Mongolian barbecue

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.

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.

[3] 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).

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.