潮州菜，多选用新鲜的食材，是它的优势之一。
Chaozhou cuisine's use of fresh ingredients is one of its key strengths.
以最朴实的烹饪方式，
Simple cooking methods
激发出食材至真至鲜的本味，惊艳食客的味蕾，
bring out the true freshness and flavors of the ingredients,delighting the palates of diners.
靠的是潮菜师傅的掌勺功夫。
The secret lies in the skill of Chaozhou chefs.
吴前强，潮州菜烹饪高级技师，潮州市潮州菜荣誉大师。
Wu Qianqiang, a senior culinary technician in Chaozhou cuisine and an honored master of Chaozhou cuisine in Chaozhou City,
一个甲子的厨艺生涯中，
has dedicated six decades to his culinary career.
吴前强既坚持师承传统、遵古法制，
He remains committed to both upholding traditional techniques
又不忘博采众长、融合创新。
and embracing innovation.
孔雀如意蟹，潮州菜的经典代表作之一。
One of the classic dishes representing Chaozhou cuisine is the "Peacock Crab."
挑选应季的肉蟹，
Seasonal crabs
拆块，粘上生粉，酿上虾饺。
are cut into chunks, coated with starch, and stuffed into shrimp dumplings.
剪成椭圆形的蟹壳，是精心调制虾饺的盛器。
The carefully crafted oval crab shells serve as vessels for these shrimp dumplings.
潮州菜以烹饪海鲜见长，
Chaozhou cuisine excels in using seafood,
讲究在烹饪过程中，保留海鲜的原汁原味。
emphasizing the retention of the original flavors during cooking.
切开的虾肉，转上花刀，让后面的烹饪更入味。
Slicing the shrimp and creating intricate patterns on its surface enhances its ability to absorb flavors.
用木棍拍打，虾肉形成扇形。
Pounding it with a wooden stick to shape it into a fan-like arrangement.
一段紧张而专注的烹饪之后，
After a tense and focused cooking process,
吴前强最享受的是与徒弟徒孙们的闲聊时光。
Wu Qianqiang's greatest pleasure is the leisurely conversations with his apprentices.
岁月不居，时节如流。
Time marches on, and seasons change.
如今，吴前强作为潮州菜的老前辈，
Today, as a senior figure in Chaozhou cuisine,
更倾向于把精力放在提携新人、教育后辈的事情上。
Wu Qianqiang is more inclined to invest his energy in mentoring newcomers and educating the younger generation.
一颗匠心，对食客负责，对潮菜的传承负责。
With a dedicated heart, he takes responsibility for serving diners and inheriting Chaozhou cuisine.