祖传秘方成美食味美艺绝震名声被中国饭店协会副秘书长命名为“调味派”的诸葛烤鱼,结合了川菜、烧烤、火锅的烹饪手法,满足了全国各地不同人群的口味。诸葛烤鱼的用料是制作中的一个绝活,除了核心技术——相传秘制油的运用外,腌料和汤料,也是经过了上百次的试验和调整,做出的烤鱼不但有鱼肉的鲜味,还有一种独特的焦香味和浓郁的料香味,令人回味 Zu secret recipe into food gourmet art quake reputation by the China Hotel Association Deputy Secretary-General named “seasoning pie” Zhuge grilled fish, a combination of Sichuan cuisine, barbecue, hot pot cooking practices to meet the tastes of different people across the country. Zhuge grilled fish materials is a production of unique skills, in addition to the core technology - According to legend, the use of cooking oil, marinade and soup, but also after hundreds of tests and adjustments made to grilled fish not only Fish flavor, there is a unique coke flavor and rich material flavor, it is memorable