Suusam

Suusam, also known as Mongolian barbecue, is a popular stir-fry dish originating from Mongolia. The modern iteration, however, gained significant popularity in Taiwan in the 1950s and has since spread internationally. The preparation involves diners selecting a variety of raw ingredients, typically including thinly sliced meats, fresh vegetables, and various spices. These ingredients are then placed on a large, round, flat-top griddle, heated to a high temperature. Chefs or restaurant staff then stir-fry the ingredients rapidly, often in a circular motion, using long spatulas.

The name "Suusam" is often attributed to the sound the spatulas make as they scrape across the griddle, mimicking a scraping or sizzling sound. Diners can often customize their meals by choosing their preferred protein, vegetables, and sauces, allowing for a wide range of flavor combinations. Common meats include beef, lamb, chicken, and pork, while vegetables can range from onions and peppers to broccoli and mushrooms. Sauces can vary from savory soy-based marinades to spicier options. The cooking process is quick, with the ingredients being cooked to order, ensuring freshness. Suusam is typically served with rice or noodles.