Description
Homegrown Foods
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Homegrown Foods / Made In Hong Kong
🌱 About the Producer / Supplier：
Why don’t organic farmers apply for certification? When the non-certified producers on our platform who use organic fertilizers and organic pesticides and pay attention to soil quality management and fertilizers sell, we often trust the "people" themselves, for example, through on-site inspections and regular inspections between us. Updates on farming conditions actually make consumers more confident.
Compared with large and medium-sized farms that have already applied for certification, they generally lack human resources. Organic certification does have a great effect on some consumers and farms. However, certified organic vegetables and non-certified organic vegetables are two different things. Different markets serve different customers and even prices vary.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：-
Chinese Name：盆菜
Other Names：Poon Choi, Big Bowl Feast
Product Description：Poon Choi is a traditional Cantonese holiday meal consisting of layers of different ingredients. Due to the public consumption method, it is served in large wooden, porcelain or metal basins called poons. The Chinese name is transliterated as "Poon choi" and has various translations such as "Big Bowl Banquet", "Poon Choi" or "Chinese Casserole".
Material
There are no special requirements for the ingredients of Poon Choi, but those sold to restaurants include radish, bamboo shoots, squid, pork skin, mushrooms, chicken, dace meat and braised pork. In the commercial market, in order to meet consumers' demands for high-end food, many Poon Choi include fish maw, prawns, baby abalone, Nostoc, oysters, dried eels, etc. In fact, braised pork is the essence of the entire Poon Choi and takes the most time to cook.
At home, most of the dishes sold are in metal or ceramic pots, which is convenient for eating.
Characteristics of Poon Choi
Poon Choi is a traditional food system in Zhai Village. Whether it is a festival celebration or ancestor worship, it is all related to Poon Choi. The gathering of villagers for a meal is a key part of "identification". Any family with a newborn boy will light a lamp in the ancestral hall and invite the villagers to participate in the "spotlight", which is the "spotlight". Poon Choi feast to celebrate the new man. Once the ceremony is completed, the newborn boy is officially recognized as a member of the village and has the right to inherit property. As for wedding traditions, the couple will set a date to invite relatives and friends to have a Poon Choi feast, which symbolizes the recognition of the marriage. Also, after worshiping their ancestors in the Spring and Autumn Period, they reunited and ate Poon Choi together.
Poon Choi symbolizes "unity". In the traditional Poon Choi feast, people do not send invitations to the villagers. As long as a red notice for the Poon Choi Feast is posted at the village gate, their relatives and friends will naturally come to participate in this festival. The villagers use the Poon Choi feast to spread throughout the village without any distinction, becoming one individual, united and harmonious. This symbolic meaning has been passed down to this day, and Poon Choi is no longer limited to the village. It has grown widely in Hong Kong, where people eat Poon Choi during Chinese New Year and other gatherings.
origin
It is said that Poon Choi was invented in the late Song Dynasty. When the Mongol army invaded the Song Dynasty, the young emperor fled to Guangdong Province and the area around Hong Kong. To serve the emperor and his army, the locals gathered all the best food and cooked it. But there were not enough containers, so they put the prepared meals in large wooden washbasins.
Links to the New Territories
In any case, Poon Choi is associated with the early settlers of the New Territories, who were driven to the south of the mainland by a series of barbarian invasions of China between the 13th and 17th centuries.
The village culture in the New Territories is well preserved, and Poon Choi has gradually become a traditional dish in the village. Since Poon Choi is a large dish suitable for group meals, Poon Choi is served whenever there are celebrations related to ceremonies, weddings, festivals, ancestor worship and other local events as an expression of rural food culture.
Raw material preparation
Preparing and cooking the meal traditionally takes three days.
Day 1: You need to go to the mountains to collect firewood and chop the firewood into appropriate sizes.
