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<p>杭帮菜不仅仅是一道道佳肴，更是杭州千年历史与文化融合的体现。</p>
<p>“现在市场上好厨师稀缺，许多人心态浮躁，缺乏耐心钻研的精神，往往学了几天就匆忙上灶，这样是很难掌握杭帮菜制作精髓的。”<span style="text-wrap-mode: wrap;">浙江旅游职业学院厨艺学院院长金晓阳认为，</span>杭帮菜文化底蕴深厚，它的特点在于“南料北烹”的融合智慧与“精致雅趣”的江南美学，从东坡肉的火候把控到龙井虾仁的茶香渗透，每一道菜都是杭州千年文脉的缩影。因此，一位优秀的杭帮菜厨师，不仅要会做菜，更要深入了解杭州的饮食文化。东坡肉要经历“少着水，慢着火，火候足时他自美”，厨师何尝不是？没一点在地文化认知，又如何在烹饪中给菜肴注入灵魂？在他看来，“在杭州生活少于十年的厨师，他是一定做不好杭帮菜的。”</p><div class="moreInfo2"><p>“转载请注明出处”</p></div>

中国烹饪大师金晓阳：在杭州生活少于十年的厨师，做不好杭帮菜