Bai Fu smiled at him and said, "You must be Brother Fu. My father told me to take care of you these days."
Liao Muye muttered in confusion: "You don't even have to think about yourself. How can you, a cook, take care of others?" He turned over and continued to sleep.
When the visitor heard this, he smiled lightly and didn't mind. He cupped his hands and said, "My name is Huang Zhen. I'm in charge here."
This person's popularity is huge and should not be underestimated. Bai Fu stood up and saluted, saying: "You are older than me, from now on I will call you Brother Zhen."
Huang Zhen quickly returned the courtesy and said: "I don't dare, please give me more advice, brother."
The two have a good temperament, and the more they talk, the closer they get.
…
Bai Fu said: "Today I watched Brother Zhen cooking, and every move hinted at the truth of martial arts. He is really no ordinary master. May I ask where Brother Zhen is?"
Huang Zhen said, "I have never learned martial arts from a master. The master who taught me cooking is named Deng, and we all call him Master Deng."
Bai Fu asked curiously: "Then where does your horizontal kung fu come from?"
Huang Zhen said, "We are no better than you in being able to practice martial arts at a young age. When I was a child, my family was poor, so I worked as a cook in a restaurant in Chengdu at a very young age, cutting vegetables, washing dishes, and sweeping the floor. The most popular person in the restaurant is not the shopkeeper, but the master chef.
After I discovered this, in addition to working every day, I also carefully served Master Deng, who was in charge of the ladle, making tea and water, doing laundry and folding quilts, bringing water for washing feet, emptying a urinal, etc., which were all my daily routine.
As time went by, Master Deng began to give me some work. First, he asked me to do some work, making and kneading dough every day. Later, he taught me some knife skills and asked me to help him cut vegetables, chop meat, cut into cubes, and shred.
Strips, slices, cubes. One day when the master feels better, he will take a few sips of wine and teach me how to fry two side dishes.
In this way, I followed the master to learn skills for ten years. Later, the master had a grandson and was getting older. Seeing that I was ready to become a master, he recommended me to the shopkeeper and hired me as a spoon chef. After the arrangements were made, the master packed up his things and
I went back to the countryside to pick up my grandson."
I became a ladle master, and my status and income were both high. I originally planned to marry a housewife and have a baby. My wife and children would be on the hot bed, and life went on like this day by day. Until one day, my father accidentally got into trouble with the Ax Gang.
, the Ax Gang disciples chased and chopped down my father in the street. In a hurry, I picked up two kitchen knives and rushed to the street, started fighting with them, and chopped them all down.
Only then did I realize that I knew Kung Fu and was not weak at all. Thinking about it afterwards, my master was actually cultivating my internal strength by asking me to knead and knead the dough. He taught me to cut, slice, shave, dissect, chop, and chop.
, the knife skills of chopping, peeling, gouging, and scraping are actually twenty-one knife skills. Work until the end, with the heart, mind, energy, spirit, and effort will come true."
After hearing Huang Zhen's legendary story, Bai Fu's eyes shone, and he became extremely curious and asked: "Do these twenty-one sword techniques have a name? What's the point?"
Huang Zhen said: "These twenty-one knife techniques are not profound. They are the knife techniques we usually use for cutting vegetables. They are commonly known as: straight knife, jumping knife, horseshoe knife, flat blade, inclined knife to pull the blade, inclined knife to push the blade, and back knife.
, follow the knife method, straight knife knife, push knife knife, broach knife knife, rolling material upper piece, rolling material lower piece, double straight flower knife, wheat flower knife, lychee flower knife, phoenix flower knife, fish gill flower knife,
Pine nut flower knife, comb flower knife..."
Bai Fu said: "Brother Zhen, this is the first time I've heard of how the skill of cutting vegetables can be turned into martial arts. Can you tell me in detail?"
Huang Zhen simulated a kitchen knife with his palm and demonstrated the twenty-one knife skills one by one.
"The straight knife method means that the angle between the blade and the food material contacting the anvil is at a right angle, which includes eleven knife methods such as cutting, splitting, and chopping.
The flat knife method means that the angle between the knife blade and the food material contacting the anvil is a flat angle, which includes five knife methods.
The oblique knife method means that the angle between the knife blade and the food material contacting the anvil is an acute angle, which includes two knife methods.
