"Teppanyaki" evolved from stone baking, which is an ancient food cooking method with a long history. After fire was used by humans, due to the lack of cooking utensils, the ancients began to look for large, round stones with a slight depression in the middle as cooking tools. Later, with the development of pottery, stone cooking tools were gradually replaced by pots and bowls made of clay. In the Bronze Age, tripods and dishes appeared, and stoneware slowly declined. There is no specific cuisine for stone grilling. Japan now has special stone grilling cuisine, and South Korea also has Korean barbecue named "stone grill". Many restaurants in China also have dishes that use iron plates instead of stone plates (many Chinese restaurants use iron plates instead of stone plates). Panyaki is not worthy of its name. Meat and vegetables are fried and then placed on the iron plate to make a gimmick). The reason why restaurants use iron plates instead of slates is not because iron plates make dishes more delicious than slates, but simply because iron plates heat up faster and have a more obvious appearance (wisps of smoke). What’s interesting is that ancient stone roasting was a kind of soup dish, often with meat and vegetables in soup. Stone is used as a cooking tool. (Japanese stone-fired cuisine is better at maintaining the ancient flavor) But now when it comes to Teppanyaki, most people tend to think that it is a barbecue dish, and treat the iron plate as just a container. . If we really want to define "teppanyaki" as a cuisine, I think it would be better to define it as Japanese food, Korean food or Cantonese food (some of the Hakka dishes, a branch of Cantonese food, are dishes that use iron plates as containers). Not a bad idea.