论文部分内容阅读
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——祖传秘制油的运用外,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,令人回味无穷。诸葛菜系共分为烤鱼、特色、鱼宴、精品川菜等几大系列50多个品种。其中的烤鱼系
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 roasted fish materials are produced in a unique skills, in addition to the core technology - the use of ancestral secret oil, the 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. Zhuge cuisine is divided into grilled fish, specialty, fish feast, fine Sichuan cuisine several major series of more than 50 varieties. One of the roasted fish department