<p class="ql-block">薪火相傳，守護中華美食根脈——高速建的美食傳承之旅</p><p class="ql-block"> </p><p class="ql-block">在中華美食數(shù)千年的記憶長河里，無數(shù)烹飪先輩以匠心為舟、技藝作槳，載著美味傳承與文化積淀破浪前行。高速建，這位身負 “小海參王” 美譽的烹飪大師，正是當(dāng)代傳承浪潮中熠熠生輝的 “火炬手”，以一生熱忱投身薪火傳承計劃，續(xù)寫中華美食的動人篇章。</p><p class="ql-block"> </p><p class="ql-block">緣起：師承名門，筑牢根基</p><p class="ql-block">1980年，高速建踏入原山東省煙臺高級技工學(xué)校（現(xiàn)煙臺技師學(xué)院 ）烹飪專業(yè)，系統(tǒng)研習(xí)烹飪理論與技藝，自此叩開美食世界的大門。命運的機緣讓他與魯菜泰斗王義均相遇，在烹飪之路的起點，便錨定了傳承與創(chuàng)新的方向。從初出茅廬的學(xué)徒，到成為王義均先生的入室弟子，二十余載，他浸潤在恩師毫無保留的指導(dǎo)中，不僅精研海派魯菜、國宴菜精髓，更習(xí)得兼容并蓄的烹飪哲學(xué) —— 書法、詩詞滋養(yǎng)人文底蘊，中西融合拓寬味覺邊界，為傳承之路筑牢 “技” 與 “藝” 的雙重根基。</p><p class="ql-block"> </p><p class="ql-block">深耕：技藝突破，創(chuàng)變傳承</p><p class="ql-block">“最薄的手拉活海參” 四破大世界基尼斯紀(jì)錄，從0.003毫米到0.0018毫米的極致，是他對 “匠心” 二字的生動注解?！坝鶑N海參” 系列菜肴獨樹一幟，海參膜字畫斬獲國家發(fā)明專利，他以 “變” 激活傳統(tǒng)食材生命力：讓海參不再只是盤中珍饈，更成為承載文化符號的藝術(shù)載體，將美食與技藝傳承推向新高度。1996年世界中國烹飪大賽上，創(chuàng)新國湯 “燴烏魚蛋” 摘得金牌，既是個人技藝的高光，更是中華烹飪兼容并包、與時俱進的縮影 —— 傳承不是守舊，而是以創(chuàng)新為翼，讓古老美味翱翔于時代餐桌。</p><p class="ql-block"> </p><p class="ql-block">播火：桃李滿園，延續(xù)薪火</p><p class="ql-block">身為 “薪火傳承計劃” 首席傳承執(zhí)行官與火炬?zhèn)鬟f手，高速建深知 “傳承之要，在乎育人”。300多位得意弟子遍灑行業(yè)，他將從恩師處習(xí)得的技藝與精神，化作春雨潤物無聲：傳授烹飪技法時，強調(diào) “尊重食材本味，守護文化根脈”；教導(dǎo)創(chuàng)新思路時，堅守 “萬變不離其宗，宗是中華魂”。他帶著弟子探訪 “高師門” 創(chuàng)新菜，讓 “新生代名廚” 在交流碰撞中，領(lǐng)悟傳承的溫度與創(chuàng)新的力量，讓中華美食的薪火，在一代又一代年輕人手中熾熱燃燒。</p><p class="ql-block"> </p><p class="ql-block">使命：護根鑄魂，共赴未來</p><p class="ql-block">從手拉海參的極致精度，到海參文化品牌的構(gòu)建；從個人賽場奪魁，到桃李滿園播撒火種，高速建的每一步，都與 “薪火傳承計劃” 同頻共振 —— 傳千年廚藝薪火，護中華美食根脈。他用一生踐行：中華美食的傳承，是技藝的代代接力，是文化的深度解碼，更是讓世界味蕾邂逅東方美味的橋梁。</p><p class="ql-block"> </p><p class="ql-block">在美食傳承的漫漫長路上，高速建是執(zhí)燈者，以匠心為油、育人為芯，點亮中華美食的傳承之火。這團火，燒著千年技藝的溫度，映著創(chuàng)新求變的光芒，更指引著后來者 —— 只要有人堅守、有人創(chuàng)新、有人傳承，中華美食的根脈，必將在薪火相傳中永遠鮮活，綻放在世界美食的舞臺中央。</p><p class="ql-block"> </p><p class="ql-block">Inheriting the Flame: Gao Sujian's Journey to Safeguard the Roots of Chinese Cuisine</p><p class="ql-block"> </p><p class="ql-block">In the millennia - long river of memories of Chinese cuisine, countless culinary predecessors have navigated the waves of inheritance and cultural accumulation, with ingenuity as their boat and skills as their oars. Gao Sujian, a culinary master renowned as the "King of Small Sea Cucumbers", is a shining "torchbearer" in the contemporary wave of inheritance. Devoting his life's passion to the "Inheriting the Flame" program, he continues to write a touching chapter in the story of Chinese cuisine.</p><p class="ql-block"> </p><p class="ql-block">Origins: Learning from a Master, Laying a Solid Foundation</p><p class="ql-block"> </p><p class="ql-block">In 1980, Gao Sujian entered the culinary major at the former Yantai Senior Technical School in Shandong Province (now Yantai Technician College). By systematically studying culinary theories and skills, he opened the door to the world of gourmet food. Fate brought him together with Wang Yijun, a master of Shandong