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Mongolian barbecue (Chinese: 蒙古烤肉; pinyin: Měnggǔ kǎoròu) is a restaurant style of stir frying meats and vegetables over a large, round, solid iron griddle that is as large as 2. more...

5 m in diameter and can cook at temperatures as high as 300 °C. Originally from Taiwan, it is neither Mongolian nor barbecue.

Origin

Mongolian barbecue first appeared in Taiwan in the middle to late 20th century. Although the stir-frying of meats on a large, open surface is supposed to evoke Mongolian cuisine, the preparation actually derives from Japanese-style teppanyaki which was popular in Taiwan at the time. "Mongolian" barbecue is not actually Mongolian at all; for examples of genuine Mongolian food, see buuz or khuushuur. A barbecue in Mongolia is prepared quite differently.

Nonwithstanding the historic facts, BD's Mongolian Barbeque claims that soldiers of the Mongol Empire gathered large quantities of meats, prepared them with their swords and cooked them on their overturned shields over a large fire., while a German restaurant chain with the same concept claims that the Mongolian soldiers cooked their meals on a heated stone.

Preparation

Typically, diners choose various ingredients from a buffet of thinly sliced raw meats and vegetables and assemble them in a large bowl or on a plate. These ingredients are given to the griddle operator who adds the diner's choice of sauce and transfers them to one section of the hot griddle. Oil and sometimes water may be added to ease cooking and the ingredients are stirred occasionally.

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