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There are many stories that have been circulated to explain the origins of ancient Mongolian cooking techniques. In the United States, come restaurants claim the large, round griddle is representative of Mongol Empire soldiers overturning their shields onto an open fire. German restaurants claim that the Mongolian soldiers used heated stones to cook their meals. Japanese restaurants use a convex metal skillet to cook mutton which is believed to emulate the way in which the soldiers used their helmets to cook over an open fire.

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Mongolian BBQ



Mongolian barbecue is a stir fried dish that was developed in Taiwanese restaurants in the 1970’s. Meat and vegetables are cooked on a large, round, solid iron griddles at temperatures of up to 572 °F.  Despite its name, the cuisine is not Mongolian, but is an adaptation of Japanese-style teppanyaki cooking style that was very popular in Taiwan during the 1970’s. The very first Mongolian Barbecue restaurant (Genghis Khan Mongolian BBQ) was opened in 1976, and was located in downtown Taipei, Taiwan.

 

 

Typically, diners at a Mongolian BBQ restaurant will choose from a variety of ingredients from a buffet of thinly sliced raw meats (beef, pork, lamb, turkey, chicken, shrimp), vegetables (cabbage, tofu, sliced onion, cilantro, broccoli) and noodles or rice. 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.