The fondue chinoise, so popular with us, actually has its roots in China. The Huoguo (fire pot), is a dish with a broth. This type is common throughout East Asia (China, Taiwand, Korea, Vietnam, Thailand and Vietnam). In many areas, fire pot is very popular, especially in winter.
The original huoguo (fire pot) that existed in the first phase was a stoneware pot that burned on black oak charcoal. It was only after huoguo became a popular dish in China and was also offered for sale that a metal pot was used and cooked with liquefied gas or on an electric stove top. But the soup base of huoguo still has the characteristics given to it by the Chongqing and Sichuan cooks. (Source: Wikipedia)
About 40 years ago the Fondue Chinoise became popular also in our country. It is not possible to determine an exact date. But in the 70s the Chinoise slowly became more and more popular. The Chinese fire pot was adapted to the preferences of the Swiss. Why it is called Fondue Chinoise is also not entirely clear. Fondue means "melted" and is actually appropriate for cheese fondue. Probably the term fondue was used because similar dishes and cutlery were used as in cheese fondue. The fact that this dish has become so successful certainly has to do with the fact that it is easy to prepare and can be enjoyed in convivial company. Often shrimps and other seafood are served with it, so that really everyone gets their money's worth.
Tip: If you prepare your own Fondue Chinoise at home, you should always separate raw and cooked meat for hygiene and health reasons. And you should always serve chicken on a separate plate. Chicken must always be cooked through. Chicken may contain Campylobacter bacteria, but these are killed at 75 degrees. These bacteria can cause severe diarrhoea. Therefore, you should always wash your hands if you have come into contact with raw chicken meat.