500g of soft cheese (preferably Gruyere et Vacherin, bought at the market), 300ml of white wine (about a glass of water), some straw mushrooms (feel free to use them), a clove of garlic chopped up, two tablespoons of cornflour to make the cheese a little thicker, 500g of white or wholemeal bread, cut into small pieces and used to dip into the dissolved cheese.

How to do it: Put the soft cheese, minced garlic, and cornstarch into a pot designed for cooking hot pot, add wine and cook over a slow fire, stirring constantly, until the cheese starts to melt into a paste, then put the pot on a small stove that has already been prepared. To keep the cheese from hardening, keep stirring as you eat.

1. Wash seafood and vegetables, cut into appropriate sizes, scald them and drain.

2, Gruyere cheese, smoked cheese chopped.

3, put the cream in the pot to heat, popping garlic, red onion, Gruyere, add the flour over low heat, stir fry, pour in the milk, white wine and cook for a moment, and then finally add the cheese and cook until melted, transfer to the cheese pot and continue to heat over low heat to keep warm.

4. Dip bread, seafood and vegetables into the cheese sauce in 3.