Bai Fu smiled at him and said, "You are Brother Fu, right? My father told me that I will take care of you these days."

Liao Muye muttered in confusion: "Don't even think about yourself, you cook, are you taking care of others?" He turned over and continued to fall asleep.

When the visitor heard this, he smiled lightly, without any concern, bowed and said, "My name is Huang Zhen. I'm here to take care of him."

This person has a grand attitude and should not be underestimated. Bai Fu stood up and bowed, saying, "You are older than me, so I will call you Brother Zhen from now on."

Huang Zhen quickly returned the greeting and said, "I dare not, please give me more advice from my brother."

The two of them are very keen on their temper and get closer to each other as they talk about them.

...

Bai Fu said: "Today I see Brother Zhen cooking. Every move and every move implies the ultimate truth of martial arts, but it is not an ordinary master. How dare I ask Brother Zhen to learn from him?"

Huang Zhen said, "I have never learned martial arts by studying hard. The master who teaches me to cook is surnamed Deng, and we all call him Master Deng."

Bai Fuqi said: "Then where did your horizontal practice come from?"

Huang Zhen said, "We are not as good as you, and we can practice martial arts at a young age. When I was young, I helped the kitchen in a restaurant in Chengdu, cutting vegetables and washing dishes, and sweeping and doing odd jobs. The most popular restaurant is not the shopkeeper, but the master of the shop. After I discovered this, in addition to working every day, I also carefully served Master Deng, who was cooking tea, pouring water, washing clothes and folding quilts. He brought some foot washing water, pouring urine basin and other things, which are all daily.

After a long time, Master Deng started to do some work for me. He first asked me to make a white table, knead the dough every day, and knead the dough. Later, I was told that I had a few skills in my hand, and asked me to help him cut vegetables, chop meat, cut some diced, shredded, strips, slices, and pieces. One day the master was in a good mood, so he drank a few sips of wine and then taught me to stir-fry two side dishes.

In this way, I learned from my master for ten years. Later, the master had a grandson and was older. Seeing that I could become a master, I recommended it to the shopkeeper and hired me as the master. After the arrangements were made, the master packed up his things and went back to the countryside to hold his grandson."

I became a master, and my status and income were high. I originally planned to marry a wife and have another baby, and my wife and children were warming up, and life went on day by day. Until one day, my father accidentally got involved with the Axe Gang, and the Axe Gang disciples chased and chopped my father in the street. In a hurry, I picked up two kitchen knives and rushed to the street, started to work with them, and chopped them all down.

At this time, I realized that I knew how to do kung fu, and it was not weak. Afterwards, my master asked me to knead dough and knead dough, which was actually cultivating my internal strength. The knife method of cutting, slicing, shaving, cutting, cutting, cutting, cutting, shaving, and scraping was actually twenty-one knife techniques. At the end of the work, my heart, mind, energy, spirit, and water, and effort was achieved by oneself."

When Huang Zhen’s legendary story was heard, Bai Fu’s eyes shone with great curiosity, and asked in the end: “Does these twenty-one sword techniques have names? What’s the point?”

Huang Zhen said: "These twenty-one sword techniques are not profound. They are the usual knife techniques for cutting vegetables. They are commonly known as: straight knife, jump knife, horseshoe knife, flat blade, oblique knife pulling slice, oblique knife pushing slice, back knife technique, follow-up knife technique, straight knife, push knife, rolling material top piece, rolling material bottom piece, double straight flower knife, wheat ear flower knife, lychee flower knife, phoenix tail flower knife, fish gill flower knife, pine nut flower knife, comb flower knife..."

Bai Fu said: "Brother Zhen, it is the first time I heard about how the knife skills of cutting vegetables are turned into martial arts. Can you tell me in detail?"

Huang Zhen used his palm to simulate a kitchen knife and demonstrated these twenty-one sword techniques one by one.

"The straight knife method refers to the angle between the blade and the food contact with the anvil pier at a right angle, which includes eleven knife methods such as cutting, splitting, and cutting.

The flat knife method refers to the angle between the blade and the food contact with the anvil pier at a flat angle, which includes five knife methods.

The oblique knife method refers to the angle between the blade and the food contact with the anvil pier at an acute angle, which includes two knife methods.

