page_title: Mongolian barbecue
section_title: Preparation
hierarchical_section_title: Mongolian barbecue / Preparation
caption_attribution_description: English: BD's Mongolian Barbeque Restaurant in Ulan Bator
context_page_description: Mongolian barbecue is a stir fried dish that was developed by Wu Zhaonan in Taiwan in 1951. Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C. Despite its name, the dish is not Mongolian, and is only loosely related to barbecue.
context_section_description: Typically, diners select a variety of raw ingredients from a display of thinly sliced meats (such as beef, pork, lamb, turkey, chicken, and shrimp) and vegetables (such as cabbage, tofu, onion, broccoli, and mushrooms). The bowl of ingredients is handed to the chef who adds the diner's choice of sauce, then transfers them to the grill.
  The round shape of the grill allows two or more chefs to cook food simultaneously, and to cook quickly due to the thinly sliced ingredients, so the food is typically cooked in one revolution of the grill. Oil or water may be added to ease cooking. The ingredients are stir-fried continuously over the high heat and all food remains identifiable and intact.
  Some American chains place the food on different parts of the round grill, sometimes in a special wedge shaper. Each dish is stirred in its turn, as the operator walks around the outside of the grill and turns each individual's food in succession.
  When cooking is complete, each finished dish is scooped into a bowl and handed to the diner. Many Mongolian barbecue restaurants follow an all-you-can-eat buffet format, and allow multiple visits to the grill.
caption: BD's Mongolian Grill in Ulanbaatar, Mongolia.
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