In 1987, Xu Jinhui entered the culinary industry as a Cantonese chef by joining China Hotel. He witnessed the evolution of Cantonese cuisine while growing up as a master chef in the hotel. As the Executive Chef at China Hotel, Xu not only embraces a diverse approach to creating Cantonese dishes but also revitalizes the cuisine with his "Rediscovery" series, revitalizing outstanding traditional culinary culture.

From the late 20th century to the 21st century, the cooking techniques and presentation styles of Cantonese cuisine have undergone sweeping changes. How does traditional Cantonese cuisine stay authentic and how does contemporary Cantonese cuisine develop? Are there any conflicts between the two? Traditional and contemporary Cantonese cuisine are not conflicting but rather mutually beneficial and compatible. Xu thinks traditional Cantonese cuisine embodies refined culinary skills passed down through generations, while contemporary Cantonese cuisine incorporates Western plating techniques and visually appealing presentations. The fusion of cooking techniques and presentation styles aligns with the trends of development and sparks unique creations.

1987年，徐锦辉正式进入烹饪行业，在中国大酒店任粤菜厨师一职。从中国大酒店成长的徐锦辉见证着粤菜的变化。他现任中国大酒店行政总厨，他除了以包容并蓄的态度创作粤菜，还以“消失的名菜”系列，为粤菜注入优秀的传统饮食文化，强壮粤菜的生命力。

从20世纪末到21世纪，粤菜的烹饪手法、呈现形式等发生了变化。传统粤菜如何坚守，新派粤菜如何发展，两者是否有冲突？在徐锦辉看来，传统粤菜和新派粤菜两者之间没有冲突，是相互借鉴、兼容共生。他说：“传统粤菜承载着数代粤菜师傅积攒下来的精湛烹饪技艺，新派粤菜学习了西式的摆盘手法和充满视觉感的呈现形式，烹饪技艺和呈现形式相互结合是符合潮流发展趋势的，能擦出不一样的火花。”

文/羊城晚报全媒体记者 马思泳 王敏

图/羊城晚报全媒体记者 陈秋明

视频/羊城晚报全媒体记者 陈秋明 王敏 黄士 马思泳 实习生 高原