Bring water in a large pot to a boil. Add turkey carcass. Reduce heat to low and simmer for 1½ hours. Skim off scum appearing on the surface. Remove turkey carcass with a slotted spoon and strain the broth with a metal strainer.
Add Napa cabbage and goji berries. Lower heat and simmer for 10 minutes until Napa cabbage is very soft. Season with salt and pepper. Turn off heat.
If you are using fresh rice rolls and assorted fish cakes, prepare a steamer and steam rice rolls for 5 minutes to soften and heat through. Then, scald assorted fish cakes to remove excessive oil. Remove fish cakes and cut into smaller pieces.
Set a bowl, small wire strainer, and dipping sauces for each place setting.
Transfer broth to a dedicated or electric fondue pot until about half full. Do not over fill as food will be added to the broth at the table. Set the fondue pot on a portable stove or plug it on at the table. Arrange all other ingredients into different bowls around the electric pot at the table.
Bring turkey broth to a boil. Add small portions of desired ingredients into broth and simmer until cook. Dish into individual serving bowls with slotted spoon or small wire strainer.