As a traditional teppanyaki form, there are quite a few people who can't accept it because of the taste and form problems in China market. Therefore, in the spirit of continuous innovation, continuous improvement and continuous development, our chef has come into being a teppanyaki diet culture suitable for China market.

At present, all the major first-and second-tier cities in China have traditional teppanyaki restaurants in operation. They mainly present Japanese teppanyaki, French teppanyaki, fancy special teppanyaki and table teppanyaki in the following four forms. None of the above four forms of teppanyaki was born in response to China's food culture. The following introduction

Japanese teppanyaki: mainly popular in the market, consumer groups in the middle market.

French teppanyaki: it mainly appears in the market in the form of fine sauces, and it is in the middle and high-end market of consumer groups.

Fancy teppanyaki: It mainly appears in the market in the form of juggling while cooking, and in the middle market of consumer groups.

Desktop special plate burning: mainly combined with Japanese technology and French products, it appears in the market and the high-end market of consumer groups.

Tang Teppanyaki is produced because of the uniqueness of China's food culture. It has the latest trend of food culture. Senior chefs operate the whole cooking process on the spot and introduce the whole process, and also synthesize the classic deduction of several major cuisines in China.

For example, Cantonese cuisine is famous for its light and refreshing taste and its fine and unique old fire soup.

The taste of Sichuan cuisine is famous for its wide flavor, heavy taste and unique spicy taste.

As the latest unique restaurant in China, Tang Teppanyaki is mainly produced with the characteristics of China's food culture, such as abalone with oyster sauce in Cantonese cuisine, old fire soup for nourishing health, Sichuan cuisine's best cooked pork, special snacks with pickled peppers and chicken feet, Sichuan spicy kimchi, Shandong cuisine's fried sea cucumber with abalone sauce and onion, and special onion fried with the king of the son, etc. . . He also has the form, style and exquisite products of western-style catering. Classic steak, Norwegian salmon, special vegetable salad, and Q beautiful fruit salad, as well as a combination of Chinese and Western dining environment.

The development goal of Tang-style teppanyaki is that we will take Guangzhou, a first-tier metropolis famous for its delicious food, as a starting point. China people have a habit of following the wind and joining in the fun. As long as the first restaurant is trendy and unique enough to do well and spread in the developed information age, the butterfly effect will soon spread throughout the country by gently flapping our wings. I believe that the existing owner of a certain form of teppanyaki will also wisely choose to change its operation in response to the wind. I believe that our Tang style teppanyaki will surpass the above-mentioned teppanyaki restaurants in China.

All the above information is developed by personal ideas. Please put forward the details and shortcomings together to improve and perfect the development. Hope to cooperate and develop happily. thank you

Pre-developer: Guangdong Chen Xiaojian

If you are interested, ask someone to find me.