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Mongolian barbecue (Chinese: èå¤ç¤è; pinyin: MÄnggÇ kÇorou) kÇorÃ²u is a stir fried dish that was developed In taiwanese restaurants in the. 1970s meat and vegetables are cooked on, large, round solid iron griddles at temperatures of up to Â°300 (c Â°572). f
Mongolia Cuisine, Food & Recipes. Mongolian cuisine is less complex than that of most Asian countries. The most common rural dish is cooked mutton, often bereft of other ingredients. In the cities, a popular snack is buuz-dumplings filled with meat, cooked in steam.Bansh are dumplings boiled in water, whilst Khuushuur are deep fried in mutton fat.he most common rural dish is cooked mutton, often bereft of other ingredients. In the cities, a popular snack is buuz-dumplings filled with meat, cooked in steam. Bansh are dumplings boiled in water, whilst Khuushuur are deep fried in mutton fat.