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Poon choi
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Poon choi
Poon choi or puhn choi (pronounced: pun4 coi3 in Cantonese and pun choi in Hakka), pén cài in pinyin, is a Hakka festival meal composed of many layers of different ingredients. It is served in large wooden, porcelain or metal basins called poon, due to the communal style of consumption. The Cantonese name, transliterated as Poon choi, has been variously translated as "big bowl feast", "basin cuisine" or "Canton casserole". The dish is popular among Cantonese people.
According to tradition, Poon choi was invented during the late Sung dynasty. When Mongol troops invaded Sung 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. But there were not enough serving containers available, so they put the resulting meal in large wooden washbasins.
In any event, Poon choi is associated with the early settlers of the New Territories, who had been driven south of the mainland by a series of barbarian invasions in China between the 13th and 17th centuries.
Walled village culture is well preserved in the New Territories and Poon choi gradually became a traditional dish of the walled villages. As Poon choi is a large dish portioned to be suitable for a communal meal, it was served whenever there were celebrations connected with rituals, weddings, festivals, ancestor worship and other local events as an expression of village dining culture.
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, chicken feet, duck feet, goose feet, bean curd and Chinese white radish.
Out of respect to their guests the villagers put only a relatively small amount of vegetables in Poon choi. To walled villagers, vegetables are not highly valued ingredients. In order to offer the best food during important annual events, villagers prefer to include mostly meat and seafood in Poon choi.
Three days are traditionally required for preparing and cooking the meal.
On the first day, firewood is gathered from the mountains and chopped, following practice when liquefied petroleum gas was unavailable due to beliefs that wood is stronger and longer lasting than LPG, producing a distinct flavor.
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Poon choi
Poon choi or puhn choi (pronounced: pun4 coi3 in Cantonese and pun choi in Hakka), pén cài in pinyin, is a Hakka festival meal composed of many layers of different ingredients. It is served in large wooden, porcelain or metal basins called poon, due to the communal style of consumption. The Cantonese name, transliterated as Poon choi, has been variously translated as "big bowl feast", "basin cuisine" or "Canton casserole". The dish is popular among Cantonese people.
According to tradition, Poon choi was invented during the late Sung dynasty. When Mongol troops invaded Sung 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. But there were not enough serving containers available, so they put the resulting meal in large wooden washbasins.
In any event, Poon choi is associated with the early settlers of the New Territories, who had been driven south of the mainland by a series of barbarian invasions in China between the 13th and 17th centuries.
Walled village culture is well preserved in the New Territories and Poon choi gradually became a traditional dish of the walled villages. As Poon choi is a large dish portioned to be suitable for a communal meal, it was served whenever there were celebrations connected with rituals, weddings, festivals, ancestor worship and other local events as an expression of village dining culture.
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, chicken feet, duck feet, goose feet, bean curd and Chinese white radish.
Out of respect to their guests the villagers put only a relatively small amount of vegetables in Poon choi. To walled villagers, vegetables are not highly valued ingredients. In order to offer the best food during important annual events, villagers prefer to include mostly meat and seafood in Poon choi.
Three days are traditionally required for preparing and cooking the meal.
On the first day, firewood is gathered from the mountains and chopped, following practice when liquefied petroleum gas was unavailable due to beliefs that wood is stronger and longer lasting than LPG, producing a distinct flavor.
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