a few words for you too.
Brother Huaifeng, you taught me to read and write, and it came in handy today. Thank you for your care and love all these years.
Big Brother, please kowtow to Master, Master's wife, and our mother for me. Qingjie will be able to fulfil the filial duties to them when I return.
I'd like to ask you and sister in law to take good care of Ah Juan. After the baby is born, please ask Master to help name it.
Qingjie."
Kong Huaifeng finished reading the letter in a low voice, his eyes already red.
"How could he be so heartless? So heartless!" Ah Juan cried loudly.
Kong Qingfeng held her shoulders, tears streaming down his face.
Looking at the scarlet date on the wall: March 6, 1938, Zhou Yan felt a pang of sorrow.
"Sister in law, don't worry, Ah Jie will definitely come back." Kong Qingfeng said firmly, "As long as I have food to eat, you and the three children will never go hungry. When they are older, they can come and learn to cook from me, and they will all have a skill to rely on in the future."
Kong Huaifeng also comforted her gently, saying, "Sister in law, I'll have your sister in law come to see you often during this time. You should focus on getting better during your pregnancy. I'll ask around to find out about Qingjie."
...
June 1, 1938
A baby's cry rang out from the room.
Kong Rui, Kong Huaifeng, and Kong Qingfeng, who were sitting outside, stood up simultaneously, their faces beaming with joy.
"It's born! It's born! It's a boy!" The midwife came out carrying the baby, looking at Kong Rui with a beaming smile. "Master Kong, Ah Juan asked you to help name the child!"
Kong Rui carefully took the child from her hand, thought for a moment and said, "His father went to fight the Japanese to protect our country. I hope he can become a pillar of the nation in the future, so I named him Guodong, Kong Guodong."
"Guodong, Guodong, come here, let Uncle hold you for a bit." Kong Qingfeng smiled and reached out to take the baby.
"Kong Guodong…so he's my Senior Master Uncle." Zhou Yan looked thoughtfully at the baby being held by Kong Qingfeng.
—
The screen dimmed, and when it lit up again, there was a great commotion of gongs and drums outside.
Kong Huaifeng and Kong Qingfeng were busy in the kitchen, but this kitchen was completely different from the one at Le Ming Restaurant.
Zhou Yan quickly found the time on the wall: September 8, 1939, 10:00 a.m.
This time!
Isn't this the day Qiu Qi and Duan Xingbang get married?
"Master Kong, after the banquet dishes are ready, let's have a proper discussion. If you two are willing to come to our Feiyan Restaurant, I'll offer you double the salary, and the benefits will definitely be better than at Le Ming Restaurant." A familiar voice rang out.
The one speaking was Huang Silang, who was standing next to Kong Huaifeng with a fawning smile on his face.
"Boss Huang, let's not bring this up again. My father is still the head chef at Le Ming Restaurant. My Junior Brother and I have worked there for over ten years. Betraying our old employer to work at your Feiyan Restaurant would be a disgrace." Kong Huaifeng said with a smile, but his tone was calm. "We're only here because the Duan family contacted our boss and asked us to cook a few dishes. We'll leave after we're done, so you don't need to overthink it."
Huang Silang lowered his voice and said, "If Master Kong stays at Le Ming Restaurant and you two Master Kong come to my Feiyan Restaurant, that would be a wonderful thing! If you come to Feiyan Restaurant, you two brothers will be the head chef."
Kong Qingfeng, who was chopping vegetables nearby, unconsciously slowed down and looked at Kong Huaifeng.
"We're not considering it, Boss Huang. You should hurry up and attend to your business. This wedding banquet can't afford any mistakes; neither of us can bear the consequences." Kong Huaifeng said, looking at him.
"Alright, then you two go ahead with your work." Huang Silang, having been rebuffed, walked away, his face full of resentment at being rejected.
After Huang Silang left, Kong Qingfeng whispered, "Senior Brother, you're not even going to be the head chef?"
"You want to?" Kong Huaifeng paused, turned to look at him, and said seriously, "If you're interested, I'll talk to Huang Silang, and you can start work tomorrow. I'll talk to Master on your behalf, the opportunity is indeed quite good."
