Chrysanthemum Hot Pot

Chrysanthemum hot pot prevailed in late Qing dynasty in Jiangzhe district. It had a long history of nearly 100 years after spread to Kaifeng, thanks to the rich natural resource of chrysanthemum there. Chrysanthemum hot pot is mainly made by fresh fish. Pour into chicken soup first, and add the white chrysanthemum, cleaned and stripped. After fragrance of the chrysanthemum penetrated, put meat and chicken to boil. And then eat them with sauce.
This hot pot smells so sweet and is regarded as superior hot pot for family with its unique flavor.
Ingredient: 150g shrimp, 150g beef fillet, 150g pork fillet, 150g chicken, 20g white chrysanthemum, 60g spinach,30g peanuts, 4g salt, 6ml rice wine, (small amout)pepper power, green onion, pepper oil, vegetable oil, 1500g chicken soup
Cooking way:
1.       Place beef, shrimp, pork, and chicken respectively on each dish, peanuts, oil on their own dish
2.       Pour chicken soup into the pot after seasoning, and with other meat prepared, put them all at table. When the pot boiling, add chrysanthemum.
3.       User could boil any meat they want and eat with condiment.
Characteristic:
Moderate in freshness and salt, spicy but delicious soup. Those with high blood pressure, coronary heart disease, diabetes or obesity should avoid eating too much. While those have osteoporosis, rickets and pregnant women could gain benefit from it.