老姜打卡杭帮菜 | 春茶配春鲜，杭帮菜的顶流就是它

来源：【浙江省国际传播中心】

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在杭州的四季风物中，采摘自清明之前的明前西湖龙井，是中国春茶的顶流。

Among Hangzhou’s seasonal treasures, West Lake Longjing tea harvested before Qingming is the pinnacle of Chinese spring teas.

用明前西湖龙井，搭配春季时令的手剥河虾仁，便会催生出一道风雅绝伦的杭州名菜——龙井虾仁。今天《老姜打卡杭帮菜》就来说说这道菜。

When paired with hand-peeled freshwater shrimp, a spring delicacy, this premium tea gives rise to an exquisitely elegant Hangzhou cuisine—Fried Shrimp with Longjing Tea. Today, Explore Hangzhou Cuisine with Laojiangdives into this iconic creation.

在西湖国宾馆行政总厨、中国烹饪大师施乾方看来，龙井虾仁是“杭州春天最好的体现”。

To Shi Qianfang, executive chef of West Lake State Guesthouse, Fried Shrimp with Longjing Tea is "the ultimate embodiment of Hangzhou’s spring".

春茶与春鲜怎样邂逅，才能将江南春色凝于盘中？跟着浙江日报报业集团社长姜军的数字人分身“老姜”去看看吧。

How do spring tea and spring’s freshest flavors come together to capture the essence of Jiangnan on a plate? Follow Laojiang, the avatar of Jiang Jun, publisher of Zhejiang Daily Press Group, to find out.

编辑：颜一颀 程登宇 张昉宇

Editor: Yan Yiqi, Cheng Dengyu, Zhang Fangyu

实习生：朱雅静

Intern: Zhu Yajing

审核：谢庆

Supervisor: Xie Qing

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本文来自【浙江省国际传播中心】，仅代表作者观点。全国党媒信息公共平台提供信息发布传播服务。

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