What is French Teppanyaki

While knowing that French teppanyaki is bound to be dominated by the iron plate, it did not occur to me, however, that the restaurant would have no other kitchen cooking facilities other than a couple of individual iron plate tables operated on-site in the store. Steaming, stir-frying, boiling, frying, almost all cooking can be done on this shiny, flat iron plate. The table is designed in accordance with the recognized French teppanyaki style, including the kettle that holds the oil and water, which, although it looks very Arabian, is in fact a standard French accessory. Unlike Japanese teppanyaki, the French style exhaust air vent is not suspended in the center of the teppan, but in a low stall near the chef's side, which is said not only not to cause fumes to rise to the chef, but also not to feel the temperature near the teppan is too hot. Of course, the biggest difference between French teppanyaki is still in the cooking. For example, the difference between it and Japanese teppanyaki lies in the sauce and the way the ingredients are handled. In Japanese style, many meat ingredients are marinated, while in French style, most of the ingredients are fresh and raw. Japanese sauces are also relatively homogeneous, while French teppanyaki requires different sauces according to the characteristics of different ingredients. That's why guests can ask the chef to change the flavor of a dish at any time according to their preference. This kind of close face-to-face communication between guests and chefs is also one of the charms of French teppanyaki. Cooking scene is pleasing to the eye In fact, many people do not just come to eat French Teppanyaki, but also for the purpose of watching. It is said that when French teppanyaki appeared in Shanghai, in addition to a circle of guests sitting, and then outside, will be surrounded by a circle of guests stopped to watch. Look at the white chef, only two shovels, a fork and a knife, can fly up and down, two or three minutes to cook a plate of food, is simply in the performance of stunts. Especially some dishes have to add wine to ignite, really warm flames. It seems that doing teppanyaki is as easy as playing house. In fact, to become a qualified teppanyaki chef, it takes a long time just to practice stir-frying rice until it is powdered. Because of the high temperature of the iron plate and the no-testing rule, the chef is based on nothing but experience. At most, they have to cook five or six dishes on a single iron plate at the same time. It's a sight to behold, but if you were to be there yourself, you'd be in a mess. However, in order to satisfy the curiosity of the guests, Kaisa does offer a try-it-yourself service. However, it is currently only available to children, as the iron plate is much safer than an open flame, and is envied by many adult customers. Dish "Shrimp with Lemon Sauce" Pure French Fresh The French Teppanyaki style of cooking is revealed when the shrimp are stir-fried. The chef made sure to line up several pieces of bamboo shrimp next to each other in order, and it felt like he was even trying to make the curvature of each shrimp bend perfectly and consistently. And there's no more of the dazzlingly sharp hand gestures that come with sautéing bean sprouts, waiting quietly and patiently for the shrimp to be grilled inch by inch on the iron plate to a tantalizing scarlet. Perhaps it was because the prelude was a bit bland that when the chef began to spray brandy on the shrimp, there was still a somewhat disconnected slowness of consciousness. Thus, it was only when a bush of flames surged up from the shrimp that it became more and more stunning. The shrimp was lightly scented with brandy, and with the deodorizing effect of the lemon juice, only pure freshness remained. Price: $30 "Flaming Steak" Fireworks Because of the instantly recognizable name as a reminder, there's usually no need to worry about missing the dish's moment of subtlety, when the flames that encase the steak burst into mid-air and create a firework-like display of splendor. You can also replace the brandy with red wine, although the flame effect won't be as sharp, but red wine and red meat, perhaps, are going to seem more of a doorstop. Beef steak is used in the back of the rib muscle, a cow will only have a rib muscle, up to two or three pounds only. Steak according to the texture of the meat, from the best angle to be cut into small pieces, with seasoned black pepper sauce, fresh flavor overflowing cheeks. Price: $28 "Steamed Egg with Foie Gras" The first thing everyone wonders when they see this dish is how the chef made that tiny opening in the thin, fragile egg shell. The answer to that question is as much a trade secret as the ingredients used to make the eggshells other than the yolks. The eggshell, supported by an iron frame, is covered with an iron steamer, and, except that it is worked on an iron plate, is in fact much the same as it would be done on a home steamer. The caviar and foie gras were processed separately and added to the eggshell at the end. The foie gras is flown in from France. It is said that the geese, which provide foie gras for the world, are kept in dark rooms and grow foie gras that can take up 2/5th of the body's specific gravity, with one foie gras weighing 2 pounds. Price: $15 "Crispy Skinned Tender Chicken" Crispy and Juicy Unlike other ingredients that are always cooked in the center of the iron plate where the temperature is the highest, when cooking this skinned chicken, it must be placed on the periphery where the temperature is lower. This allows the subcutaneous fat to escape slowly, resulting in extra crispy skin. That's what makes a chicken thigh a true plank roast, isn't it? When you watch the whole piece of chicken sizzle on the iron plate, you don't need to actually eat it to visualize the fresh, juicy crunch, and the final chewing of the teeth is just to prove it. Price: 28 RMB The original popularity of teppanyaki started in Shanghai about two years ago. So it has been labeled as a petit bourgeois affair. Compared to Japanese, Korean and Taiwanese teppanyaki, it is more likely to give a less popular impression. But in fact, it is just the opposite. The variety and adaptability of seasonings, sauces, and cooking methods used in French teppanyaki is really what makes it so appealing to the masses. Starting from the design of the teppanyaki table, the extractor fan is even placed underneath to avoid the chef from being smoked by the rising smoke. In fact, we must admit that the West is indeed full of humanity in the design of many new things.

To make a French steamed egg with foie gras, the chef chisels tiny openings in the light, fragile shell.

The chef's desire to perform is unleashed here.