Usually, the best one is the Teppanyaki Potato Chips. Thinly slice the potatoes (very quickly with a slicer) and place them on a heated iron plate, drizzling them with BBQ chicken fat first. Stir fry until five minutes cooked, spray chicken water, continue to heat. Add more chicken oil if you find any paste, stir fry until fully cooked, season with garlic sauce (available in the market), add some cumin chili noodles and spicy fresh seasoning. Serve in a pan.

It should be noted that (very key Oh) stir-fry process must pay attention to the potato slices can not be too dry, can not be soup big, with oil, and seasoning water (chicken water) amount to be accurate. Oil must be chicken oil, or roast duck oil, this oil is not healthy, but the unique flavor is essential to the northeast barbecue seasoning. Potatoes will produce starch water less sticky too serious impact on the fire, water more than thin soup hanging water poor taste, sticky and not thin soup hanging water is the best, the sauce will be discretionary, the mouth of the more light mouth less, the rest of the seasoning depends on the customer's taste.

Additional tips: Iron plate potato chips must use a small bamboo stick or toothpick to poke and eat. The flavor is good, I feel that eating with chopsticks is not the right flavor.