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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Mongolian barbecue ： ウィキペディア英語版 Mongolian barbecue Mongolian barbecue () 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 300 °C (572 °F). Despite its name, the cuisine is not Mongolian, and is only very loosely related to barbecue.〔"(AT THE NATION'S TABLE; Appleton, Wis. )," ''The New York Times''〕〔Davison, Gary Marvin, Barbara Reed. ''Culture and Customs of Taiwan''. (144 ). "Also very popular and superbly developed by Fujianese cooks is Mongolian barbecue..."〕〔Schwabe, Calvin W. ''Unmentionable Cuisine''. ().〕〔Cismar, Martin. "(Barbecuing, The Mongolian Way )", ''Daily News-Record''〕 ==Origins== Although Mongolian barbecue first appeared in Taipei in 1951,〔(吳兆南》相聲大師：蒙古烤肉我創的喔 )〕 the stir-frying of meats on a large, open surface is supposed to evoke Mongolian foods and Mongolian traditions. The preparation can also derive from Japanese-style teppanyaki, which was popular in Taiwan at the time. The very first Mongolian Barbecue restaurant (Genghis Khan Mongolian BBQ) was opened in 1976, and was located in downtown Taipei, Taiwan. As Mongolian Barbecue became more popular, it was successfully introduced to the West. American restaurants, such as HuHot Mongolian Grill and BD's Mongolian Grill, claim that soldiers of the Mongol Empire gathered large quantities of meats, prepared them with their swords and cooked them on their overturned shields over a large fire.〔"(History )" at BD's Mongolian Grill website. Accessed May 1, 2007. 〕〔("蒙古烤肉" ) at MTour (呼伦贝尔旅行网). Accessed May 1, 2007. 〕 A German restaurant chain with the same concept claims that the Mongolian soldiers cooked their meals on a heated stone.〔("Idee" ) at Mongo's Restaurants' website. Accessed November 25, 2007. 〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mongolian barbecue」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.