摘要：跟随白天鹅宾馆玉堂春暖行政总厨李树军，一起踏上一场大湾区的美味之旅。从珠江之畔到厨房之间，探寻粤菜如何在传承与创新中延续三地相通的味道，让“同饮一江水”的文化情感在舌尖延伸。Join Executive Chef Li Shujun of Restaurant

转自：CGTN

【粤港澳美食同源｜一江之水，三地之味】跟随白天鹅宾馆玉堂春暖行政总厨李树军，一起踏上一场大湾区的美味之旅。从珠江之畔到厨房之间，探寻粤菜如何在传承与创新中延续三地相通的味道，让“同饮一江水”的文化情感在舌尖延伸。Join Executive Chef Li Shujun of Restaurant Yutangchunnuan at White Swan Hotel, on a culinary journey across the Greater Bay Area. From the Pearl River to the kitchen, discover how Cantonese cuisine blends tradition and innovation, carrying the shared spirit of a region connected by one river and one taste.

来源：新浪财经