Kong Qingfeng hesitated for a moment, then shook his head: "Forget it! If you don't do it, I won't either! If I become the head chef, I'll be all the rage, but our master will definitely be criticized by the employer, and Old Luo will definitely take the opportunity to speak ill of the master."
Kong Huaifeng smiled and said, "These things don't matter. It mainly depends on how you think about it. To be honest, opportunities for personal development are quite rare."
Kong Qingfeng shook his head again: "I'm not considering it anymore. Staying in Jiazhou, there's no difference between Feiyan Restaurant and Le Ming Restaurant. If I have the opportunity in the future, I'll see if I can go to Rongcheng to try my luck."
Kong Huaifeng nodded and didn't say anything more.
"I heard that Miss Qiu is the most beautiful woman in Jiazhou. I wonder just how beautiful she is." Kong Qingfeng changed the subject. "I'll find a chance to go and see what's going on later. May be I can even get some wedding candy for the kids."
"Once we finish preparing these dishes, you can go and see them." Kong Huaifeng said with a smile and a nod.
Kong Qingfeng glanced back at the cold dish area and whispered, "The braised meat at Feiyan Restaurant is really good. I just saw them carrying baskets of it in. The braised pig ears and braised beef looked delicious."
"Their braised meat is famously delicious, and many customers come specifically for their braised beef. Last time I ordered a takeout of braised pig ears, and they were really good. Our Le Ming Restaurant's braised meat is a bit lacking." Kong Huaifeng replied in a low voice.
The two chatted for a few more minutes before busily preparing the dishes.
"The bride and groom have arrived!"
Soon after, the sounds of firecrackers and cheers came from outside.
The chefs in the kitchen all subconsciously looked towards the door, but none of them left their posts. Instead, they all quickened their pace.
Kong Huaifeng and Kong Qingfeng prepared only two dishes:
Steamed Longsnout Catfish and Linjiang Eel Shreds.
The dishes were then plated and served.
Their work was considered complete.
"I'll go check out the fun up front." Kong Qingfeng took off his apron and walked towards the front hall with a smile.
The marriage between the Qiu and Duan families had attracted all the prominent figures of Jiazhou City.
Kong Qingfeng was a chef, so naturally he didn't dare go into the front hall. He just stood outside the hall and glanced at it.
On the high platform, the bride, adorned in a phoenix coronet and embroidered robe, was exchanging vows with the young master of the Duan family, who was dressed in a blue suit.
The fan tilted slightly, revealing the bride's stunning beauty.
Zhou Yan leaned against the door, watching Qiu Qi and Duan Xingbang bowing to each other on the stage.
Duan Xingbang's back was bent deeper than Qiu Qi's, his head bowed even lower.
Qiu Qi's lips curled slightly upward, revealing a smile.
The so-called "the superior bows down for love."
At this moment, it was tangible.
Zhou Yan smiled contentedly.
This scene made up for the disappointment of only seeing them get off the car last time.
Kong Qingfeng took a handful of wedding candies, stuffed them into his pocket, and returned to the kitchen satisfied.
After the wedding, Master Duan personally invited the two of them into a private room to express his gratitude and gave each of them five hundred silver yuan as a reward.
"Senior Brother, this job was really good. Call me again next time." Kong Qingfeng followed Kong Huaifeng out of Feiyan Restaurant, his mouth almost stretched to the back of his ears in a grin. The bag containing the knives was so heavy that it took two hands to lift it.
"I'll definitely call you." Kong Huaifeng said with a smile.
The two parted ways at the entrance of Feiyan Restaurant, and then met again at the entrance of a small courtyard.
They glanced at the bags each was carrying and laughed.
"How much are you carrying?"
"Two hundred."
"Me too, two hundred."
"Knock."
The courtyard gate opened, and Ah Juan looked at the two with some surprise.
"Let's go inside and talk." Kong Qingfeng went straight in, and Kong Huaifeng closed the door behind him as he entered.
