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