The content of this product is provided by machine translation and may not reflect the actual information, please take this into consideration before booking.
"Mongolian barbecue" is a style of cuisine in which various ingredients are grilled on a hot plate.
Customers can choose their favorite ingredients, and the chef will cook them on a large hot plate. By stir-frying vegetables and meat (beef, pork, lamb, chicken), etc. together, it becomes a flavorful dish. Although it has a Mongolian name, it is actually a style that is popular in Taiwan and throughout Asia.
Also, Taiwan's "Mongolian BBQ" offers a wide variety of ingredients and sauces, allowing you to enjoy your own original seasoning. The all-you-can-eat plan includes a yuanyang hotpot (two types of soup hotpot), and you must first choose the bottom of the pot. You can choose two of the five types of soup: pork bone soup, classic mala soup, Korean kimchi soup, sour cabbage soup, and Japanese sukiyaki soup. I went straight to the buffet area and first went to get Mongolian BBQ. There are eight types of vegetable toppings and more types of meat than the previous Da Ge Bi, and if you choose meat with a little fat, your mouth will not dry out when you stir fry it.
The sauce area is at the end of the flow line, but if you actually try it, it's better to put the sauce in the bowl first and then take the ingredients. If you pile up the ingredients, it will be difficult to pour the sauce later. You can also refer to classic ways of eating sauce and combinations recommended by chefs for the sauce. It is essential to pour sauce anyway. If you stir-fry without sauce or use too little, the flavor will be weak.
The hot food corner has mala stewed beef (beef stewed in spicy soup), sour cabbage and fish, fried foods, and more. You can also add duck blood and tofu to your hot pot, and the braised pork rice is also quite delicious. And the baked mochi (Chinese-style bread) is a must-try. It goes perfectly with the Mongolian barbecue, and the baked mochi was so delicious that I wanted to take it home. There was also an all-you-can-eat steamed dim sum, with about 6 to 8 varieties. At the appetizer corner, I recommend taking kimchi and Xiao Huang Gua (pickled cucumber) to wash down the palate after the Mongolian barbecue.
The refrigerated section has hotpot ingredients, mushrooms, vegetables, etc., and you can pick up the ingredients for the mandarin duck hotpot here. The dessert section has shaved ice toppings, small ice cream, and all-you-can-eat cakes. The drink section has a large circle and a very wide selection. The fruit is fresh and sweet, and very satisfying.