Mixed knife method refers to the mixture of basic knife method and oblique knife method, including three knife methods.

For example, push the knife. Hold the handle of the knife with your right hand and press the ingredients with your left palm. Place the blade flat. After the blade is inserted from the right side of the ingredients, push it forward immediately, and the focus point falls on the back end of the knife until the ingredients are completely cut off. This knife method is generally suitable for cooked crispy ingredients, such as cooked mushrooms, pickled vegetables, cooked winter bamboo shoots, and cooked water chestnuts.

Cut the knife. Hold the knife with your right hand and hold the ingredients with your left hand. The knife body falls vertically. First push the knife forward, then pull back suddenly, pull the ingredients off, and focus on the front of the knife. This knife method is generally used for meat with strong toughness, such as pork, beef, mutton, chicken and duck meat, etc.

Cut with a hob. Hold the knife in your right hand, hold the ingredients with your left hand, and determine the angle and speed of the cut according to the shape required by the dish. With each cut, use the finger joints of your left hand to drive the ingredients, roll back once, and then roll again. Since the rolling speed of the ingredients is different from the speed of the knife, whether fast or slow, the shape of the ingredients will change, such as cutting slowly, and the shape will be blocked after cutting. If you cut into pieces, roll slowly, and the shape after cutting is sliced. This knife method is suitable for processing round crisp and soft ingredients, such as carrots, green bamboo shoots, potatoes, yams, and sausages.

Shake the knife and make a cut. Hold the handle of the knife with your right hand and separate your left finger. Press the ingredients and enter the blade from the right side of the ingredients. After batching the ingredients, shake it up and down in a parallel manner. Move it in a wavy shape until the ingredients are cut off. Make the ingredients under the batch have a serrated pattern. This knife method is suitable for soft and tender boneless ingredients, such as tofu, eggs, etc..”

...

After Huang Zhen finished the demonstration, Bai Fu was shocked and surprised. Huang Zhen’s master was possessed of peerless martial arts, but he was willing to live in seclusion in the streets and was unknown. He didn’t know what extraordinary past he had back then, but it was fascinating to think about it.

He can integrate peerless martial arts into ordinary life, and practice Zen as well as doing Zen as doing. He has never heard of teaching art like this. I remember what Hu Changgang said to him back then: In the three years before the Shaolin disciples entered, they did not teach any skills, and they swept the floor, carried water, chop firewood, and cooked rice every day... These daily chores have created the strong body, tenacious perseverance, and extraordinary will of Shaolin disciples. I wonder if I could meet the Nagao brothers in Chang'an this time?

Bai Fu suddenly had a thought and asked, "Brother Zhen, I heard from my friend Chen Honghu that Weng Hao, the leader of the Axe Gang, is a bad character and bully the weak and afraid of the strong. If you hurt so many of his disciples, how can he rest with you?"

Huang Zhen sighed when he heard this. After pondering for a long time, he told the story one by one: "Weng Hao, seeing that I was very skilled in martial arts, he did not make things difficult for me. But he threatened me to join the Axe Gang and become the Axe Gang's double flower red stick thug. I was young and energetic at that time, and I also liked this kind of life in the world where I licked blood from the knife and aroused revenge. I helped the Axe Gang do a lot of things that were harmful to the world, until I caused a big disaster, was framed by Weng Hao, and was imprisoned in the Chengdu government jail."

Huang Zhen took a sip of water, cleared his throat and continued, "My father found my master, and the master beat me up when he visited the prison. Only then did I wake up and repent in prison what I did in the past.

The master and Mr. Jiang are old acquaintances. Mr. Jiang came forward and warned Weng Hao, assisted the government, found out the truth, cleared my grievances, and restored my innocence.

Seeing that I was very skilled in my kung fu, Mr. Jiang invited me to join the Sichuan Gang and cultivate it carefully. In the past two years, it was the time to employ people in Chang'an that Mr. Jiang let my father be the shopkeeper here and asked me to help take care of the store.

Before you came, Mr. Jiang had already sent a letter to Fei Ge. Mr. Jiang has saved me. Don’t be polite in the future, your business is mine!”
Chapter completed!