Cantonese fondue

fondue-cantonaise

The fondue is a broth in which diners cooked their ingredients in a small landing net.
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Shuan yang rou – Mongolian fondue

fondue-mongole

Mongolian fondue called “yang rou shuan” is a fondue served in North China and very popular in Beijing.
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Lau bo – Vietnamese fondue

fondue-vietnamienne

Lau Bo is the Vietnamese fondue, tasty and delicious, it is eaten with rice cake and mam nem sauce.
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Shabu-shabu – Japanese fondue

shabu-shabu-04

Shabu-shabu is a Japanese fondue of Chinese origin, this is a recipe Peking rehabilitated using thin slices of beef.
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Sukiyaki – Japanese fondue

Sukiyaki

Sukiyaki is a Japanese dish, sometimes called Japanese fondue is of course we come from Japan.
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Tempura – shrimp and vegetable fritters

tempura

Tempura fritters are fried shrimp and vegetables, this recipe is delicious Japanese.
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Pou ja – Thai Crab Stuffed

crabe-farci

Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.
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Yao Hon – Cambodian fondue

Yao-hon

Yao Hun is a Cambodian who is melted at events especially in Khmer. This is an easy dish that can get together with family.
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Banh cuon – steamed stuffed rolls

banh cuon

Banh cuon are steamed stuffed rolls you eat for breakfast, lunch and during the change of moon in vietnam.
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Ba wan – meat ball

Ba-wan

Ba wan is a kind of meat ball and is considered by many as a national food of taiwan.
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Tai Chi chao mifen – fried rice vermicelli

taishi chaomifen

Tai Chi chao mifen is a dish of fried rice vermicelli Taiwanese.
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Kogi Mandou – Beef Ravioli

mandou

Kogi is a Mandou beef ravioli is a dish native to China that the Korean appropriated. There are several varieties of Mandou.
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