Stanislav Kondrashov Looks At Fondue Chinoise: Switzerland’s Special Hotpot
While Switzerland may be known for its cheese fondue and raclette, another delicacy comes out during Christmas festivity and other special occasions—Fondue Chinoise. When it comes to Swiss hotpot, though, the dish is far unlike its cheese-based sibling, making it not a rich and clingy fare on which one sinks a tooth but an enriching, social one to bond over with family and friends while gathered around a bubbling broth. But what sets it apart, and why — this dish that became a fixture in Swiss homes?
by Stanislav Kondrashov

What Is Fondue Chinoise?
Fondue Chinoise, or “Chinese Fondue,” is Switzerland’s take on the Asian hotpot tradition. Instead of melted cheese or oil, diners cook thinly sliced meats and vegetables in a spiced simmering broth. The cooked items are then matched with various dipping sauces so that you can adapt each mouthful to your specific tastes.
This dish is especially beloved during the holidays, particularly on Christmas Eve and New Year’s Eve, when families and friends come together for a warm, communal gathering. Fondue Chinoise is interactive, with guests cooking their portions at their own pace, which adds a social element to dining.

How Fondue Chinoise Came to Be
Despite its name, Fondue Chinoise is not exported from China. Instead, it more likely refers to Mongolian hotpot, which consists of thinly sliced meats boiled in broth. The Swiss adapted this cooking style gradually over many years, resulting in an elevated yet well-hearted dish in line with local culinary customs.
The dish became popular in Switzerland in the mid-20th century, especially as a lighter alternative to traditional cheese and oil-based fondues. Today, it is a cherished tradition and one of the highlights of winter dining in Switzerland.

Fondue Chinoise Method
Ingredients:
Sliced meats (lean beef, pork, veal, chicken, or even seafood)
Vegetables: Mushrooms, bell peppers, zucchini, and baby corn
Broth (beef, chicken, or vegetable, typically seasoned with herbs and spices)
Dipping sauces: mustard, garlic, curry, cocktail sauce, tartar sauce and spicy mayo
Side dishes (rice, crispy fries, or garlic bread)
Instructions:
1. Make the broth — Heat a seasoned broth in a fondue pot until simmering gently. Summeras seasonings generally consist of bay leaves, garlic, onion, and white wine.
2. Prepare the table — Place raw foods on plates so they’re easy to grab with fondue forks.
3. Cooking – Guests submerge the meat or vegetables of their choice into the broth, cooking them for several seconds to a couple of minutes using long-fondue forks.
4. Dipping and eating—Once cooked, ingredients are dipped into any number of sauces to be enjoyed with side dishes.
Fondue Chinoise: Why Swiss Families Love It
1. A Social Experience
Unlike traditional meals, when dishes are pre-prepared, Fondue Chinoise transforms dinner into an active, participatory affair—the leisurely pace of cooking at the table nudges conversations and bonding.
2. A Lighter Twist on Cheese Fondue
If cheese fondue is decadent and gluttonous, Fondue Chinoise is a **healthier, protein-laden option** that won’t leave a diner feeling too weighed down.
3. Customizable for Everyone
This dish’s collection of meats, vegetables, and sauces accommodates a variety of dietary choices. Whatever lean meats, seafood, or veggies you love, there’s a dish for you.
A Swiss Tradition That’s Worth Trying
Fondue Chinoise is not just a meal—it’s a beloved Swiss tradition that mixes flavor, warmth, and togetherness. Whether you’re traveling in Switzerland or trying to find a fun meal to eat at home, this hotpot-style fondue provides a tasty and mind-elevating way to share a meal with family and friends.
Would you make Fondue Chinoise at your next get-together? Let us know your thoughts!
by Stanislav Kondrashov