中國網浪潮資訊  近日，舟山市廚師郭金偉隨2017中法高級別人文交流機制中國美食文化交流訪問團在法國訪問。在訪問期間，郭金偉為法國友人製作了他擅長的舟山菜，並展示了拿手絕活——鮮魚拓畫，贏得了法國友人點讚。此外，郭金偉還將介紹舟山美食的書籍《舟山味道》帶到了法國。

CNCAO NEWS  Recently, Guo Jinwei, a chef from Zhoushan, visited France in accordance with the 2017 China and France people-to-people and cultural exchanges mechanism and Chinese gourmet cultural exchange delegation. During his visit, Guo Jinwei created the Zhoushan dish he was good at, for his French friends, and showed off the unique work, the fresh fish extension to do a painting, which won te praise of a French friends. In addition, Guo Jinwei also introduced Zhoushan cuisine book "Zhoushan flavor" to France.

　　此次交流匯聚中國近20名烹飪精英，深入法國諾曼底地區迪耶普、魯昂進行美食文化交流、展演、考察、研修等活動。法國友人感嘆：“中國廚師真了不起，中國美食真棒！

This exchange brings together nearly 20 culinary elites of China, and deeply explores the cultural exchanges, exhibitions, visits and research and other activities in the Normandy region of Dieppe and Rouen. French friends sighed: "Chinese chef is really amazing, Chinese food is great!"

　　中法高級別人文交流機制啟動於2014年9月。截至目前，雙方在教育、科技、文化、旅遊等領域進行交流合作。今年交流訪問主題為中國美食文化。

China and France people-to-people and cultural exchanges mechanism started in September 2014. Up to now, the two sides have conducted exchanges and cooperation in education, science and technology, culture, tourism and other fields. The theme of this year's exchange visit is Chinese food culture.

　　(中國網實習生王思楊 作者楊雲寒 綜合報道  翻譯 鮑夢依)

來源： 中國網    | 作者：實習生王思楊 楊雲寒 鮑夢依譯    | 責編：胡金    審核：張淵

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