林百浚先生出生于潮菜的发源地潮汕地区。自小对潮汕人文地理乡土气息比较了解,再因受叔父厨艺影响,对传统潮州菜的烹调早有所见,耳濡目染,自小便对厨艺产生了兴趣。18岁定居香港,入行于香港九龙鱼屋潮州酒店做帮工,入行时由于形貌像某一个叫阿伟的人,同事们笑称为“阿伟”,从此,林伟成了林百浚的“艺名”。在深圳、蛇口、海南、山东潍坊的潮 Lin Baijun was born in the birthplace of Chaozhou Chaoshan area. From his childhood, he learned more about the local customs of Chau-hsien’s human geography and geography. As a result of his uncle’s cooking experience, he saw the traditional cooking of Chaozhou cuisine for a long time. At the age of 18, he settled in Hong Kong and went to Hong Kong to work as a tango at the Chaozhou Hotel, a fish house located in Kowloon, Hong Kong. Lin Wei became Lin Baijun’s “stage name” since he was jokingly called “Wei” because of his appearance as someone named Wei. In Shenzhen, Shekou, Hainan, Shandong Weifang tide