Wang Hua, founder of China Grilled Fish Cooking Master. China cooking master, member of China Cuisine Association. He has won 75 awards and written nearly 100 papers. 1990, graduated from Beijing Jude Huatian School, majoring in cooking. Worked as a chef/KLOC-for more than 0/5 years, and successively served as a chef and executive chef in several 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. The original 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, grilling, frying, simmering and charcoal baking.

He is unique in the preparation of spices for all kinds of hot pots, special cold pots and brines, 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.

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

1998, obtained the title of senior cook in Beijing.

In 2003 1 1 month, it won the first prize of traditional famous dishes in the first Beijing Tourism Food Month.

In 2004 1 1 month, it won the second prize of traditional famous 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 was opened. Now there are many grilled fish shops in China, as well as Zhuge grilled fish shops opened by many 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 award-winning work "Zhuge Grilled Fish" was an amazing one, and Zhuge Grilled Fish also went to the north and south of the river.

In August, 2007, in the first China Beijing Food Culture Festival and Cooking Competition, he won a special gold medal for his two-flavor pork hands, Zhuge grilled fish and Wang Hua spicy pot.

He has been in the kitchen/KLOC-for more than 5 years, and he is inclusive, learning from others' strengths, and is good at the main techniques of Sichuan, Shandong and Cantonese cuisine. At the same time, the pot and pier technology is also relatively 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, grilling 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 fire power, mellow taste and good colors. In 2006, the local flavor dishes such as "Zhuge Grilled Fish" and "Iron Pot Stewed Fish" were included in the color insert of China Cooking Magazine No.1 15.