"Ah Juan, here are two hundred silver yuan. Hide them well and spend them slowly. Give the three children more meat to eat." Kong Qingfeng placed two wrapped silver yuan on the table.
"Here are two hundred more." Kong Huaifeng also took out his money.
Ah Juan quickly waved her hands, saying, "No, no, Big Brother, Brother Huaifeng, you just gave us money last month, and you always bring us food. How can we accept this?"
"This is what we earned from helping the Duan family with their wedding banquet. We have extra. Just let us know next time you need more." Kong Qingfeng took a handful of candy from his bag and put it on the table, smiling as he said, "Wedding candies, for the three children."
Ah Juan's eyes reddened, "You've helped our family so much, I don't know how to repay you."
Kong Qingfeng waved his hand and said, "We're family, there's no need to repay us. Just take good care of the three children. When the eldest is thirteen, he can come and be my apprentice."
"Okay." Ah Juan nodded.
...
June 3, 1945
The Kong Family.
Kong Rui lay on the bed, his face deathly pale, tightly gripping the hands of Kong Huaifeng and Kong Qingfeng, who were kneeling beside bed. His voice was hoarse as he said, "When the Japanese devils were driven out, burn a copy of that day's newspaper for me. The Kong Sect of cooking, you must...you absolutely must pass it down..."
As soon as he finished speaking, Kong Rui's hand fell limply to his side.
"Dad!"
"Master!"
"Uncle..."
The room was filled with the sound of sorrowful weeping.
Zhou Yan slowly clenched his fists. If only his Great Grandmaster could wait another three months.
...
December 16, 1949
Jiazhou City is now completely liberated.
The owner of Le Ming Restaurant, along with his family, boarded a boat and headed south.
After Le Ming Restaurant closed for a while, it became a state-owned restaurant, and all the original chefs were recalled and the restaurant reopened.
Kong Huaifeng was a highly respected and virtuous man who donated money many times during the War of Resistance against Japan. He was also literate and cultured, so he was appointed as the head chef.
Kong Qingfeng also returned, still in charge of cooking, also a master chef.
Old Luo died of illness two years ago, and Big Luo was conscripted two years ago and never came back. Small Luo has become Old Luo and also a master.
Le Ming Restaurant reopened, but business was slow, mainly serving government officials.
The wealthy families had all fled, few had spare money to eat at the restaurant, everyone was busy dividing up land.
Kong Qingfeng sat facing Kong Huaifeng, holding a bowl of porridge, and slurped it down with pickled radishes.
Forty eight years old Kong Huaifeng bears an eighty percent resemblance to the middle-aged Kong Rui of yesteryear, but appears even more refined.
"Senior Brother, I'm planning to take Xiaofei as my apprentice. What do you think?" Kong Qingfeng asked Kong Huaifeng.
Kong Huaifeng put down his bowl: "What does Xiaofei think?"
"What can a thirteen years old child think about? Although the family has been allocated land, but he doesn't have the strength to plow the fields. By becoming an apprentice at the restaurant, at least he won't go hungry, and the family will have one less half-grown child to eat. Ah Juan will have an easier time." Kong Qingfeng said in a low voice, "Having enough to eat is the most important thing."
Kong Huaifeng was silent for a moment, then nodded and said, "Alright, when is the apprenticeship ceremony? I'll host it."
"Then let's do it tomorrow. I checked the auspicious date, and tomorrow seems suitable." Kong Qingfeng said with a smile.
In the main room.
Kong Qingfeng and his wife sat in chairs.
A young boy knelt on the ground to serve tea, reciting: "I will serve the master as my father for life, and never waver for life, I humbly request your permission."
Kong Huaifeng and Old Luo sat to the side, smiling.
Ah Juan stood to the side with red eyes, turning her head away to wipe her tears.
Kong Qingfeng took the tea, took a sip, and reached out to help the boy up: "Xiaofei, from today onwards you are my apprentice. Follow me and learn to cook."
"Okay, Uncle."
"What did you call me?"
"Master!"
"Hmm."
Zhou Yan watched this scene, a smile spreading across his face.
