Cooking with : Mushrooms
The fondue is a broth in which diners cooked their ingredients in a small landing net.
Shuan yang rou – Mongolian fondue
Mongolian fondue called “yang rou shuan” is a fondue served in North China and very popular in Beijing.
Lau bo – Vietnamese fondue
Lau Bo is the Vietnamese fondue, tasty and delicious, it is eaten with rice cake and mam nem sauce.
Shabu-shabu – Japanese fondue
Shabu-shabu is a Japanese fondue of Chinese origin, this is a recipe Peking rehabilitated using thin slices of beef.
Sukiyaki – Japanese fondue
Sukiyaki is a Japanese dish, sometimes called Japanese fondue is of course we come from Japan.
Tempura – shrimp and vegetable fritters
Tempura fritters are fried shrimp and vegetables, this recipe is delicious Japanese.
Pou ja – Thai Crab Stuffed
Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.
Yao Hon – Cambodian fondue
Yao Hun is a Cambodian who is melted at events especially in Khmer. This is an easy dish that can get together with family.
Banh cuon – steamed stuffed rolls
Banh cuon are steamed stuffed rolls you eat for breakfast, lunch and during the change of moon in vietnam.
Ba wan – meat ball
Ba wan is a kind of meat ball and is considered by many as a national food of taiwan.
Tai Chi chao mifen – fried rice vermicelli
Tai Chi chao mifen is a dish of fried rice vermicelli Taiwanese.
Kogi Mandou – Beef Ravioli
Kogi is a Mandou beef ravioli is a dish native to China that the Korean appropriated. There are several varieties of Mandou.