Mixed knife technique refers to the mixed use of basic knife technique and oblique knife technique, which includes three kinds of knife techniques.
For example, when pushing a batch with a knife, hold the handle of the knife with your right hand and press the ingredients with the palm of your left hand. Keep the blade flat, and push the blade forward from the right side of the ingredients, with the focus on the back end of the knife, until the ingredients are completely chopped.
This knife technique is generally suitable for cooked and embedded brittle ingredients, such as cooked mushrooms, pickled mustard, cooked winter bamboo shoots, and cooked wild rice.
Pull the knife to cut. Hold the knife in your right hand, hold the food with your left hand, and drop the knife body vertically. First push the knife forward, and then pull it back sharply to break the food. The focus is on the front end of the knife. This knife method is generally used for
Meats with strong toughness, such as pork, beef, mutton, chicken, duck, etc.
Hob cutting. Hold the knife in your right hand, hold the ingredients with your left hand, and determine the angle and speed of the knife according to the shape of the dish with your right hand. After each cut, use the finger joints of your left hand to drive the ingredients, roll them backward once, and cut and roll again. Because
The rolling speed of the ingredients is different from the speed of the knife. Whether it is faster or slower, the shape of the ingredients will be changed. If the ingredients are cut slowly and rolled quickly, the shape after cutting will be blocks. If the ingredients are cut into pieces and rolled slowly, the shape after cutting will be
Slice. This knife method is suitable for processing round crispy and soft ingredients. Such as carrots, green bamboo shoots, potatoes, yams, and sausages.
Shake the knife to batch. Hold the handle of the knife with your right hand and spread your left fingers apart. Hold the food and insert the blade from the right side of the food. After feeding the food, shake it up and down in parallel. Make a wavy motion until the food is batched.
The food underneath is in the shape of a zigzag pattern. This knife method is suitable for soft and tender boneless food, such as tofu, eggs, etc."
…
After Huang Zhen finished the demonstration, Bai Fu was shocked and surprised. Huang Zhen's master possessed peerless martial arts, but he was willing to live in seclusion in the streets and remain unknown. He didn't know what extraordinary past events there were back then. It's fascinating to think about it.
It is unheard of to be able to integrate peerless martial arts into ordinary life, and practice Zen in walking and doing. It is unheard of to teach skills like this. I think back to what Hu Changgang said to himself: In the first three years of Shaolin disciples' entry, they did not teach any kung fu. They just swept the floor and carried water every day.
, chopping firewood, cooking... these daily chores have given Shaolin disciples a strong body, tenacious perseverance, and extraordinary will. I wonder if I can see the Chang Gang brothers in Chang'an this time?
Bai Fu suddenly had a thought in his mind and asked: "Brother Zhen, I heard from my friend Chen Honghu that Weng Hao, the leader of the Ax Gang, has bad character and bullies the weak and fears the strong. You have injured so many of his disciples, how can he break up with you?"
?”
Huang Zhen sighed after hearing this. He pondered for a long time before telling the story: "Well, Weng Hao, seeing that I was very skilled in martial arts, he didn't make things difficult for me. But he used my father as a threat to force me to join the Ax Gang and become an Ax Gang."
I was a thug with the Double Bonus Stick. I was young and energetic at the time, and I also liked the life of licking blood with the blade of a knife and enjoying grudges. I helped the Ax Gang do many unreasonable things until I got into a big disaster and was killed.
Weng Hao framed Ding Bao and was imprisoned in the Chengdu government prison."
Huang Zhen took a sip of water, cleared his throat and continued: "My father found my master, and he beat me up when he visited the prison. Only then did I finally wake up and confess in prison what I had done in the past.
Master and Mr. Jiang are old acquaintances. Mr. Jiang came forward, warned Weng Hao, assisted the government, found out the truth, washed away my grievances, and restored my innocence.
Mr. Jiang saw that I had extraordinary skills and invited me to join the Sichuan Gang and cultivate him carefully. In the past two years, Chang'an was hiring people, so Mr. Jiang asked my father to be the shopkeeper here and asked me to help take care of the shop.
Before you came, Mr. Jiang had already sent a message to me. Mr. Jiang has been helpful to me, so don't be polite from now on. Your business is my business!"