The boy who knelt here years ago to beg for a master's apprenticeship has now become the master himself.
The lineage has been perfectly completed at this moment.
...
Time flies.
November 8, 1958, 7:00 a.m.
"Training class! Are you trying to teach all of our Kong Sect recipes and skills to outsiders? Kong Huaifeng! Don't forget what your surname is!
When I became a disciple, master said: "I would rather give a thousand liang of gold to a stranger than betray my master's lineage."
The skills of the Kong Sect are passed down through generations and must never be passed on to outsiders!
Have you forgotten our master's dying words?"
In the office of Le Ming Restaurant, Kong Qingfeng slammed his hand on the table and said angrily.
Kong Huaifeng, who was sitting behind the table, got up, poured a glass of water, and placed it in front of Kong Qingfeng. He said earnestly, "Qingfeng, times have changed. Our restaurant is now state-owned, and we all address each other as comrades.
Chef training classes are thriving across the country, and batches of promising young chefs are emerging like bamboo shoots after a spring rain, showing a very promising trend.
I have not forgotten our Master's instructions. It is precisely because of our Master's instructions that I decided to respond to the call to open a training course and compile all the recipes and skills of the Kong Sect into teaching materials to pass on to more young chefs.
Only in this way can the skills of the Kong Sect truly be passed down!
You've taken five disciples from the Kong family as your apprentices. Over the years, which one of them do you think is capable of carrying on the mantle of the Kong Sect?"
Kong Qingfeng was silent for a moment, then said in a low voice, "I think Guodong can do it!"
Kong Huaifeng stared into his eyes: "You really think so?"
Kong Qingfeng looked away and said in a deep voice, "Anyway, I disagree! There are so many members of the Kong family, there must be some with talent. We can take our time to choose, and we'll definitely find the right one!"
Kong Huaifeng frowned, about to speak.
Suddenly, someone rushed in, crying, "First Master Kong, my... my Dad is dead!"
"Little Luo, what did you say?" Kong Huaifeng and Kong Qingfeng were both startled upon hearing this.
The two followed Little Luo to the dormitory, which was already filled with restaurant chefs. Old Luo was leaning against the bed, his face pale and his body cold.
"He was happy last night and drank two extra liang of liquor. This morning when I came, he was like this." Little Luo burst into tears.
His father was taken back to his hometown, and Kong Huaifeng and Kong Qingfeng ran around helping the eighteen years old Little Luo with all the necessary procedures.
"Little Luo, come back after you've finished your father's funeral." Kong Huaifeng stuffed a wad of money into his hand. "This is a small token of our appreciation from everyone at the restaurant."
Little Luo looked sorrowful: "First Master Kong, what am I supposed to do back here? I haven't even mastered my Dad's knife skills yet. The Old Luo family's tradition has ended, it's ended with me.
Snowflake Chicken, Jart Meat (Tan Zi Rou), Deep-fried Finger Guards/Fried Pig Intestines, Steamed Chinese Cabbage In Supreme Soup. I don't know how to make any of them, I don't know anything."
Little Luo cried especially hard, partly because of his father and partly because of the Luo family's broken lineage.
"Come back, I'll teach you how to cook." Kong Huaifeng grasped Little Luo's hand and said firmly, "Our Le Ming Restaurant's chef training class is about to start. I will be the main lecturer and will bring out all the techniques and recipes of our Kong Sect to teach you young chefs."
Little Luo froze, looking up at Kong Huaifeng, his eyes filled with shock and confusion. "Rea...really?"
Kong Qingfeng subconsciously took a step forward, opened his mouth, looked at Little Luo but couldn't say a word.
"Really." Kong Huaifeng nodded, his tone firm. "Come on, I'll reserve a spot for you. You'll be in the first batch of trainees."
"Okay, I will definitely come back." Little Luo nodded and bowed deeply to Kong Huaifeng and Kong Qingfeng: "First Master Kong, Second Master Kong, you are so righteous!"
Little Luo drove off in the carriage.
Kong Huaifeng and Kong Qingfeng walked side by side down the desolate autumn street, remaining silent for a long time.
