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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
I call the Daikon Radish Chinese Turnip. Known also as Lobak. Authentic Chinese recipe from Southern China, from areas such as Hoiping and Toisan. Recipe is below: Chinese Beef Stew With Radish. 1 to 1 1/2 lbs. beef brisket (or short rib or chuck steak). 2 lbs.