French Teppanyaki Grill | Teppanyaki Table
Most people know that Teppanyaki is a Japanese cuisine cooked in an teppan or iron griddle. But in fact, in big cities in China, the so-called French teppanyaki table restaurant dominates the restaurant. Starting from Taiwan, it adds twists and turns of China and France to the original Japanese work.
According to Cheng Sheng, a well-known food critic in Beijing, in the 1940s, Japan invented teppanyaki as a high-end, intimate and interactive dining experience. The most important thing is the high quality of ingredients and the direct communication between chefs and diners. However, it later developed into low-end food-gradually approaching street food, using less fresh ingredients, and tending to show knives and cooking skills to entertain diners.
Zheng said that more than ten years ago, a Taiwanese chef who was proficient in both Japanese and French cuisine combined Eastern and Western cooking styles and created what was later called French Teppanyaki grill when he was introduced to mainland China. .
He added that French teppanyaki draws on the original emphasis on food quality and dining environment, and no longer pays attention to showing off techniques. At the same time, it introduces Chinese-French cooking traditions, such as baking, heavy use of truffles, and wine ingredients, into teppanyaki. Enhance the dining experience.
Recently opened a restaurant called "Taste French Teppanyaki", which literally means "Taste French Teppanyaki". A few days ago, I visited this restaurant with a large group of people and it vividly demonstrated The high-end level of French teppanyaki.
With high ceilings, antique gray brick walls painted with oil paintings, indoor fountains and wooden furniture, the 1,200-square-meter restaurant does not have a public dining area, but has 9 private dining rooms to meet diners’ needs for privacy and relaxation.
There are 12 dishes per dish, 12 dishes per dish, 9 yuan per dish.
We chose the 799 yuan menu, which is a luxurious choice, including Australian and jade beef and lobster, large scallops, pine mushroom (matsutake), termitomyces eurhiz, ginseng and cod.
These chefs have been in this industry for many years and are trained by Taiwanese chefs. They intimately explain their cooking skills and cooking methods to ensure that no smoke will disturb the diners. At the same time, they creatively use cooking shovel to prepare, cook and serve. Our food.
The colorful delicacies sizzled on the light gray iron plate, and everything was so fresh and delicious. Snacks and cold dishes are already on the table, including fresh bread, pickled peppers, salted and boiled peanuts and cucumbers. The waiter also prepared Caesar salad and salmon, prawns and oyster sashimi for us. The salad is crunchy and delicious, while the salmon and shellfish are equally fresh and slightly sweet.
My favorite is the tender and juicy Australian Heyu steak, which the chefs cut into small pieces and topped with rose-colored salt and roasted garlic and onion slices. The beef is so delicious, I didn't even add salt.
This lobster was grilled in French style without any spices, and its juicy meat was well preserved-it was the best lobster I have ever tasted.
The taste of cod and beef lobster do not match well, but the matsutake and ginseng soup is a good treat for the eyes and stomach. This soup is made from chicken broth that has been simmered for several hours. It looks golden and has a nice smell and the taste of matsutake.
The chefs also creatively cook cabbage and ginseng soup in a handmade copper pot. Imagine the beautiful sight of small yellow cabbage in crystal soup-an elegant appearance, a simple taste.
Teppanyaki egg fried rice, wagyu beef, taste very special, I ate all the rice in a small bowl, even though I was very full. I found a place for dessert, a fine chocolate mousse.
