Teppanyaki with Chinese characteristics | Teppanyaki Table Restaurants
Speaking of the cultural origins of teppanyaki, we always stubbornly think that it is an imported product from Dongying. Nowadays, there are many teppanyaki table restaurants in the commercial districts of major cities in China, from the name of the restaurant and the interior visual design. The above has created a Japanese style, such as Akasaka Pavilion, Hidden Spring Language and so on. However, in order to cater to the local people's eating habits and tastes, they will make some improvements, even "compromises" on cultural characteristics.
Steak becomes chicken chop
Teppanyaki is a high-end catering in Japan, so the ingredients used are quite expensive. Japan is sparsely landed and surrounded by the sea. Therefore, seafood is mostly used as the main ingredients in Japanese cuisine. Livestock and poultry dishes rarely appear. Therefore, the famous Japanese Kobe beef and Matsusaka beef are all top-notch ingredients. This is exactly in line with the positioning of teppanyaki.
With abundant food resources, China has formed a diverse food culture divided by region, ethnic group, and climate. Without the restriction of the choice of ingredients, many ingredients that have not been served on the iron plate are made into delicious and fragrant teppanyaki dishes under the spatula of the Chinese chef. Chicken, chicken chops, enoki mushrooms, and various seasonal vegetables that can hardly become the main ingredients on Japanese iron plates have all shined in China and have been more diversified.
Chili becomes mustard
The Japanese love to eat fresh food since childhood, but fresh food will have many harms without cooking. Many famous Japanese delicacies such as sashimi, sushi, etc. contain food crisis. And wasabi is rich in isothiocyanate, which can inhibit the growth of microorganisms, so Japanese people are used to dipping wasabi when eating perishable seafood. In addition to improving the taste and appetizing, it can also slightly inhibit fresh food before digestion. Propagation of microorganisms.
Mustard has become one of the characteristics of Japanese food culture, and teppanyaki is no exception. Because other fresh dishes are also served as side dishes on the teppanyaki grill table, and many teppanyaki dishes are dipped in sauce, and wasabi is one of them. China has different taste requirements for food due to different regions, and it is known as "the east is sour and the west is spicy, the south is sweet and the north is salty". So if you enjoy beef tongue or codfish in a Chinese teppanyaki table restaurant, you will find that you can choose from other sauces besides mustard, such as soy sauce, vinegar, chili sauce, and even Chinese pepper. Regardless of this small dish of seasoning, he proved the evolutionary history of teppanyaki in China.
Whether in terms of ingredients, seasonings or cooking techniques, teppanyaki in China has more and more diluted the elements of Japanese dining culture, and is branded with a distinctive Chinese cuisine. Moreover, the culture of Chinese cuisine is broad and profound, and there are many things that can be brought into play. Maybe we will see that Sichuan cuisine and Shandong cuisine teppanyaki will not be unusual, and even more innovative teppanyaki dishes will be seen.
