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Wubanqiao Teppanyaki

日料 · ⭐ 3.7

No. 64, Guangchang Street

Dishes

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  Iron Plate Pig's Trotter Tips

  A dish made with pig's trotter tips stir-fried on a hot iron plate with vegetables, known for its crispy texture and spicy flavor.
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  Iron Plate Pork Ribs

  A dish of pork ribs marinated and grilled on a hot iron plate, resulting in tender, flavorful meat with a slightly charred crust.
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  Teppanyaki

  Teppanyaki is a dish prepared fresh on a hot iron plate, primarily featuring ingredients such as meat, seafood, and vegetables. During preparation, the ingredients are cooked directly on the heated iron plate and served with a specially crafted sauce, offering a unique taste.
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  Iron Plate Pork Slices

  A Chinese dish featuring tender pork slices stir-fried with vegetables on a hot iron plate, delivering a savory and aromatic flavor.
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  Sizzling Beef Steak

  Hibachi beef is a dish featuring beef, typically tenderloin or beef rolls, paired with onions and green peppers, quickly grilled on a hot iron plate. The beef is marinated first, then cooked with vegetables to achieve a crispy exterior and tender interior.
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  Sizzling Intestines

  Sizzling pork intestines dish made with cleaned and blanched large intestine, stir-fried on a hot plate with onions and green peppers. Seasoned with soy sauce, cooking wine, garlic, and ginger for rich flavor and tender texture.
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  Iron Plate Sour Radish

  A dish made by stir-frying sour radish with garlic and chili on a hot iron plate, delivering a tangy and spicy flavor.
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  Sizzling Enoki Mushrooms

  Sizzling enoki mushrooms are cooked on a hot iron plate with garlic, green onions, soy sauce, and oyster sauce for a savory, slightly charred flavor.
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  Grilled Squid Tentacles

  Sizzling squid tentacles is a dish made by stir-frying squid tentacles on a hot iron plate. The squid tentacles, after marinating, are quickly stir-fried with vegetables such as onions and peppers until fully cooked and well-seasoned.
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  Grilled Chicken Skin

  Pan-seared chicken skin dish made by cleaning and blanching chicken skin to remove odor, then frying at high heat in a hot iron plate until slightly charred and edges curled. Add garlic and ginger for aroma, finish with sauce or salt and pepper.

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