Serves 12

12 cups chicken broth

3 cloves garlic, minced

4 slices fresh ginger

½ teaspoon five spice powder

3 pounds shrimp, peeled

2 pounds pork tenderloin

2 pounds chicken breast

3 cups snow peas, trimmed

2 cups bamboo shoots

2 cups red bell pepper strips

2 cups straw mushrooms

2 pounds fine noodles, parboiled

Chrysanthemum petals

• In a large soup pot, combine chicken broth, garlic, ginger, and five spice powder. Bring to a boil, then reduce heat and simmer 10 minutes.

• Arrange shrimp on 3 or 4 plates. Slice pork in wide matchsticks and cut chicken breasts in strips. Arrange pork and chicken on plates.

• Arrange snow peas, bamboo shoots, bell pepper strips, and mushrooms on platters.

• Pour hot broth into several fondue pots and place pots over heating sources. Place food platters near pots and give each guest a wire mesh strainer for dipping and cooking ingredients. When guest have cooked the meats and vegetables, drop noodles into hot broth, sprinkle chrysanthemum petals over the broth, and, once noodles are hot, serve in bowls.