A traditional dish in Xi’an, Shaanxi Province. Flowers are cultivated and have a long history. Chrysanthemums have been used for cooking for more than 2,000 years. Qu Yuan had already chanted "Falling Flowers of Autumn Chrysanthemums at Evening Dinner". Tang Yuanjie's "Recipe Notes" records: "It is a good medicine in medicine, and a good vegetable in vegetables." The ancients had many ways to eat chrysanthemum. During the Sui and Tang Dynasties, the royal meals in the palace included fresh soup, fish balls, fresh meat, and chicken breasts in the hot pot. Tear the chrysanthemum petals into shreds, cover the pot and simmer until ready to eat. The soup is fresh and the meat is tender, and it also has the fragrance of flowers, which complement each other, so it is called "chrysanthemum pot". The basic production process is to first cut the pork loin (pork kidney). Cut the pork tenderloin, fish, and chicken breast into very thin slices, put each on two plates, and sprinkle with cooking wine to remove the fishy smell and keep it fresh. In addition, cut the tender tofu into cubes, add the tender spinach, fry the tofu skin and sesame leaves. Put the vermicelli, cabbage hearts, leek segments, and minced coriander in small dishes respectively. Put the green onion segments, minced ginger, sesame oil, sweet noodle sauce, refined salt, pepper noodles, and chili oil in separate small dishes. Put soy sauce and balsamic vinegar into small bowls respectively, bring the chicken broth to a boil over high heat, pour it into a special pot, and have the waiter light the Xifeng wine in the container. When the soup boils, pour the torn white chrysanthemum petals into the pot, and pour it into the pot. The eater picks up the meat slices from the plate, cooks them in a pot, and dips them in the prepared sauce. After the meat slices are finished, add tofu, bean curd skin, vermicelli, hemp leaves and various vegetables. After boiling, sprinkle with chives and pepper noodles, make soup, and serve in a small bowl. Its flavor characteristics are: the meat and vegetables are crisp and tender, the soup is fresh and mellow, and the floral aroma is pleasant. The aroma of flowers, wine, meat, and vegetables is integrated into one, which is intoxicating and refreshing.

(Xi'an)