Fondue
Originally, Fondue was a dish where pieces of bread, potatoes, or other vegetables were dipped into hot, molten cheese. Fondue is common in Switzerland, Piedmont, and Savoie. With the time, the meaning of fondue was extended: With Fondue bourguinonne, pieces of meat (usually beef) are dipped into hot oil. Fondue chinoise uses stripes of meat which are cooked.