How to Survive Swiss Cheesy Winters? With Fondue Chinoise!

Zurich Christmas Market - Main Station

The winter holiday is around the corner, and "Lucy" is back sparkling like diamonds in the sky above Bahnhofstrasse in Zurich. Although this winter is weirdly not chilly at all, Glühwein (hot red wine with spices) and Raclette (melted cheese) are spraying their irresistible mixed odors to draw enough traffic to Christmas markets for happy hour, such as at Hauptbahnhof underneath the Swarovski Christmas tree!

 

Thinly Sliced Meat for Fondue Chinoise

Grocery stores are piling up blocks of ham, oranges, mandarins, mangoes, passion fruits, dates, coconuts, peanuts, walnuts, and pomegranates (my favorite edible ruby comes in normal size or in XXL. I have not seen any size in between).

Towered chocolate bars and boxes are the center piece. And here comes the cheese fondue section! Many locals mix their own preferred selection of cheese, white wine and secret spices. Others buy instant packages or they try the local dairy farmer’s mix.

But I don’t. Instead, I would run to the freezers to grab a box of thinly sliced meat, beautifully rolled and packed like cigarettes, for Fondue Chinoise.

Fondue Chinoise at Migros

To keep their proud tradition and identity (= cheese fondue), the Swiss call this boiling meat broth "Chinese Fondue". Or, judging from the French naming, Asian style cooking might have first been tried by the French speaking Swiss with those long fondue forks instead of chopsticks.

Anyways, as a Newly Swissed Japanese American (I mean, noodle soup & meat lover surrounded by stinky cheese), I could not have survived Swiss winters without this shabu-shabu!

Fondue Chinoise

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Some cook the curled up meat sheets in hot oil. My friends and families use beef broth with some herbs and wine. In fact, Grosi Heidi, my grand-mother-in-law, orders fresh meat at the butcher for our holiday gathering - no frozen meat here!

READ
What the Sechseläuten Tradition in Zürich is all about

Fondue Chinoise

Once the broth starts boiling in the pot placed in the middle of the table, everyone gets numbered or marked forks so that you can tell your meat apart from the five other sticks in the pot...

Then, you dip the meat in mustard sauce, curry sauce, cocktail sauce, a horse radish dip or anything else you like.

This winter, I want to add some Japanese sauces like su-joyu (soy sauce + rice vinegar) and ponzu (citrus juice + fish bouillon + soy sauce + sake + sugar) to the table. Mexican salsa or Korean kimchi must be good with pork, too.

Any other suggestions?

(Photograph copyright by OK Christkindlimarkt)

Mamiko

Mamiko truly loves to discover Switzerland through the Newly Swissed "frame" with her Japanese eyes for details and a spark of American curiosity. She wants to connect Newly Swissed with businesses and organizations in Switzerland and expand the network.
6 replies
  1. dimitri
    dimitri says:

    You are right on with your assessment of the most desired Swiss winter food: Fondue Chinoise! Now I cannot wait to try your delicious sauce creations this year… Yumm!

    Reply
  2. Alex
    Alex says:

    How did they get that vantage point in the first photograph in HB? It is very challenging to get a decent shot in there… Anyway, Merry Xmas to you all and thank you for such great articles and content, I’ve had a lot of pleasure reading them all!

    Reply
  3. Heddi
    Heddi says:

    Thanks for the detailed info about Fondue Chinoise! We’re new to Switzerland, and our son is allergic to dairy, so this is a safe and delicious alternative to a cheesy fondue.

    Reply
  4. Viola Patricia Ramli
    Viola Patricia Ramli says:

    hi , thank you so much for the info… may i know whether the beef taste like the usual shabu shabu like in japan or any other asian places? i’ve been looking for these type of meat … like the one i used to eat while in Asia.

    Reply
    • Mamiko Burkhard
      Mamiko Burkhard says:

      Japanese prefer fattier and thinner beef slices for a sweeter flavor. If you try to make shabu shabu with fondue chinoise meat in Switzerland, try to use a sauce, ponzu or some vinegar. The taste will not be exactly like what we know in Japan…
      You could ask a local butcher for carpaccio of beef, or try Nishin Shop in Zürich, too! Good luck!

      Reply

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