When Genghis Khan made an expedition to Europe, the battle line was lengthened. He made a stove out of stone. So, he thought of using the shield as an oven, cutting the dead war horse and some cows, pigs, sheep and chickens into pieces, and putting his own wild vegetables on the surface of the shield for barbecue and seasoning. This was the origin of Mongolian barbecue at first. At 195 1, crosstalk master Wu and a group of veterans had a barbecue next to Yingqiao in Taipei. Originally, they wanted to call it "Beijing barbecue", but it didn't sound appropriate, and it was not appropriate to call it "Beiping", so it was called "Mongolian barbecue". Wu Shuo, actually, there is no such barbecue in Mongolia. Mongolian barbecue originated from Genghis Khan's Western Expedition. When soldiers marched, they used bricks and stones as stoves and dead branches as firewood, slaughtered livestock, ate their meat raw and only dipped in some salt to taste. Taiwan Province Province added nine kinds of condiments, and he started. Practice of Mongolian milk barrel barbecue;

1. Burn pebbles with fire.

Put a layer of mutton.

3. Put a layer of pebbles and add salt.

Put another layer of mutton.

5. Add another layer of pebbles and some salt.

6. Add onions, carrots and potatoes until the bucket is almost full.

7. Cover and seal.

8 get angry-burn (roast)

Finally, the food is on top and the meat is below.