---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Soups, Chicken, Pork, Seafood
       Yield: 8 servings
       2 qt Chicken broth
     3/4 tb Sesame oil
       2 ts Salt
       4 oz Bean threads
            - cellophane noodles
       1    Cabbage head, shredded
       1 lb Spinach, fresh
       2    Chicken boneless breasts
       8 oz Chicken livers
       8 oz Pork tenderloin
       8 oz Firm white fish
       8 oz Shrimp
       1 c  Small oysters
       3 tb Soy sauce
       2 tb Sherry
       2 lg Chrysanthemums
   Slice all meats and vegetables in Chinese manner (thin
   strips).  Bring chicken stock, oil and salt to boil in
   large serving pot. (A Mongolian Hot Pot is
   traditional) and keep bubbling over heat.  Arrange
   noodles and all raw ingredients attractively on large
   platter.  Add sherry and soy sauce to bubbling broth.
   Provide guests with chopsticks and serving bowls.
   invite guests to add the raw ingredients to the broth.
   Let cook just until fish and shrimp are opaque.  Just
   before guests serve themselves from the pot, sprinkle
   leaves from the chrysanthemums on top of bubbling
   soup. Ladle some of the soup into each guests bowl.
   Source: Bon Appetit From the collection of: Joan