来源：【浙江省国际传播中心】
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人心中的成见是一座大山。说西湖醋鱼不好吃，不少杭帮菜的厨师其实是不服气的，如果难吃，怎么会传承八百多年？
Prejudice in people's hearts is a mountain unshakable. When people say West Lake Vinegar Fish doesn't taste good, many Hangzhou cuisine chefs are actually unconvinced. If it were truly unpalatable, how could it have been passed down for over 800 years?
作为老杭州，老姜在《老姜打卡杭帮菜》开篇就要来说说西湖醋鱼。打卡首站是西湖国宾馆，这里的紫薇厅是黑珍珠餐厅，西湖国宾馆行政总厨、中国烹饪大师施乾方亲自操刀制作了视频中的这条西湖醋鱼。他说，一道好的西湖醋鱼，关键是：鱼好、烧鱼技术好！要能做出蟹的味道，这就是西湖醋鱼好吃的秘密。
Hangzhou native Laojiang is starting his series Explore Hangzhou Cuisine with Laojiangwith the iconic West Lake Vinegar Fish. The first stop is the prestigious West Lake State Guesthouse. In the video, the fish was prepared by Shi Qianfang, executive chef of the guesthouse and a Chinese Culinary Master. According to Shi, the secrets to an exceptional West Lake Vinegar Fish are: top-quality fish and masterful cooking technique. The dish should evoke the delicate flavor of crab, which is the true magic behind a perfect West Lake Vinegar Fish.
西湖醋鱼的蟹味是怎么烧出来的？跟着浙报集团社长姜军的“分身”——AI老姜去看看吧。
How is this unique taste achieved? Join Digital Laojiang to decode it!
记者：潘骏
Reporter: Pan Jun
编辑：颜一颀 程登宇 张昉宇
Editor: Yan Yiqi, Cheng Dengyu, Zhang Fangyu
实习生：朱雅静
Intern: Zhu Yajing
审核：谢庆
Supervisor: Xie Qing
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本文来自【浙江省国际传播中心】，仅代表作者观点。全国党媒信息公共平台提供信息发布传播服务。
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