This is another communal meal that is fun to make and serve. With it, after the soup course, serve a fairly hearty favorite dessert (despite the fact that this is against Chinese tradition) pecan pie (?) and hot tea... enjoy


  • Meats:
  • Thinly sliced round steak
  • Thinly sliced boneless lamb
  • Boned, skinned chicken breast, thinly sliced
  • Shelled and deveined shrimp, split lengthwise
  • scallops, cut in half
  • fresh or canned oysters, drained
  • Vegetables:
  • Soybean curd, cut in 1/2-inch cubes
  • Chinese or regular cabbage, shredded
  • Fresh spinach torn into bite sized pieces
  • Sliced fresh mushrooms or canned mushrooms, drained
  • Fresh asparagus cut in 1-inch pieces
  • Thinly sliced fresh turnips
  • Cauliflower cut in bite-size pieces
  • Broccoli cut in bite-size pieces
  • Condiments:
  • Teriyaki sauce
  • Soy sauce
  • Sharp mustard
  • Chutney
  • Barbecue sauce
  • 1 quart hot chicken broth or beef bouillon
  • cooked rice or thin noodles


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.

Serves 4

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Submitted 6/13/05.
Source: My Fondue file
Submitted By: Eileen Werth
Chinese "Hot Pot"