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[[File:Mongolianbbq.jpg|thumb|300px|right|Food cooking on a Mongolian barbecue griddle]]
[[File:Mongolianbbq.jpg|thumb|300px|right|Food cooking on a Mongolian barbecue griddle]]


'''Mongolian barbecue''' ({{zh|c=蒙古烤肉|p=Měnggǔ kǎoròu}}) is a [[Stir frying|stir fried]] dish that was developed by [[Wu Zhaonan]] in [[Taiwan]] in 1951.<ref name=chang/><ref name=genghis/> Meat and vegetables are cooked on large, round, solid iron [[griddle]]s at temperatures of up to 300&nbsp;°C (572&nbsp;°F). Despite its name, the dish is not [[Mongolian cuisine|Mongolian]], and is only loosely related to [[barbecue]].<ref name=":0">{{Cite news|url=https://www.nytimes.com/1988/12/14/garden/at-the-nation-s-table-appleton-wis.html|title=AT THE NATION'S TABLE; Appleton, Wis.|last=Calta|first=Marialisa|date=December 14, 1988|work=The New York Times|access-date=2018-11-06|language=en}}</ref><ref name="Schwabe1979">{{cite book|last=Schwabe|first=Calvin W.|title=Unmentionable Cuisine|url=https://books.google.com/books?id=SiBntk9jGmoC&pg=PA125|year=1979|publisher=University of Virginia Press|isbn=978-0-8139-1162-5|page=125}}</ref>
'''Mongolian barbecue''' ({{zh|c=蒙古烤肉|p=Měnggǔ kǎoròu|w=Mêng²-ku³ K'ao³-jou⁴}}) is a [[Stir frying|stir-fried]] dish that was developed in [[Taiwan]] during the 1950s.<ref name=chang/><ref name=genghis/> Despite its name, the dish is not [[Mongolian cuisine|Mongolian]] and is only loosely related to [[barbecue]].<ref name=":0">{{Cite news|url=https://www.nytimes.com/1988/12/14/garden/at-the-nation-s-table-appleton-wis.html|title=AT THE NATION'S TABLE; Appleton, Wis.|last=Calta|first=Marialisa|date=December 14, 1988|work=The New York Times|access-date=2018-11-06|language=en}}</ref><ref name="Schwabe1979">{{cite book|last=Schwabe|first=Calvin W.|title=Unmentionable Cuisine|url=https://books.google.com/books?id=SiBntk9jGmoC&pg=PA125|year=1979|publisher=University of Virginia Press|isbn=978-0-8139-1162-5|page=125}}</ref>


