from which arose a form of catering that moves the kitchen outside and communicates with the guests, so that the guests can enjoy the chef's culinary skills at the same time as they are eating.
Teppanyaki is a form of catering that has a long history of 40 years. Slowly, this food culture spread to Taiwan, where after
three decades of development and improvement, a new way of eating
with a combination of French, Chinese and Japanese styles was derived, called French Teppanyaki. Its greatest enjoyment is the ability to carry the flavor to the end, whether it's a
small appetizer or the main course that follows, all the dishes are served by the same head chef from start to finish
for you. And while the dishes are finished, they are beautifully presented in a variety of colors without losing
the tenderness and mellow flavor of the delicacies.
Teppanyaki pay attention to the freshness of the ingredients, specialized chef on-site cooking. Both can eat fresh things, but also
can see the chef site production, very clean; and Teppanyaki chef with the general chef is not the same
, his public relations component is very large, he must be face to face with the guests to contact, the introduction of raw materials, production
art and characteristics of the product, so that the guests in the dining mood comfortable at the same time, to learn about the charm of Teppanyaki. The charm of teppanyaki.
Teppanyaki steak is the chef's grand finale. The sound of the steak sizzling on the hot iron plate, and the chef's knife and fork dancing on the iron plate, makes the scene feel like an expressionistic performance
art rather than a meal. If you're lucky, the chef will show off a few knife tricks, but don't be shy about your applause!
What is teppanyaki? What kind of cuisine is it? Where did it originate? What is its importance?
So what is teppanyaki? As the name suggests: that is, on the iron plate on the spot for the guests to cook dishes and cooking
cooking food, "Teppanyaki" is also known as "personalized catering", the jargon called "seat before the cooking" is Currently domestic
the most fashionable way of catering.
"Teppanyaki" originated in the ancient stone barbecue, the original is the seaside fish people occasionally eat used to set the campfire on the slate
animal meat, and found that its flavor is more delicious than directly burned out of the fire, but also clean, no burning taste is also preserved
the raw material itself water, plus salt after the taste of the flavor is even more fragrant, solid was preserved; with the times, the "Teppanyaki" is also known as "personalized dining", the jargon called "pre-seat cuisine" is currently the most fashionable way of dining in the country
. It is the forerunner of the Western food tripod, the nineteenth century into Asia, popular in Korea.
After being improved by wise Japanese cooks, it was moved from the kitchen to the hall surface for open-file cuisine and gradually
promoted. In the mid-twentieth century, it was popular in Japan, Taiwan, Hong Kong and Southeast Asia; in the 1980s
it was introduced to Shanghai, China, and settled in the Garden International Hotel on South Maoming Road in Shanghai.
The importance of this kind of cuisine is these: nowadays, we all know that the cuisine is basically in the kitchen or on the side
, the food and dishes are made complete, and then taken to the guests to enjoy. This traditional method of preparation can
lead to questions and varying degrees of suspicion in the minds of those who prefer to cook.
How are these dishes
or foods processed? What flavors and hot sauces are in it? Are the ingredients fresh? Were they washed and cleaned? What is the process? How long does it take to cook? And so on
...... questions; all of them will be repeated again and again in the minds of the guests". And now we have come across
Teppanyaki, which is the solution to all these questions and problems.
The Teppan "pre-seat cuisine" I'm talking about is to reform the kitchen and the table, moving the kitchen stove
to the hall and the box, the table and the tripod into one. The most primitive "Teppanyaki" is a square
iron plate and wooden countertops combined with the simple shape of this countertop is three sides of the table for guests to eat,
one side of the table is not easy for the chef to operate on the spot. Iron plate below the stove heating, the chef in front of the guests face burning
each dish and food. In this way, the chef diner face-to-face, the same stage cooperation; chef on-site cooking dishes
dishes, guests then enjoy. Chef in the process of cooking every little action, it is difficult to escape the eyes of the guests, eyes
see for the clean, eat at ease; seeing is believing, while dining while enjoying the chef's wonderful cooking, knives and forks and other utensils
perform juggling real skills; every dish, every program, the ingredients and seasonings under the scene
, beautifully crafted to enhance the appetite. Diners completely according to their own preferences to choose food, in the process of eating
and chef exchanges, cutting about cooking skills and experience, and even guests can improvise on the stage operation
, according to their own wishes for their family and friends to offer skills; increased transparency of cooking and cordiality, the use of meals has become
into a way to enhance communication and cultivate the interest of; this kind of cuisine is also divided into meals, and the system of meals. This kind of cooking is also divided into meals, so that the guests can really experience
to the "guest-oriented" supreme service. It can be said to be a unique approach, a great food culture.
With the deepening of reform and opening up, the rapid takeoff of the market economy, the gradual improvement of living conditions,
People's health and dietary requirements are also changing day by day. Because of the "Teppanyaki" dishes original flavor, taste pure
real, and can witness the chef operation, now baked now taste, so in all parts of the world have quietly set off
"Teppanyaki" boom. China's Beijing, Tianjin, Qingdao, Changchun, Shenyang, Dalian, Shenzhen, Guangzhou
, Ningbo, Hangzhou, Suzhou, Wuxi, Nanjing and major cities in the Mainland, "Teppanyaki" is sprouting like bamboo shoots
like sprouting; but because of the import of "Teppanyaki" equipment is expensive, the price of equipment is very high. But because of the imported "Teppanyaki" equipment is expensive, chef technology does not match, making the industry development
hindered by confusion. In order to ensure that "Teppanyaki" this food culture can be healthy and normal in the domestic
growth. Shenzhen Dongwei Kitchen Equipment Co., Ltd., after a lot of research and study, carefully designed, repeatedly improved
, specifically from Shanghai to bring the master, manufacturing a set of new teppanyaki equipment to adapt to the domestic catering industry. Its products
products with low power consumption, gas sound, easy to operate, excellent performance, reasonable price, the technical indicators are up to the standard of similar products into
port
!