本版刊登的点心照片“莲茸象仔”和“水晶樱桃盏”的作者是湖北省荆州一级点心师夏仁俊.他现年41岁,烹调技艺娴熟.16岁时进古城名店聚珍国餐馆学艺,至今在面案和灶前度过了二十四个冬春.他心灵手巧,刻苦钻研,能熟练地掌握发酵面团、水调面团、油酥面团的蒸、炸、煮、烙、煎、烤等烹调技术,能制作中、西 He is currently 41 years old and skilled in cooking techniques. At the age of 16 into the ancient city of the famous restaurant restaurants Poly Juguangzhou , So far in front of the case and the stove spent twenty-four winter spring.He dexterous, study hard, skilled mastered fermentation dough, water transfer dough, pastry dough steamed, fried, boiled, baked, fried, roasted Other cooking techniques, can produce in the West