The East Asian origins of fondue Chinoise
Firepot, Chinese fondue, Huoguo, Sinseollo, or Nabemono – the fondue chinoise has many names and at least as many variants. It is common in different Asian countries.
- Opinions are divided on the origin of the Fondue Chinoise, the “true” origin can no longer be clearly determined.
- It is widespread in many countries in East Asia. These include China, Japan, and Korea, in whose kitchen traditions the “hot pot” plays an important role.
- One theory is that the dish may have spread from Mongolia. Today, however, one hardly finds it there anymore.
Fondue Chinoise as an alternative to the classic
On Christmas Eve or New Year’s Eve, fondue is a popular dish for harmonious evenings with family or friends. Cheese, chocolate, scalded fondue and the like have something of a tradition for many people. So that you don’t get bored, you can impress your relatives or because you simply like to try something new, the fondue chinoise offers an Asian variety.
- For the Chinese fondue, you can place an ordinary fondue pot with broth over a rechaud (keeps the broth warm) on the table.
- Use a strong beef or chicken broth, lightly seasoned water, or rice wine. Instead of broth, spicy soups are also used in regional Chinese cuisine.
- Selected ingredients, such as thinly sliced beef and chicken breast fillet, Asian vegetables or mushrooms, and sauces are also freshly prepared and added to the broth.
- Especially with the ingredients that you later heat up in the broth, you have many creative ways to give your fondue chinoise a personal touch, regardless of the recipe.
- On the other hand, regional vegetables are also suitable ingredients for the fondue and you can use Asian recipes for soups or sauces.