The Chinese enjoy many kinds of chafing dishes which vary according to the shape of the vessel itself, and the ingredients used. Among all the styles, the chrysanthemum chafing dish is perhaps the most suitable for a banquet in winter, since it has an attractive appearance, can be served in a matter of minutes and the guests can do their own cooking.
The chafing dish is named after the chrysanthemum because as the fire dances around the pot, it resembles the golden flower. It is usually served as the last dish at a banquet to end the meal without too much grease. Method is as follows:
1. Boil about 10 bowls of chicken stock with 20 shrimps and chopped caraway in a pot for five minutes. The pot should then be placed on the dining table.
2. Place slices of chicken meat, chicken or duck gizzards, pigs' kidney and liver, fish fillet and shelled shrimps in different plates. Put fried dried rice noodles and spinach on separate plates.
3. Light the alcohol burner and add the ingredients once the stock starts to boil. Cover and leave until boiling starts again. Scoop out ingredients with soup to individual bowls, and eat while hot.