The drowsiness from information overload returned, and his ears were buzzing. Zhou Yan closed his eyes without making a sound, gently rubbing his temples with his right hand, and his mind gradually cleared up.
Fragments of memories spanning decades are like a rough overview of half of Kong Qingfeng's life.
From a naive, frail boy, he grew step by step into a renowned chef in Jiazhou, becoming a master.
And from an observer's perspective, he also glimpsed half of his Grandmaster's life.
The eldest Senior Brother of the Kong Sect, the true legitimate heir, inheriting the family's culinary skills.
To pass on the skills, he decisively started teaching classes, successfully allowing the Kong Sect to flourish.
Such vision and dedication moved and shocked him.
"Qingjie never returned. We don't even know where he died or where he was buried. We built a cenotaph for him on the mountain behind our hometown. Every year on the anniversary of the victory against Japan, I go there to pour him a couple of drinks and chat with him for half an hour."
"My Master and Senior Brother are buried there too.
I haven't called my master that in almost forty years, but now I'm the master.
When I'm finally laid to rest, my grave will be next to theirs, and the four of us can even play mahjong together…"
In the conference room, Kong Qingfeng laughed heartily.
Zhou Yan opened his eyes and saw tears glistening in the corners of his eyes.
He must miss his master and brother too, right?
The interview ended, and the faces of the Kong Sect's chefs all wore a hint of pride, a heartfelt recognition of the Kong Sect.
The origins of this connection, if not for today's occasion, these grand-disciples might never have understood in their lives.
Kong Guodong turned his face away, silently wiping away the tears from the corners of his eyes.
Xiao Li put down his pen with a sigh of relief. He twisted his wrist with a slightly painful expression. He'd used up the ink in two fountain pens, and had to add ink several times in between.
Nine thousand three hundred and forty two words! It was practically killing him!
As a professional stenographer, he dared not make any mistakes, and his handwriting had to be neat, because the editorial department would have to write articles based on his manuscripts after he returned.
Kong Qingfeng recounted the three generations of the Kong Sect's lineage, but the content was quite complex, and they will probably have to cut a lot of it when he gets back.
But that's not his problem as a stenographer. Let the editor-in-chief and deputy editor-in-chief worry about it.
"Second Master Kong, you told such a wonderful story. The story of the Kong Sect is the best I've heard in the past two years. We must polish this story well." He Zhiyuan said emotionally, holding Kong Qingfeng's hand.
Kong Qingfeng looked at him and asked with a smile, "Little He, will this be included in the first issue of next year's 'Sichuan Cuisine' magazine?"
In the conference room, all the chefs from the Kong Sect looked at Kong Qingfeng, their faces filled with anticipation.
Today, everyone has gathered here not only to exchange and hone their culinary skills, but also for the sake of this "Sichuan Cuisine" magazine.
Kong Guodong sat up straight.
Xiao Lei also subconsciously straightened his clothes.
Previously, when Kong Qingfeng spoke about the Kong Sect's lineage, he mentioned all the second generation disciples present.
If this were published in the magazine, they might see their names. Such an honor might only be achieved when they reach the age of Second Master Kong and become a renowned chef.
"Don't worry, Second Master Kong, the first issue of next year's 'Top Four Highlights' segment will definitely feature this interview in the magazine." He Zhiyuan said with a hearty laugh.
"That's good, then I won't need to ask these disciples to burn it for me later." Kong Qingfeng said with a smile.
He Zhiyuan patted his hand: "What are you saying? You look even better than me. When you turn 100, I'll do an exclusive interview with you. It'll be called: 'How Does A Centenarian Chef Become A Master Chef?'"
"Okay." Kong Qingfeng nodded with a smile
.
Everyone joined in the laughter, filling the conference room with a joyful atmosphere.
"What are you grinning about with your big teeth showing?" Zhou Yan asked with a laugh, looking at Zheng Qiang, who was grinning foolishly beside him.
"Our Kong Sect is going to be featured in Sichuan Cuisine magazine, and we grand-disciples will be so proud. My Master's name might even appear in it, after all, he's Huaifeng's eldest disciple." Zheng Qiang grinned and said, "I'll order ten or eight copies and distribute them to my relatives and friends so they know I'm also a member of the Kong Sect."
"I see..." Zheng Qiang seemed thoughtful, genuinely not understanding.
"Alright, let's take a group photo before it gets dark!" He Zhiyuan stood up, picked up the camera from the table, and slung it over his shoulder.
Xiao Li also put his notebook back in his bag and followed him out.
"Master, didn't you say you were chosen by the Grandmaster because of your exceptional talent, becoming his last disciple?" Zhou Yan quickened his pace to catch up with Xiao Lei, asking with a smile.
Zheng Qiang was about to follow, but upon hearing this, he subconsciously slowed down, falling a step behind, looking at Zhou Yan with admiration.
Junior Brother Zhou is really something, going all out at close range.
"Didn't you hear what your Grandmaster said? Diligence is also a talent, and when I was young, I was at the very top of it." Xiao Lei smiled, looking at Zhou Yan, and said, "When you first entered the factory canteen, you learned for a month and still couldn't hold a kitchen knife properly. You'd cut your hand twice out of three cuts..."