==Origin==
==Origin==
[[File:Wu Zhaonan.jpg|thumb|upright|Wu Zhaonan, the creator of Mongolian barbecue, in 2012]]
[[File:Wu Zhaonan.jpg|thumb|upright|Wu Zhaonan, the creator of Mongolian barbecue, in 2012]]
Mongolian barbecue was created by the Taiwanese comedian and restaurateur [[Wu Zhaonan]]. A native of [[Beijing]], Wu fled to Taiwan because of the [[Chinese Civil War]], and opened a [[street food]] stall in {{interlanguage link|Yingqiao|zh|螢橋}}, [[Taipei]] in 1951.<ref name=chang>{{Cite news|url=http://www.taipeitimes.com/News/lang/archives/2018/11/01/2003703383|title=Ceremony to be held honoring late crosstalk master Wu Zhao-nan|last=Chang|first=Eddy|date=2018-11-01|work=Taipei Times|access-date=6 November 2018}}</ref><ref name=genghis>{{cite news |last1=Chang |first1=Eddy |title=Restaurant review: Genghis Khan Mongolian Bar-B-Q |url=http://www.taipeitimes.com/News/feat/archives/2014/07/24/2003595800 |access-date=6 November 2018 |work=Taipei Times |date=24 July 2014}}</ref> He originally wanted to call the dish "Beijing barbecue", but because of political sensitivity with the city, which had just recently been designated as the capital of Communist China, he settled with "Mongolian barbecue" instead, even though it had no direct connection to Mongolia.<ref name=":1">{{Cite web|url=http://news.xinmedia.com/news_article.aspx?newsid=203282&type=1|title=呷台灣／吳兆南發明的蒙古烤肉 蒙古吃不到|last=Liang Fengrong 梁峰榮|date=13 December 2012|website=Xin News|access-date=2018-11-06}}</ref>
Mongolian barbecue was created by Taiwanese comedian and restaurateur [[Wu Zhaonan]]. A native of [[Beijing]], Wu fled to Taiwan after the outbreak of the [[Chinese Civil War]], and opened a [[street food]] stall in {{interlanguage link|Yingqiao|zh|螢橋}}, [[Taipei]] in 1951.<ref name=chang>{{Cite news|url=http://www.taipeitimes.com/News/lang/archives/2018/11/01/2003703383|title=Ceremony to be held honoring late crosstalk master Wu Zhao-nan|last=Chang|first=Eddy|date=2018-11-01|work=Taipei Times|access-date=6 November 2018}}</ref><ref name=genghis>{{cite news |last1=Chang |first1=Eddy |title=Restaurant review: Genghis Khan Mongolian Bar-B-Q |url=http://www.taipeitimes.com/News/feat/archives/2014/07/24/2003595800 |access-date=6 November 2018 |work=Taipei Times |date=24 July 2014}}</ref> While he initially wished to name the dish "Beijing barbecue", due to political sensitivity associated with the city which had been recently designated as the capital of the [[China|People's Republic of China]], the name "Mongolian barbecue" was chosen despite the lack of connection to Mongolia.<ref name=":1">{{Cite web|url=http://news.xinmedia.com/news_article.aspx?newsid=203282&type=1|title=呷台灣／吳兆南發明的蒙古烤肉 蒙古吃不到|last=Liang Fengrong 梁峰榮|date=13 December 2012|website=Xin News|access-date=2018-11-06|archiveurl= https://web.archive.org/web/20181107104351/http://news.xinmedia.com/news_article.aspx?newsid=203282&type=1|archivedate=2018-11-07|url-status=dead}}</ref>


Wu's food stall became very popular and even attracted foreign diplomats and wealthy business people despite being a cheap eatery. However, it was later destroyed by flooding caused by a [[typhoon]], in which Wu nearly drowned.<ref name=":1" /> He then developed a highly successful career as a comedian and exited the restaurant business, while numerous imitators emerged to capitalize on the popularity of the dish he created, with Genghis Khan, Tang Palace, Great Khan, and Heavenly Khan among the oldest and most popular.<ref name=":1" /> It was later successfully introduced to the West.<ref name=":0" />
Wu's food stall attracted a wide clientele including diplomats and wealthy businesspeople despite serving a relatively cheap and unsophisticated dish;{{Citation needed|date=March 2023}} however, it was later destroyed by flooding originating from a [[typhoon]] during which Wu almost drowned.<ref name=":1" /> He was later able to develop a highly successful career as a comedian and left the restaurant business. Numerous imitators emerged to capitalize on the popularity of the dish he created, including Genghis Khan, Tang Palace, Great Khan, and Heavenly Khan.<ref name=":1" /> The dish was later successfully introduced outside Taiwan.<ref name=":0" />


==Preparation==
==Preparation==
{{More citations needed section|date=March 2023}}
[[File:Mongolian Barbeque 01.JPG|thumb|BD's Mongolian Grill in Ulanbaatar, Mongolia]]
[[File:Mongolian Barbeque 01.JPG|thumb|left|BD's Mongolian Grill in Ulanbaatar, Mongolia]]
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.
Typically, diners select a variety of raw ingredients from a display of sliced meat (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 then adds the diner's choice of sauce and is transferred to a 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.
The circular shape of the grill allows two or more chefs to cook food simultaneously and quickly and the food is typically prepared as the grill is revolved around. Oil or water may be added while the ingredients are stir-fried continuously over the high heat with the food items remaining 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.
Some American chains place the food on different parts of the round grill separated by 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 [[Buffet#All-you-can-eat .28AYCE.29|all-you-can-eat buffet]] format, and allow multiple visits to the grill.
When cooking is complete, each finished dish is scooped into a bowl and handed to the diner. Many Mongolian barbecue restaurants follow an [[Buffet#All-you-can-eat .28AYCE.29|all-you-can-eat buffet]] format, allowing multiple visits to the grill.


