Chrysanthemum leaf pomfret fish head soup is a Chinese medicinal diet and belongs to Cantonese cuisine. As we all know, chrysanthemum is used as medicine, and its fragrance is refreshing, which can clear away heat and benefit leadership. However, little is known about chrysanthemum leaves as medicine. It is mild in nature, pungent in taste, sweet, beneficial to the five internal organs, clearing away lung heat, calming the liver and benefiting gallbladder, and can treat sore poison, head wind, dizziness and upset. Siniperca chuatsi is one of the delicious seafood, and its fish head is loved by many consumers, and it is often used as a medicine guide, which has the function of nourishing qi and blood. Stewed mandarin fish head with chrysanthemum leaves as soup is not only a food tonic, but also a medicine tonic, which can dispel phlegm, dizziness and fatigue, and has the functions of strengthening brain, nourishing brain and expelling toxin. It is also one of the delicious home-cooked soups in summer and autumn.