Make 16 cups of chicken wing bouillion broth in dutch oven by simmering 12 chicken wings with 12 wing tips in 16 cups of water till the broth is fragrant, about an hour. Keep broth warm. Take wings out, fry wings in skillet in spices as detailed below, then add back to broth for more flavor.

Fry the boiled chicken wings. Marinade wings with oyster sauce, sesame oil, garlic, when absorbed, fry till golden. Add back to broth, simmer till they have flavored the bouillion. Set wings aside with other morsels on serving platter. Taste broth, add 1 Tsp of chicken bouillon powder at a time till your broth is perfect. For my taste, I added 6 Tsp.

Dip the fresh squid in boiling broth, bring back to boil, retmove to serving platter. Cut surimi cooked crabmeat to bite size pieces. Dip tiger shrimp in boiling broth, bring back to boil, set aside in serving dish.

Start your fondue dinner with some chicken wing meat in your soup bowl and pour boiling broth over, add some garlic Parmesan fried croutons, to savor while you cook your food of choice on your skewer.

Make 16 samosa and round style wontons with ground lamb filling. Make and cut the wonton wrappers first. Mix 16 half tablespoons ground lamb with chopped woodear, sugar, onion powder, garlic, spices. Wrap and seal in won ton wrappers round or crimped, samosa style. Boil in broth first, then dip other snacks. Wontons take longer to cook.

Share boiling bouillon pot, skewer tuna, pre-boiled snacks on metal skewers, or use chopsticks, dip in broth, heat in broth, dip in dipping sauces, then savor. Use skewers or long chopsticks to boil vegetables in bouillon broth: mung beans, green beans, snowpeas, and shiitake mushroom slices, dip in dipping sauces, then enjoy.

Use propane table burner for odorless fondue. Serve with lots of cold Prosecco Sparkling Wine. Enjoy.