==See also==
==See also==
Line 30: Line 31:
* [[Korean BBQ]] refers to a variety of grilled dishes in Korean cuisine
* [[Korean BBQ]] refers to a variety of grilled dishes in Korean cuisine
* [[List of Taiwanese inventions and discoveries]]
* [[List of Taiwanese inventions and discoveries]]
* [[Saj (utensil)|Saj]], a convex griddle used in central, south, and west Asia and the Caribbean for cooking bread and meat
* [[Saj (utensil)|Saj]], a convex griddle used in central, south, and west Asia, eastern and Southern Europe and the Caribbean for cooking bread and meat
* [[Taiwanese cuisine]]
* [[Taiwanese cuisine]]
* [[Teppanyaki]], a similar Japanese style of cooking
* [[Teppanyaki]], a similar Japanese style of cooking

Latest revision as of 05:35, 29 April 2024

For other uses, see Mongolian barbecue (disambiguation).
Not to be confused with Mongolian beef.
Food cooking on a Mongolian barbecue griddle

Mongolian barbecue (Chinese: 蒙古烤肉; pinyin: Měnggǔ kǎoròu; Wade–Giles: Mêng²-ku³ K'ao³-jou⁴) is a stir-fried dish that was developed in Taiwan during the 1950s.[1][2] Despite its name, the dish is not Mongolian and is only loosely related to barbecue.[3][4]

Origin[edit]

Wu Zhaonan, the creator of Mongolian barbecue, in 2012

Mongolian barbecue was created by Taiwanese comedian and restaurateur Wu Zhaonan. A native of Beijing, Wu fled to Taiwan after the outbreak of the Chinese Civil War, and opened a street food stall in Yingqiao [zh], Taipei in 1951.[1][2] While he initially wished to name the dish "Beijing barbecue", due to political sensitivity associated with the city which had been recently designated as the capital of the People's Republic of China, the name "Mongolian barbecue" was chosen despite the lack of connection to Mongolia.[5]

Wu's food stall attracted a wide clientele including diplomats and wealthy businesspeople despite serving a relatively cheap and unsophisticated dish;[citation needed] however, it was later destroyed by flooding originating from a typhoon during which Wu almost drowned.[5] He was later able to develop a highly successful career as a comedian and left the restaurant business. Numerous imitators emerged to capitalize on the popularity of the dish he created, including Genghis Khan, Tang Palace, Great Khan, and Heavenly Khan.[5] The dish was later successfully introduced outside Taiwan.[3]

Preparation[edit]

BD's Mongolian Grill in Ulanbaatar, Mongolia

Typically, diners select a variety of raw ingredients from a display of sliced meat (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 then adds the diner's choice of sauce and is transferred to a grill.

The circular shape of the grill allows two or more chefs to cook food simultaneously and quickly and the food is typically prepared as the grill is revolved around. Oil or water may be added while the ingredients are stir-fried continuously over the high heat with the food items remaining intact.

Some American chains place the food on different parts of the round grill separated by 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, allowing multiple visits to the grill.

See also[edit]

Notes[edit]

  1. ^ a b Chang, Eddy (2018-11-01). "Ceremony to be held honoring late crosstalk master Wu Zhao-nan". Taipei Times. Retrieved 6 November 2018.
  2. ^ a b Chang, Eddy (24 July 2014). "Restaurant review: Genghis Khan Mongolian Bar-B-Q". Taipei Times. Retrieved 6 November 2018.
  3. ^ a b Calta, Marialisa (December 14, 1988). "AT THE NATION'S TABLE; Appleton, Wis". The New York Times. Retrieved 2018-11-06.
  4. ^ Schwabe, Calvin W. (1979). Unmentionable Cuisine. University of Virginia Press. p. 125. ISBN 978-0-8139-1162-5.
  5. ^ a b c Liang Fengrong 梁峰榮 (13 December 2012). "呷台灣／吳兆南發明的蒙古烤肉 蒙古吃不到". Xin News. Archived from the original on 2018-11-07. Retrieved 2018-11-06.
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