Wang Hua, founder of China Grilled Fish Cooking Master. China cooking master, member of China Cuisine Association. He won 75 awards and wrote nearly 100 papers. 1990, graduated from Beijing Jude Huatian School, majoring in cooking. Worked as a chef 15 years, and worked as a chef and executive chef in many hotels and restaurants such as Wangfujing Hotel, Beijing Hotel and Friendship Hotel, which are five-star foreign-related hotels in Beijing. He is proficient in the cooking methods and traditional famous dishes of Hubei, Guangdong and Huaiyang cuisine. It turns out that Zhuge grilled fish is very famous. Solid theoretical foundation, coupled with the guidance of famous teachers, has achieved perfection in cooking techniques such as burning, steaming, roasting, frying, simmering and charcoal roasting.

He is unique in the seasoning preparation of various hot pots, special cold pots and brine, and is good at making traditional famous dishes such as Zhuge grilled fish, stone fish, Wushan grilled fish, Wanzhou grilled fish, pot-cooked Jianghu duck, iron pot stewed fish, fish head cake and hearth fish.

In 1996, he was awarded the honorary title of advanced worker of technical pacesetter with excellent results of comprehensive first and cold dish second.

1998, awarded the title of Beijing Senior Chef.

In June 2003, she won the first prize of traditional dishes in the first Beijing Tourism Food Month.

In June, 2004165438+1October, it won the second prize of traditional dishes in Beijing Tourism Food Month.

In 2005, the original dishes Zhuge Grilled Fish and Spicy Shrimp Tail were selected as excellent innovative dishes by China Cooking magazine.

In 2005, the first Wanghua Zhuge Grilled Fish Shop opened. Now there are many grilled fish shops in China, and there are many Zhuge grilled fish shops run by apprentices.

In 2005, he was awarded the honorary title of Top Ten Excellent Chefs by Beijing Federation of Trade Unions.

In 2006, he was awarded the title of "China Chef" by China Hotel Association.

In 2006, he participated in the CCTV TV cooking competition, and the winning work "Zhuge Grilled Fish" surprised the audience, and Zhuge Grilled Fish was also popular all over the country.

In August, 2007, in the first China Beijing Food Culture Festival and Cooking Competition, his double-flavored pork hands, Zhuge grilled fish and Wang Huaxiang pot won special gold medals.

He has been in the kitchen for over 15 years. He is eclectic, learning from others' strengths, and is good at the main techniques of Sichuan, Shandong and Guangdong cuisine. At the same time, the technology of pots and piers is also comprehensive and skilled. He is also good at designing and organizing large-scale banquets, and can skillfully use various cooking techniques such as steaming, stewing, roasting, frying and roasting. His specialty dishes are "Zhuge grilled fish", "spicy dry-pot shrimp", "iron pot stewed fish" and "hearth fish". These famous dishes have the characteristics of unique firepower, mellow taste and good color. In 2006, local famous dishes such as "Grilled Fish in Zhuge" and "Stewed Fish in Iron Pot" were selected as color inserts in the No.1 15 issue of China Cooking Magazine.