Cooking with iron plate, also called "teppanyaki", is a special cooking method. Teppanyaki has two forms. One is a small iron plate, and its operation procedure is: the raw materials are processed and shaped, ready to be cooked (oil, boiled, fried, fried), put into a small iron plate heated in advance, and then pour in the sauce. When the soup in the dish meets the hot iron plate, it makes a "squeaky" sound, accompanied by rolling white smoke, and then it is steamed on the table. The other is a large iron plate, and its operation procedure is: put the processed raw materials on a flat and bright frying pan (with a heating device below), fry them for seasoning, stir them with a shovel, and put them on a plate after cooking. This form of cooking can be cooked in front of the guests (the chef cooks in front of the guests), that is, ready to eat, which means nothing. Small iron plates are small and convenient, and can be used in restaurants and restaurants, while large iron plates are generally used in large restaurants or western restaurants.

Iron plate dishes originated from western food and were introduced to China coastal areas in 1980s. Among them, beef tenderloin with iron plate was a model of western-style iron plate dishes at that time. However, it didn't take long for the iron plate dishes to be eclectic by Cantonese cuisine. Guangdong chefs integrated China's cooking techniques and eating habits into the iron plate dishes and developed many iron plate dishes with local characteristics. Since then, the iron plate dishes have been continuously promoted and integrated with local cuisines, and the varieties have emerged in an endless stream, and the forms have been constantly refurbished, which once swept the country.

In order to create a good sizzling dish, it is necessary to fully understand the characteristics, requirements and usage of sizzling dishes and master the basic methods of making sizzling dishes.