Main kinds
Fondue Bourguignonne | | Beef meat (usually) diced and cooked in boiling oil (sometimes with herbs), served with a variety of dipping sauces |
Fondue Bacchus | The recipe | Diced meats (beef, chicken), cooked in a wine and mushrooms broth, served with a variety of dipping sauces |
Fondue Bressane | | Diced chicken, breaded, cooked in boiling oil, served with a variety of dipping sauces |
Chinese fondue | | Thin slices of beef and other measts, cooked in a broth, served with a variety of dipping sauces |
Shabu shabu | | Thin slices of beef, vegetable, mushroons, cooked in a broth |