Poon choi / 盤菜


Traditional Chinese 盆菜
Simplified Chinese 盆菜
Literal meaning basin-vegetable
[show]Transcriptions
Poon Choi (pronounced: Phùn-tshoi), also known as pun choi or Big Bowl Feast, is a traditional type of dish originating from Hong Kong village cuisine. It may also be found in different parts of Hong Kong. It is served in wooden, porcelain or metal basins.

Contents

[hide]
1 Origin
2 Ingredients
3 Cultural aspect
4 See also
5 References
6 External links
[edit] Origin

It was said that Poon Choi was invented during the late Song Dynasty. When Mongol troops invaded Song China, the young Emperor fled to the area around Guangdong Province and Hong Kong. To serve the Emperor as well as his army, the locals collected all their best food available, cooked it, and because there were not enough containers, put the resulting dishes in wooden washbasins. In this way, Poon Choi was invented.[1] Ip, Stephen, The Standard, Friday, April 23, 2010, Volume 3, No. 153, p. 33.

[edit] Ingredients

Poon Choi includes ingredients such as pork, beef, lamb, chicken, duck, abalone, ginseng, shark fin, fish maw, prawn, crab, dried mushroom, fishballs, squid, dried eel, dried shrimp, pigskin, beancurd and Chinese radish.

Poon Choi is special in that it is composed of many layers of different ingredients. It is also eaten layer by layer instead of "stirring everything up", but impatient diners may snatch up the popular daikon radish at the bottom first using shared chopsticks.

Traditional Village Poon Choi is served in large metal washing bowls with a perforated metal plate at the bottom to keep food from burning, as it is kept warm on a portable stove as it is being served.

Some restaurants or providers change the poon choi and add fresh shrimp and fresh oyster instead of dried ones. This increases the potential risk of contamination by bacteria that causes disease. It has to be cooked thoroughly.

[edit] Cultural aspect

It is often served during religious rituals, festivals, special occasions and wedding banquets in open area of villages. From the 1990s, Poon Choi became popular among urban dwellers and can also be enjoyed at many Cantonese restaurants in the autumn and winter or on special occasions throughout the year.

[edit] See also

Cuisine of Hong Kong
Sung Wong Toi
Wen Tianxiang

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http://en.wikipedia.org/wiki/Poon_Choi