<p class="ql-block">薪火相传，守护中华美食根脉——高速建的美食传承之旅</p><p class="ql-block"> </p><p class="ql-block">在中华美食数千年的记忆长河里，无数烹饪先辈以匠心为舟、技艺作桨，载着美味传承与文化积淀破浪前行。高速建，这位身负 “小海参王” 美誉的烹饪大师，正是当代传承浪潮中熠熠生辉的 “火炬手”，以一生热忱投身薪火传承计划，续写中华美食的动人篇章。</p><p class="ql-block"> </p><p class="ql-block">缘起：师承名门，筑牢根基</p><p class="ql-block">1980年，高速建踏入原山东省烟台高级技工学校（现烟台技师学院 ）烹饪专业，系统研习烹饪理论与技艺，自此叩开美食世界的大门。命运的机缘让他与鲁菜泰斗王义均相遇，在烹饪之路的起点，便锚定了传承与创新的方向。从初出茅庐的学徒，到成为王义均先生的入室弟子，二十余载，他浸润在恩师毫无保留的指导中，不仅精研海派鲁菜、国宴菜精髓，更习得兼容并蓄的烹饪哲学 —— 书法、诗词滋养人文底蕴，中西融合拓宽味觉边界，为传承之路筑牢 “技” 与 “艺” 的双重根基。</p><p class="ql-block"> </p><p class="ql-block">深耕：技艺突破，创变传承</p><p class="ql-block">“最薄的手拉活海参” 四破大世界基尼斯纪录，从0.003毫米到0.0018毫米的极致，是他对 “匠心” 二字的生动注解。“御厨海参” 系列菜肴独树一帜，海参膜字画斩获国家发明专利，他以 “变” 激活传统食材生命力：让海参不再只是盘中珍馐，更成为承载文化符号的艺术载体，将美食与技艺传承推向新高度。1996年世界中国烹饪大赛上，创新国汤 “烩乌鱼蛋” 摘得金牌，既是个人技艺的高光，更是中华烹饪兼容并包、与时俱进的缩影 —— 传承不是守旧，而是以创新为翼，让古老美味翱翔于时代餐桌。</p><p class="ql-block"> </p><p class="ql-block">播火：桃李满园，延续薪火</p><p class="ql-block">身为 “薪火传承计划” 首席传承执行官与火炬传递手，高速建深知 “传承之要，在乎育人”。300多位得意弟子遍洒行业，他将从恩师处习得的技艺与精神，化作春雨润物无声：传授烹饪技法时，强调 “尊重食材本味，守护文化根脉”；教导创新思路时，坚守 “万变不离其宗，宗是中华魂”。他带着弟子探访 “高师门” 创新菜，让 “新生代名厨” 在交流碰撞中，领悟传承的温度与创新的力量，让中华美食的薪火，在一代又一代年轻人手中炽热燃烧。</p><p class="ql-block"> </p><p class="ql-block">使命：护根铸魂，共赴未来</p><p class="ql-block">从手拉海参的极致精度，到海参文化品牌的构建；从个人赛场夺魁，到桃李满园播撒火种，高速建的每一步，都与 “薪火传承计划” 同频共振 —— 传千年厨艺薪火，护中华美食根脉。他用一生践行：中华美食的传承，是技艺的代代接力，是文化的深度解码，更是让世界味蕾邂逅东方美味的桥梁。</p><p class="ql-block"> </p><p class="ql-block">在美食传承的漫漫长路上，高速建是执灯者，以匠心为油、育人为芯，点亮中华美食的传承之火。这团火，烧着千年技艺的温度，映着创新求变的光芒，更指引着后来者 —— 只要有人坚守、有人创新、有人传承，中华美食的根脉，必将在薪火相传中永远鲜活，绽放在世界美食的舞台中央。</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>