新春将至,《健身科学》杂志主编约我写佳节家宴菜谱稿,盛情难却,我乃与滨江道台府厨艺第四代传人、中国烹饪大师郑树国先生商榷:“传统道台府宴作为官府菜,是龙江菜系中唯一发祥于清恭亲王府者,精工细作,营养丰富,讲究养生,但烹饪技巧高超,原料昂贵难觅,民间美食家亦可望而不可即。独乐乐不如共乐乐,能否于祖传道台府秘藏新春菜谱中,选几道菜品原料好购,烹饪工艺简约,营养价值丰富且适合入寻常百姓家的佳肴,奉献出来,供美食爱好者试做尝鲜。”2008年,我执笔撰写之道台府饮食文化——《“老厨家”传统厨艺》,入选哈尔滨市首届非物质文化遗产名 Spring is approaching, “Fitness Science” magazine editor in chief I wrote a feast for the family feast draft, passionate but difficult, I was with the fourth generation of Binjiang Daotu culinary artist, Chinese cooking master Zheng Shuguo question: “ Feast as a government cuisine, is the only Longjiang cuisine originated in the Qing Kung Prince priest, Seiko secret agents, nutrient-rich, stress health, but superb cooking skills, difficult to find expensive raw materials, folk food is also desirable. Is better than a total of Lele, whether in the Ancestry Taoist secrets of Chinese New Year recipes, choose a few dishes good ingredients, cooking simple, nutritious and suitable for ordinary people home cuisine, devoted for food lovers try Try out early adopters. ”“ In 2008, I wrote a compilation of Taiwanese food culture - ”“ old kitchen ”traditional cooking", selected Harbin City, the first intangible cultural heritage