Back Barbacoa mongola Spanish Barbecue mongol French גריל מונגולי HE モンゴリアンバーベキュー Japanese Barbekyu Mongolia JV Thịt nướng Mông Cổ Vietnamese 蒙古烤肉 Chinese
Mongolian barbecue (Chinese: 蒙古烤肉; pinyin: Měnggǔ kǎoròu; Wade–Giles: Mêng²-ku³ K'ao³-jou⁴) is a method of preparing stir-fried noodle dishes.[1][2] Despite its name, the dish is not Mongolian, nor was it influenced by Mongolian cuisine. It was developed in Taiwan by a waishengren during the 1950s. Furthermore, it is also unrelated to actual barbecue traditions (such as American or Korean barbecue), since it is not cooked on a perforated grill above the smoke of an open flame, but rather a specialized flatiron grill.[citation needed] The kind of grill used to cook it is in the shape of a circle,[3] and an upside-down wok was, in 1979, used to cook the dish in Taiwanese establishments.[4] It has more in common with Teppanyaki.[citation needed]
- ^ Cite error: The named reference
changwas invoked but never defined (see the help page). - ^ Cite error: The named reference
genghiswas invoked but never defined (see the help page). - ^ Calta, Marialisa (December 14, 1988). "AT THE NATION'S TABLE; Appleton, Wis". The New York Times. Retrieved 2018-11-06.
[...]on a large circular grill.
- ^ Schwabe, Calvin W. (1979). Unmentionable Cuisine. University of Virginia Press. p. 125. ISBN 978-0-8139-1162-5.