1. Make sauces and put in small bowls on table.
   
   
2. Make rice.
   
   
3. Chop the vegetables into bitesize pieces and arrange on platters.
   
   
4. Heat up stock on stove with sherry etc. Put it over the fondue flame just when you will be sitting down to dine. Give each person at least 3 fondue forks, a spoon, a bowl or plate for rice. This dinner takes ages to consume and is really better with just two people (four at the most)
   
   

Serve this with plenty of hot rice. Each person dips pieces of meat and/or vegetable into the hot stock. When cooked to taste, pour a dipping sauce over whatever is on the fork. When all the meat is consumed, throw the Chinese cabbage into the stock to eat delicious bowls of soup. (We usually do this the next day because we are stuffed.) My sister's family likes to throw left over non-dairy sauces into the stock as well but we think this is excessive. Apparently one can use cubed tofu as well. I suppose that one could make a vegetable stock and have a vegetarian version if one wanted.

1. grated fresh horseradish, tiniest bit of mayonnaise
2. mayonnaise, Dijon mustard, lemon juice
3. red pepper sambal
4. Soy sauce, sherry, ginger, garlic, toasted sesame seeds, green chilies, sesame oil, sugar, lemon juice
5. Mango & Mint chutney
6. Sour cream, dried onion soup mix, green onions
7. ??? something new ???

There you have it. Hope it's clear. I included our absolute favourite sauces. (I usually make 12 or 13 including a red currant sauce and another tomato & lime salsa) It sounds like a lot of preparation (it is) but it's worth it. Light the room entirely with candles (but not in a Martha Stewart way - oh my no! that would never do!) and it is extremely romantic. We usually drink good red wine with this but it is also wonderful with a Champagne style wine.