Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        chicken broth
     3/4  tablespoon    sesame oil
   2      teaspoons     salt
   4      ounces        bean threads -- cellophane noodles
   1                    cabbage head -- shredded
   1      pound         spinach -- fresh
   2                    chicken boneless breasts
   8      ounces        chicken livers
   8      ounces        pork tenderloin
   8      ounces        firm white fish
   8      ounces        shrimp
   1      cup           small oysters
   3      tablespoons   soy sauce
   2      tablespoons   sherry
   2      large         chrysanthemums

Preparation:

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.