作品简介
中华饮食文化源远流长，传承从来没有停止，传统技艺代代相传，生生不息。没有老一代的薪火相传，就没有今天菜品多样、口味独特、味道经典的师门厨学。淮扬菜在饮食行业中占有极其重要的地位，开国第一宴中有诸多菜品属于淮扬菜。本书由烹饪大师、泰斗级淮扬菜大师李玉芬组织编写，内容涉及淮扬菜的历史及发展，重点讲述了京朝淮扬菜的历史渊源、师门文化、脉系传承及代表菜肴，为师门的承前启后做出了贡献。
李玉芬（1945—2022），烹饪界南菜泰斗高国禄入室弟子，京朝淮扬菜郇味师门掌管人，中国功勋烹饪艺术家，中国饭店协会名厨委员会副主席，北京特级烹饪大师，北京市技术能手，国家高级烹饪技师，国家高级烹饪讲师，餐饮业国家一级评委，国家职业技能鉴定考评员，全美中餐业联盟海外顾问，国际食品设计家协会中国区副秘书长，中国药膳研究会烹饪专业委员会委员，中央国家机关工人考核委员会烹饪专业兼职教师。曾任多家餐饮单位高级技术顾问及烹饪专业培训学校高级讲师。
Introduction of works
Chinese food culture has a long history, and its inheritance has never stopped, and traditional skills have been passed down from generation to generation. Without the legacy of the old generation, there would be no today's diverse dishes, unique tastes and classic taste of master kitchens. Huaiyang cuisine occupies an extremely important position in the diet industry, and many dishes belong to Huaiyang cuisine in the first banquet of the founding of the country. This book is organized and written by Li Yufen, a master of Huaiyang cuisine. It covers the history and development of Huaiyang cuisine, focusing on the historical origin, Shimen culture, vein inheritance and representative dishes of Huaiyang cuisine in the Jing Dynasty, which contributes to the connection between the past and the future of Huaiyang cuisine.
Li Yufen (1945-2022), disciple of Gao Guolu, the great chef of Southern cuisine in the culinary world, the director of the Huanyu Division of Huaiyang Cuisine in the Beijing Dynasty, a Chinese distinguished culinary artist, Vice Chairman of the Celebrity Chef Committee of the China Hotel Association, Beijing Special Culinary Master, Beijing Technical Expert, National Senior Culinary Technician, National Senior Culinary Lecturer, National first-class judge of the catering industry, National Professional skills appraisal evaluator, overseas consultant of the National Chinese Restaurant Industry Alliance, Deputy Secretary General of the International Food Designers Association in China, member of the Culinary Committee of the Chinese Medicinal Food Research Association, part-time teacher of the culinary specialty of the Central State Organs Workers Assessment Committee. He has worked as a senior technical consultant for a number of catering units and a senior lecturer for culinary professional training schools.
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