Chinese "Hot Pot" Recipe

In Advance:
For 4 servings, select from the above list 4 meats and/or shellfish and 3 vegetables. Select 3 or 4 condiments. Get 1/2 pound each of the meats selected and sufficient vegetables for 4 servings. If Fondue Bourguignonne plates are available, use them. Otherwise, arrange the various foods artistically on plates, one for each guest. Have condiments available so each person may be served conveniently.
Serving time:
In the fondue pot, over high heat, heat the broth or bouillon to boiling. The guests spear the meat and vegetables with the fondue forks, hold them in the boiling broth until they are cooked to taste, and then transfer them to another fork and eat with the desired condiment. When meat or vegetables are eaten, add the cooked rice or noodles to the broth and ladle into individual bowls.