Gathers the barbecue and grilling traditions of East and Southeast Asia, including the Thai mu kratha, the Chinese shaokao and siu mei, the Japanese yakiniku and teppanyaki. A tradition belongs here when its own cited article describes grilled or roasted meat in an Asian cuisine. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member.
All Asian Barbecue and Grilling Traditions
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Mu Kratha (Wikipedia)
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Mu kratha (Thai: หมูกระทะ, RTGS: mu kratha, pronounced [mǔː krā.tʰáʔ]) is a Southeast Asia cooking method, originating in Thailand.
Shaokao (Wikipedia)
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Shaokao (traditional Chinese: 燒烤; simplified Chinese: 烧烤; pinyin: shāo kǎo), also romanized as shao kao, is the Chinese translation of "barbecue".
Siu mei (Wikipedia)
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Siu mei (Chinese: 燒味) is the generic Cantonese name of meats roasted on spits over an open fire or in a large wood-burning rotisserie oven.
Yakiniku (Wikipedia)
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Yakiniku (Japanese: 焼き肉, 焼肉) is a Japanese term meaning "grilled meat".
Teppanyaki (Wikipedia)
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Teppanyaki (鉄板焼き, teppan-yaki; pronounced [teppaɰ̃jakʲi]) is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food.
Khorkhog (Wikipedia)
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Khorkhog (Mongolian: Xopxoг) is a barbecue dish in Mongolian cuisine.
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