Traditional (Original) Home Made Poon Choi / Pun Choy – Big Bowl Feast
Total of 11 items with different kinds of cooking method and flavour slotted into one big bowl! We have learned this Pun Choy from Hong Kong Receipy. Our Version doesn’t similar to those “Fake” Pun Choy which commonly have in Malaysian chinese restaurant nowadays. The common version over here, is to put in plenty of light flavour think sauce, which is very close to “Yat Ban Wor” (in cantonese). That is totally out from Original Pun Choy. The following are some story and description for how would it be served.
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 and Hong Kong. To serve the Emperor as well as his army, the locals collected all their best food available, cooked it, and put it in wooden washing basins. By doing so Poon Choi was invented.
Cultural Aspect & Ingredients
Poon Choi – is also called Big Bowl Feast. Traditional Village Poon Choi served in wooden basin. And when comes to new century, 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.
Poon Choi includes ingredients like pork, chicken, duck, abalone, shark’s fin, fish maw, prawn, crab, dried mushroom, fish ball, squid, oyster, dried eel, dried shrimp, pig skin, bean curd sticks and radish, etc. Poon Choi is special in the way that it is composed of different layers of many ingredients. Also, It is eaten layer by layer instead of “stirring everything up”, but those who cannot wait will often choose to pick up the juicy radish at the bottom first using shared chopsticks. It is often served during religious rituals, festivals, special occasions and wedding banquets.
Popularity: 28% [?]