"Qingfeng, whether you agree or not, I've decided to do it. We never know which will come first, an accident or tomorrow." Kong Huaifeng stopped in the street, turned to look at Kong Qingfeng, and said:
"Old Luo is three years younger than you. He only took on Little Luo as his apprentice. The family's culinary skills are now completely lost. From today onwards, no one in Jiazhou will be able to make such delicious Snowflake Chicken and fresh Steamed Chinese Cabbage In Supreme Soup."
"I haven't seen a single child in the Kong family who can inherit the mantle, so I'm fifty seven years old and still haven't taken on any apprentices. Today, Old Luo's death has sounded an alarm for me. Even if the family skills hasn't been lost in our generation, it may be lost in the next."
"But if it were made into teaching materials, used to train young chefs in batches, and compiled into a book, it would definitely enable more chefs to learn our Kong Sect of cooking. Perhaps I could also find a few talented apprentices from it and truly pass on the Kong Sect."
Kong Qingfeng remained silent for a long time before finally speaking, "Senior Brother, I neither agree nor disagree."
"Okay." Kong Huaifeng smiled.
Zhou Yan stood on the street, looking at the two elderly people dressed in Zhongshan suits, his heart filled with mixed feelings.
So the Kong Sect of culinary arts, from its family tradition to its formal training classes, had such a rich history.
The training course was successfully launched under the leadership of Kong Huaifeng, causing a great sensation in the Jiazhou culinary community.
Many young chefs came to Le Ming Restaurant for training, and a number of talented young chefs emerged from among them.
Among them, Zhou Yan noticed a young man.
The young man was very thin, with a body like a bamboo pole. He used to be a handyman at the Le Ming Restaurant, responsible for sweeping and mopping the floor.
After finishing his work, he would run to the window and door of the training class to listen to the lectures, standing there for two or three hours at a time.
Kong Qingfeng often saw him when he passed by.
"You come to audit classes everyday, what's your name?" Kong Huaifeng called out to the boy after class that day.
"I...I'm Xiao Lei." the boy stammered, head bowed.
"Want to learn to cook?" Kong Huaifeng asked.
"Yes!" The boy looked up, his eyes lighting up.
Kong Huaifeng smiled at him and nodded. "Starting tomorrow, come in for class after you finish your work."
"Thank you, First Master Kong!" The boy jumped up happily.
From that day on, the boy scurried into the last row of the training class.
"Aiyo, you still can't figure out a straight cut technique after studying it for half a year?"
"How can you be so dense?"
"From now on, your name will be Shitou!"
"Start over!"
Every time Kong Qingfeng passed by, he heard Kong Huaifeng scolding Xiao Lei.
Zhou Yan was dumbfounded. Wasn't this his master, who had been taken in as a disciple by his Grandmaster because of his extraordinary talent?
Good, good! So this is what you're like, Shitou!
Zhou Yan laughed hysterically.
...
One year later.
Kong Huaifeng held an apprentice acceptance ceremony.
He accepted four apprentices at once.
Xu Yunliang, Fang Yifei, Song Bo, and Xiao Lei.
Kong Qingfeng attended the apprenticeship ceremony.
After the ceremony was completed.
Kong Huaifeng and Kong Qingfeng were drinking tea in the backyard.
"Xu Yunliang, Fang Yifei, and Song Bo are indeed very talented. They are all outstanding among young chefs. But why did you take Xiao Lei, this 'Shitou' as your apprentice?" Kong Qingfeng looked at Kong Huaifeng, puzzled. "Don't you value talent the most?"
"Isn't diligence also a kind of talent?" Kong Huaifeng picked up his tea and took a sip, saying leisurely, "I see your shadow in him."
"Compared to learning quickly, I believe more in what our Master said: 'Skill comes from practice; practice makes perfect.'"
Kong Qingfeng was stunned, then smiled knowingly after a long while.
—
The screen gradually darkened, and Zhou Yan suddenly opened his eyes. He was back in the conference room.
Kong Qingfeng's deep voice sounded in his ear again.