Fondue Bourguignonne is named after Burgundy in France.
Fondue Bourguignonne uses a pot of heated oil to cook.
Bits of meat are put into the oil to quickly cook them.
A number of sauces are made ready on the side.
The earliest statements of this dish seem to have been made in the 1950s.

Fondue Chinoise uses a pot of heated liquid to cook.
Thin bits of meat (often beef) are put into a very warm thin meat soup.
As with a Fondue Bourguignonne, a number of sauces are made ready on the side.
At the end of the meal, the liquid from the pot is drunk as a thick soup.

Chocolate Fondue was first made in the 1960s.
Slices of fruit or cake are put in a pot of warm, liquid chocolate.
Fondue Bourguignonne is named after Burgundy in France. Fondue Bourguignonne uses a pot of heated oil to cook. Bits of meat are put into the oil to quickly cook them. A number of sauces are made ready on the side. The earliest statements of this dish seem to have been made in the 1950s.
Fondue Chinoise uses a pot of heated liquid to cook. Thin bits of meat (often beef) are put into a very warm thin meat soup. As with a Fondue Bourguignonne, a number of sauces are made ready on the side. At the end of the meal, the liquid from the pot is drunk as a thick soup.
Chocolate Fondue was first made in the 1960s. Slices of fruit or cake are put in a pot of warm, liquid chocolate.
Fondue