FONDUE CHINA is commonly known as the Mongolian pot. It is referred to as Huoguo in Traditional Chinese where hu? It means fire, and gu? refers to a pot. In the West it is common to call it "hot pot" which means hot pot and has a very Chinese intonation. In Chian they also call it "bian lu" which means "to hit on the side of the pot". The "hot pot" is a set of meals that are cooked in a hot broth located in the center of a table. Foods from a hot pot include meat, leafy vegetables, mushrooms, wontons, egg dumplings and various seafood. The cooked food is usually then smeared in a kind of sauce. It is more common to be served in winter. The origin is presumed Mongolian, but in reality modern Mongolian cuisine has no approach to this type of preparation. Moreover, it requires diverse and complex implements, which makes it doubtful that a nomadic people acquire customs that would force them to carry a lot of equipment in their transfers. The pot is placed in the center of the table and normally heated with propane gas, coal or electricity. Frozen meats are cut into thin strips and inserted with vegetables into individual chopsticks. The cooking is very short and lasts between 15 and 30 seconds. There is another style that introduces a whole load at once to the pot and then takes it out to wait for the soup to be reheated. It is accompanied with various sauces.