The chafing dish is named after the chrysanthemum because as the fire dances around the pot, it resembles the golden flower. It is usually served as the last dish at a banquet to end the meal without too much grease.
所使用之材料除易熟之蔬（如菠菜、豆苗、生菜等）之外，便是切得極薄的肉片、雞片、腰片、肝片等，另外必需備上幾味海鮮，如：蝦仁、魚片、鮮貝、西施舌（或蛤蜊肉）等。