Mongolian barbecue
A Taiwanese method of preparing stir-fried noodle dishes, developed by a waishengren in the 1950s. Despite its name, it has no Mongolian influence and is cooked on a specialized circular flatiron grill, not over an open flame.
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About this dish
Despite its name, the dish is not Mongolian, nor was it influenced by Mongolian cuisine. It was developed in Taiwan by a waishengren during the 1950s. Furthermore, it is also unrelated to actual barbecue traditions, since it is not cooked on a perforated grill above the smoke of an open flame, but rather a specialized flatiron grill. The kind of grill used to cook it is in the shape of a circle, and an upside-down wok was, in 1979, used to cook the dish in Taiwanese establishments. It has more in common with Teppanyaki.