On the one hand, it is the change of ingredients. Japanese teppanyaki is not made of high-grade raw materials, so the cost is high. Now, teppanyaki chefs use their brains to move many ingredients in Chinese food to the iron plate for cooking. Such as chicken wings, chicken, bacon rolls, pork neck, lamb, lamb rolls, fat beef, fat beef rolls, etc., and vegetables such as asparagus, Pleurotus nebrodensis, cabbage, Chinese cabbage, mushrooms, Coprinus comatus, green peppers, etc. Seafood such as scallops, mussels, anchovies, prawns, squid rings, etc. The staple foods are rice, fried noodles, etc., all of which can be fried on iron plates.
On the other hand, it is the change of taste. Japanese teppanyaki emphasizes the original flavor of raw materials, and cooks the ingredients with butter, pepper and a small amount of soy sauce at most. Now, the chef of teppanyaki uses delicious sauce, soy sauce, seafood soy sauce, brandy and other spices in teppanyaki ingredients, and the taste is richer.