Chinese Fondue Recipe
Chinese Fondue
Flavors of China
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Cooking time: A few seconds

Difficulty: Easy
Chef's Note

Buy meat for Chinese fondue. If you prefer to prepare it yourself, place the meat in the freezer for half and hour, then slice it paper thin. Cut against the grain - perpendicular to the fibres.

If you don't like your vegetables crunchy, blanch them for 5 minutes in boiling water with a pinch of salt before putting them on the serving platter.

Safety tips
All you have to do is spear a piece of meat and immerse it in the boiling liquid for a few seconds.

Present the meat on serving platters and the sauces in small dishes.

If you wish to buy an electric fondue pot, choose one with a heat control. When using fuel burners, always be sure to fill them when cold and wipe the edges thoroughly before lighting.

- Good quality beef broth or flavorful chicken stock
- 800 g (1 lb. 12 oz.) beef rumpsteak, sliced very thinly
- 1 each: carrot, small leek, turnip, small celery

Accompaniments (View tradition below)
- 25 g (1 oz.) black mushrooms or other mushrooms
- 25 g (1 oz.) shiitake mushrooms
- 1 packet of rice vermicelli
- minced garlic, chopped onion and chopped parsley
- sweet and sour sauce, soya sauce

  1. Soak the mushrooms in warm water and rinse them carefully to remove all traces of sand.
  2. Clean and trim the vegetables; cut into small cubes or thin strips.
  3. Cook the rice vermicelli for 1 or 2 minutes - no longer! - in boiling water, then rinse quickly in cold water to stop the cooking. Cut with scissors so that they don't stick together in lumps.
  4. Pour the broth into the fondue pot or Mongolian hot pot and place in the centre of the table. Add the vegetables and a little chopped parsley at the last minute.


For the broth, use beef bones or a chicken carcass. Otherwise use one bouillon cube for 3 litres (12 cups) of water, plus a small piece of ginger, 2 carrots, 2 leeks, a stalk of celery and 60 ml (1/4 cup) soya sauce. Let simmer 2 hours for a broth made with bones or 30 minutes with a cube. Strain. You can prepare the broth the day before.

According to Chinese tradition, the meal should take place in two steps: first the fondue itself, and then the "soup" at the end of the meal. At the end of the meal, noodles and mushrooms are added to the broth, just long enough to heat them through, and then ladled into small bowls. This appealing custom, the reverse of western tradition, aids digestion.

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