Jiangnan Chrysanthemum Fire Pot (Ju Hua Guo / 菊花锅)
Suzhou, Hangzhou, Jiangnan
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Suzhou and Hangzhou, Jiangnan — autumn seasonal tradition
II
Description
An exquisite Jiangnan hot pot using fresh chrysanthemum petals scattered on the clear broth surface — as the diners cook thin slices of seafood and delicate tofu in the pot, the chrysanthemum petals drift and perfume the broth. The dish is seasonal (chrysanthemum blooms in autumn) and is associated with Suzhou and Hangzhou refinement. The clear chicken broth should be as transparent as water.
III
The Thread
—Japanese shabu shabu (similar clear-broth brief-cook concept)
—French pot-au-feu with floral herb garnish
—Mongolian hot pot (distant ancestor)
IV
Flavour Context
Ethereal — the chrysanthemum petals barely alter the broth flavour; it is the floral perfume and visual poetry that defines the dish; the pinnacle of Jiangnan restraint
Pillars V — VII
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