# Fondue chinoise recommendations
**URL:** https://boards.straightdope.com/t/fondue-chinoise-recommendations/713061
**Category:** Cafe Society
**Created:** [February 19, 2015, 3:10am UTC](https://boards.straightdope.com/t/fondue-chinoise-recommendations/713061 "2015-02-19T03:10:29Z")
**Posts on this page:** 2
**Page:** 1
### Author:  [@MichaelEmouse](https://boards.straightdope.com/u/MichaelEmouse)
#### Post date: [February 19, 2015, 3:10am UTC](https://boards.straightdope.com/t/fondue-chinoise-recommendations/713061/1 "2015-02-19T03:10:29Z")
> **[Fondue](https://en.wikipedia.org/wiki/Fondue#Broth)**
>
> Fondue (UK: /ˈfɒnd(j)uː/, US: /fɒnˈd(j)uː/, French: \[fɔ̃dy\]) is a Swiss melted cheese and wine dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.
> Since the 1950s, the term "fondue" has been generaliz...
So, the last cheese fondue went well. I’m now looking to make a fondue chinoise which is a broth based fondue.
What types of broth work well?
Ingredients to cook in the broth?
How about dips?
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### Author:  [@MrDibble](https://boards.straightdope.com/u/MrDibble)
#### Post date: [February 19, 2015, 7:43am UTC](https://boards.straightdope.com/t/fondue-chinoise-recommendations/713061/2 "2015-02-19T07:43:51Z")
> [@MichaelEmouse](#):
>
> What types of broth work well?
Clear beef bouillon with a touch of mirin/sherry and soy sauce to taste, with thinly-sliced shallots, garlic and ginger simmered in it
> [@](#):
>
> Ingredients to cook in the broth?
Thinly-sliced beef steak, chicken breast and pork loin. As thin as you can possibly slice it - like paper. I keep veggies as side dishes for this sort of thing, frankly, but maybe mushrooms…
[Be careful with the chicken.](http://www.swisstph.ch/news/news/fondue-chinoise-with-chicken-can-lead-to-campylobacter-infections.html) But since I always freeze it (so I can slice it thinner) and always separate cooked and uncooked meats, I’ve never had a problem like that.
> [@](#):
>
> How about dips?
A soy-based dip, like teriyaki or hoisin, is good. Some sort of mayo is good too (I do a homemade mustard mayo) Also sweet chili sauce, and even plum sauce (I’ve done hot pot with pancakes as a side dish, the plum sauce went nicely with that, everyone making little wraps of beef+shredded greens+plum sauce)