Fondue chinoise express is a modern, quick adaptation of the traditional Chinese hot‑pot, a communal dish that dates back to the Qing dynasty. It reflects the Chinese emphasis on shared meals and the balance of flavors, while the "express" version caters to contemporary families seeking speed without losing authenticity. The dish has become popular in French‑speaking regions as a bridge between Chinese tradition and Western convenience.

In China, hot‑pot varies by region: Sichuan versions are spicy and oily, Cantonese broths are light and seafood‑focused, and northern styles use lamb and strong spices. Fondue chinoise express follows the lighter northern and Cantonese broths (clear and saté) but simplifies the ingredient list for home cooks. Morgane’s version keeps the dual‑broth concept while using readily available beef, fish, shrimp, tofu, and vegetables.

Traditionally, the hot‑pot is placed at the centre of the table with a portable burner, and diners cook thin slices of meat, seafood, tofu, and vegetables in the simmering broth. The meal is accompanied by dipping sauces such as sesame, soy, and chili oil, and often served with rice or noodles. Morgane’s video mirrors this communal style, encouraging guests to cook and share directly at the table.

Hot‑pot, including the fondue chinoise style, is commonly enjoyed during Lunar New Year, family reunions, and winter festivals because its warm broth symbolizes togetherness and prosperity. It is also a popular choice for birthday banquets and business gatherings where sharing food reinforces relationships. The "express" version is ideal for smaller celebrations where time is limited but the communal spirit is still desired.

Chinoise cuisine values harmony of taste, texture, and temperature; Fondue chinoise express delivers this through two contrasting broths—clear for subtlety and saté for richness—allowing diners to experience sweet, salty, sour, and umami in each bite. The interactive cooking at the table reinforces the communal aspect that is central to Chinese meals. By offering a quick preparation method, the dish modernises the tradition while preserving its core principles.

Authentic ingredients include thinly sliced beef (such as ambourguignon), fresh ginger, star anise, scallions, and a mix of seafood, tofu, and seasonal vegetables. Morgane recommends using readily available beef cuts, frozen shrimp, and pre‑cut tofu as substitutes, and she adds onion for extra aroma, which is a permissible variation. The core spices—ginger, star anise, and salt—remain unchanged to keep the flavor profile true to tradition.

A frequent error is overheating the broth, which can cause a bitter taste and toughen the meat. Another mistake is slicing the beef too thick, preventing quick cooking and proper texture. Morgane advises maintaining a gentle simmer, using very thin slices, and adding ingredients gradually to preserve the broth’s clarity and flavor.

The clear broth should be lightly amber, fragrant with ginger and star anise, and free of cloudiness; it is ready when it gently simmers and the aromatics have infused for about 20 minutes. The saté broth should have a richer, slightly reddish hue from the added soy sauce and spices, and a silky mouthfeel. Both broths are ready when small bubbles rise steadily without a rolling boil.

Cooking With Morgane specializes in clear, step‑by‑step video tutorials that adapt classic international dishes for home cooks, with a focus on French‑speaking audiences. Its approach to Chinoise cooking emphasizes speed, ingredient accessibility, and visual clarity, whereas many other channels may prioritize traditional techniques or elaborate presentations. Morgane’s Fondue chinoise express showcases how to preserve authentic flavors while fitting modern, busy lifestyles.