In ancient times, people did not have liquefied petroleum gas, and all food had to be cooked with sufficient firewood. Today, many walled villages still insist on using wood as fuel because residents believe that LPG is lower in strength and does not provide as much heat or lasts as long as firewood. It is believed that only wood fire produces the true taste of this dish.
Day 2: Buy lots of fresh ingredients
Wai Cun uses fresh ingredients and rarely uses frozen or refrigerated products to prepare Poon Choi. This is because these rural communities do not have refrigerators. People also believe that only fresh ingredients can make fresh and delicious Poon Choi. Since Poon Choi is traditionally served during festive banquets in ancestral halls, it would be considered disrespectful to ancestors and gods to use canned, frozen or ready-to-eat products to prepare Poon Choi.
Day Three: Stewed Pork
It takes a whole day to achieve the desired flavor, so start the pork stew early in the morning. The ancients cooked the tail meat for at least 10 hours to make the "half-fat, half-lean" pork belly tender and delicious.
Decades ago, preparing Poon Choi was considered a test for the chef, as long hours of cooking on a wood stove required a great deal of patience and stove control.
Variety：General ingredients
The ingredients of Poon Choi include pork, beef, mutton, chicken, duck, abalone, ginseng, shark fin, fish maw, shrimp, crab, dried mushrooms, fish balls, squid, eel, dried shrimp, pork skin, tofu and cabbage. radish.
Out of respect for the guests, the villagers only put a small amount of vegetables in the pot. For villagers, vegetables are not very valuable ingredients. In order to provide the best food during the important annual event, villagers like to add mainly meat and seafood to Poon Choi.
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：
#Should Be / Avoided：
*Edible Compatibility：
Cooking Skills：layered
The careful layering of ingredients helps enhance the flavor of the entire dish.
outside
What’s special about Poon Choi is that it’s made up of multiple layers of different ingredients. It's also traditionally eaten layer by layer, rather than "stirring everything up" first, although impatient diners may use shared chopsticks to grab the welcome radish at the bottom first.
Place radish, pork skin, tofu and other ingredients at the bottom of the container. There is usually pork and dried mushrooms in the middle of the dish. There are meat, seafood and rare ingredients such as abalone and sea cucumber.
If you put dry egg noodles on top, which symbolizes the crown, it will add to the appeal of Poon Choi.
taste
Place dry ingredients such as seafood on top, and other ingredients that can absorb the sauce well on the bottom of the basin. This causes the sauce to flow to the bottom of the basin as people start eating from the top.
Food recommendations
1. Based on the health regulations, the vegan pots made on the same day will be stored in a space between 0-4 degrees Celsius. Customers are requested to heat the vegan Poon Choi thoroughly before eating.
2. To maintain the freshness and flavor of the ingredients, it is recommended to consume them the same day after taking them.
🥘 Reheat instructions: Must use slow fire, remember not to boil
Notes：Reference materials:
Medical content is for reference only and cannot be regarded as professional opinions. If you need to get medical help or opinions, please consult a professionals. For details, see the medical statement.
Dish：
香港盆菜
🔸 Supplementary Information：
The ordering product is pre -ordered by the supplier one day. The supply depends on the delivery situation, or it will be shipped separately.
Braised abalone (12 in 4 in the section of the plate and 12 large markets)
Pan fried sea flower shrimp (4 in 4 mid -plates, 8 large markets and 12 large markets)
Abalone juice duck palm (12 in 4 in the middle plate and 12 large markets)
Japanese oyster stains (12 in 4 in the middle of the plate and 12 large markets)
Fortune hair, braised pork, top pig hands, concubine chicken, crispy taro, top -grade bamboo, secret sauce pig skin sweet radish, refreshing fish eggs, broccoli, broccoli
Gift: Signboard shelter salted egg, salted egg, garlic, avocado, sea shrimp with a box of 15 fans, worth $ 100; except for fine disk
All fruits and vegetables will be pre -ordered by suppliers one day earlier. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Poon Choi, Big Bowl Feast
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
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