Chrysanthemum Hotpot

Chrysanthemum Hotpot

　　    A traditional famous dish from Xi'an, Shaanxi Province. The use of flowers in cooking has a long history in China. Chrysanthemums have been used as an ingredient for over 2,000 years. As early as the time of Qu Yuan, there were poetic lines like "dining on the fallen petals of autumn chrysanthemums at dusk." The Tang Dynasty’s Yuan Jie wrote in *Records of Dishes*: “As medicine, it is a fine remedy; as a vegetable, it is an excellent ingredient.” Ancient people had many ways of eating chrysanthemums. During the Sui and Tang dynasties, the imperial court would place fresh broth, fish balls, minced meat, and chicken breast in a hotpot, then tear fresh chrysanthemum petals into strips, cover the pot, and simmer. After a short while, it was ready to eat. The soup was rich and the meat tender, complemented by the floral aroma—the combination was perfect, hence the name “Chrysanthemum Hotpot.” The basic preparation involves slicing pig kidney (pork kidney), pork tenderloin, fish, and chicken breast into extremely thin pieces. Each type is arranged on two separate small plates and sprinkled with cooking wine to remove fishiness and preserve freshness. Separately, tender tofu is cut into cubes, along with blanched spinach, fried tofu skin, sesame leaves, vermicelli, cabbage heart, chopped yellow chives, and chopped cilantro, each placed in individual small dishes. Scallion segments, minced ginger, sesame oil, sweet bean paste, salt, ground pepper, and chili oil are also set out in small dishes. Soy sauce and rice vinegar are poured into small bowls. Boil chicken broth vigorously and pour it into a special hotpot. The server will ignite Xifeng liquor placed in the serving vessel. Once the broth begins to boil, tear white chrysanthemum petals and add them to the pot. Diners then pick meat slices from the plates, dip them into the pot to cook, and enjoy them with the prepared dipping sauces. After the meat is finished, add tofu, tofu skin, vermicelli, sesame leaves, and various vegetables to the pot. Once boiling, sprinkle with yellow chives and ground pepper to season the soup, which is then served in small bowls. The dish is characterized by tender and crispy meat and vegetables, a rich and savory broth, and a delightful floral fragrance. The scent of flowers, wine, meat, and vegetables blend harmoniously, creating an intoxicating and refreshing dining experience. (Xi'an)