"Alright, alright, Master, stop talking."
"Once, I asked you to kill a fish, to catch an eight jin big carp from the fish tank. You'd barely caught it when its tail smacked you across the face, and your swollen face didn't heal for half a month..."
"Master, I've noticed you're a bit of a stickler for details." Zhou Yan stopped laughing.
Zheng Qiang was laughing hysterically behind them, his mouth practically stretched to his ears.
When it comes to being sarcastic and eccentric, the older generation reigns supreme.
Young people shouldn't provoke others so easily.
"Do you know why I would take you as my apprentice when you're so clumsy?"
"Could it be that you see a reflection of yourself in me from back then?"
The master remained silent, only continuing to untie his leather belt.
The group arrived at the gate, where a grandmaster chair was placed in the first row. Kong Qingfeng sat in the middle, and the others were seated according to their seniority.
Kong Guodong was in charge of making arrangements, aligning everyone with the gate and assigning each person to their position.
Zhou Yan stood aside and watched. Anyway, he was the youngest in terms of seniority, so he would just stand wherever he was told to.
"Master! I'm back! Wait for me!" Kong Liwei ran up carrying a wooden bucket, sweating profusely. Seeing everyone lining up at the door, he shouted loudly.
Kong Guodong laughed, "Take the fish inside and put them in the fish tank. We'll wait for you."
"Okay!" Kong Liwei replied, happily carrying the bucket inside.
"Xiao Lei, come stand next to my Master."
"Senior Bother, this isn't appropriate. You should stand here."
"Today, you represent my Senior Master Uncle's lineage..."
He Zhiyuan had already set up his camera. Seeing everyone still arguing about positioning, he glanced at Zhou Yan standing to the side, then turned and said a few words to Xiao Li.
Xiao Li opened his cloth bag, rummaged through it, and handed him a magazine.
He Zhiyuan walked towards Zhou Yan, presented the magazine in his hand like a treasure, and said with a smile, "Comrade Zhou Yan, take a look at our fourth issue of Sichuan Cuisine. The cover features your Cross-legged Beef."
The scene fell silent instantly.
All eyes turned to He Zhiyuan and the magazine in his hand.
The expressions on everyone's faces were a mixture of shock and confusion.
What did Editor-in-Chief He just say?
What does "your Cross-legged Beef" mean?
Zhou Yan didn't think much of it and took the magazine. The magazine in his hand still smelled of ink, and the color-printed cover featured the Cross-legged Beef they had been posing for so long that day.
The patterns on the blue and white porcelain bowl, the tender pink beef, the tripe granule, and the clear broth are all clearly printed on it. The red dipping saucer next to it has distinct chili pepper bits, which echo the beef and create an unexpected harmony in color.
The two large words "Sichuan Cuisine" were written in the blank space, below which was the publication number: Issue No. 4, 1984.
"Great photos! Editor-in-Chief He, your photography skills are superb." Zhou Yan couldn't help but praise him, not as flattery, but as a genuine admiration.
The effect of this photo far exceeded his expectations.
Being featured on a magazine cover was even more of a surprise to him.
"Your Cross-legged Beef was delicious, the blue and white porcelain bowl was beautiful, and the sunlight was just right that day. My photography skills were just icing on the cake." He Zhiyuan was quite pleased with the praise and said with a smile, "Our editor-in-chief is also very satisfied with this photo. The cover was already set, but it was temporarily withdrawn and replaced with this one. Your interview was featured as the first article in the 'Top Four Highlights' segment and you were even given a separate photo."
"This is incredibly prestigious! Thank you so much, Editor-in-Chief He." Zhou Yan said hurriedly.
"Of course, our editor-in-chief also said this article is well written. It has unearthed a delicious dish with a rich history in Jiazhou and discovered a rising star in the culinary world." He Zhiyuan said with a smile, "I'm planning to go to Suji again tomorrow. You can tell me all about Zhang Ji Braised Food then. If it's suitable, we can do another interview about braised food?"
"Okay, no problem." Zhou Yan nodded.
He Zhiyuan's smile grew even brighter: "I printed two family photos of yours and put them in the magazine. Put them in your bag too, so you don't forget them."
"Thank you, thank you. My mom was talking about the photo two days ago. I'll bring it back to her today, she'll be so happy." Zhou Yan quickly clutched the magazine tightly to prevent the photos from falling out.
The two were chatting enthusiastically when they noticed that the scene seemed a bit quiet. When they turned around, they met the dumbfounded expressions of the Kong Sect's members.
"Zhou Yan, you...you've already been featured in Sichuan Cuisine magazine?" Kong Qingfeng's voice was slightly hoarse. He had indeed talked a bit too much that afternoon. At this moment, looking at Zhou Yan, his expression was a mixture of shock and absurdity.
"Zhou Yan, you...you didn't even include me when you were featured in Sichuan Cuisine magazine?" Xiao Lei's voice was slightly hoarse, squeezed out from his throat, and his expression towards Zhou Yan was a mixture of shock and resentment.
"Zhou Yan, you...you didn't even tell me you were featured in Sichuan Cuisine magazine?" Zheng Qiang's voice trembled slightly, filled with shock and bewilderment.