Mongolian BBQ
mongolian barbecue)
Mongolian barbecue (chinese: 蒙古烤肉; pinyin: měnggǔ kǎoròu) 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 (572 °f). despite its name, the dish is not mongolian, and is only loosely related to barbecue.
Source: Wikipedia