cuisine. At the starting point of his culinary journey, he set the direction of inheritance and innovation. From an inexperienced apprentice to becoming an indoor disciple of Mr. Wang Yijun, over more than twenty years, he has been immersed in the unreserved guidance of his mentor. Not only did he master the essence of Shanghai - style Shandong cuisine and state banquet dishes, but he also acquired a culinary philosophy of inclusiveness. Calligraphy and poetry nurtured his humanistic heritage, and the integration of Chinese and Western styles broadened his taste boundaries, laying a solid foundation of both "skills" and "art" for his inheritance journey.</p><p class="ql-block"> </p><p class="ql-block">Deep Cultivation: Breaking Through in Skills, Innovating for Inheritance</p><p class="ql-block"> </p><p class="ql-block">The "thinnest hand - pulled live sea cucumber" broke the Great World Guinness Record four times. The extreme precision, from 0.003 mm to 0.0018 mm, is a vivid interpretation of the word "ingenuity". The unique "Imperial Chef Sea Cucumber" series of dishes, and the sea cucumber membrane calligraphy and painting winning a national invention patent, show how he "revitalizes" the vitality of traditional ingredients through "innovation": making sea cucumbers not just delicacies on the plate, but also artistic carriers of cultural symbols, pushing the inheritance of gourmet food and skills to a new height. In 1996, at the World Chinese Cuisine Competition, his innovative national soup "Braised Cuttlefish Roe" won a gold medal. This was not only a highlight of his personal skills but also a microcosm of the inclusiveness and progressiveness of Chinese cuisine. Inheritance is not about conservatism, but about using innovation as wings to let ancient delicacies soar onto the tables of the times.</p><p class="ql-block"> </p><p class="ql-block">Passing the Torch: Educating Disciples, Sustaining the Flame</p><p class="ql-block"> </p><p class="ql-block">As the Chief Inheritance Executive and Torchbearer of the "Inheriting the Flame" program, Gao Sujian deeply understands that "the key to inheritance lies in educating people". With more than 300 proud disciples spread across the industry, he transforms the skills and spirit learned from his mentor into a gentle rain that nourishes silently. When teaching cooking techniques, he emphasizes "respecting the original flavor of ingredients and safeguarding the cultural roots"; when instructing innovative ideas, he adheres to "never straying from the essence, which is the soul of China". He takes his disciples to visit the innovative dishes of "Gao's Cuisine Gate", allowing the "new generation of famous chefs" to understand the warmth of inheritance and the power of innovation in the exchange and collision, so that the flame of Chinese cuisine will burn brightly in the hands of generations of young people.</p>