名詞
一種港式西餐常用嘅上菜嘅方式：將肉扒煎好之後，用加熱咗嘅生鐵碟上菜，再喺客人面前淋醬汁，產生大量水蒸氣，係菜式嘅主要特色（同鐵板燒唔同） sizzling plate; a popular way to serve meat dishes in Hong Kong style restaurants, where meat is first seared and put on a hot iron plate for serving; often the waiter will pour sauces in front of the customer, resulting in a sizzling of the sauces on the hot plate