600:
to participate in the “lamp gathering", that is a Poon choi feast to celebrate the new male. After the ceremony was completed, the newborn male was officially recognized as a member of the village and had the right to inherit the property. As for the wedding tradition, the couple will raise a day to invite relatives to the Poon choi feast, which implies they are recognized the marriage. Also, after the spring and autumn ancestral worship, they reunited and ate Poon choi together.
78:
618:
contains a large amount of many ingredients, Hong Kong people think the cost is lower than other types of restaurant meals. Poon choi also represents Hong Kong's food culture and creativity. Although it is a traditional cuisine of Hong Kong walled villages the ingredients have changed over the past decades and become more diversified to suit peoples' varying palates and tastes.
129:
604:
used the Poon choi feast to reach the whole village without any distinction, becoming an individual, united and harmonious. This symbolic meaning has been passed down to the present day, Poon choi is no longer limited in the walled village. It has been widely developed in Hong Kong, people will eat Poon choi during the
Chinese New Year and other dinner party.
25:
460:, plenty of firewood had to be available to cook all the food. Today, there are still many walled villages that adhere to the use of wood for fuel because the residents believe that liquefied petroleum gas is less strong and does not supply as much heat or last as long as firewood. Only a wood fire is believed to produce the real flavour of the dish.
634:
Nowadays, eating Poon choi is not only limited to people living in or visiting walled villages. During festivals, urban citizens can now enjoy Poon choi from
Chinese fast food restaurant, such as Café de Coral, Fairwood. Even when it is not festival time, residents can also purchase Poon choi in some
599:
in the walled villages. Whether it is festival celebration or worship ancestors, it is related to Poon choi. The villagers' gathering of basin meal is a crucial process in “confirmation of identity". Any family with a boy newly born will light up a lamp in the ancestral hall and invite the villagers
468:
The walled village uses fresh ingredients, rarely frozen or refrigerated products, to make Poon choi. This is because these rural communities do not have refrigerators. It is also believed that only fresh ingredients can produce fresh and delicious Poon choi. Since traditional Poon choi is used for
621:
Nowadays, Poon Choi stores are being launched in the urban districts. To maintain their competitiveness, these stores provide various conveniences and varieties to fulfill consumer needs and wants. They also invest the name Poon choi with meanings mostly symbolic of fortune as a gimmick to attract
603:
The Poon choi is symbolized to "unity". In the traditional Poon choi feast, people are not sent the invitation cards to the villagers. Only a red notice of the Poon Choi feast will be posted at the door of the village, their relatives and friends will naturally come to this festival. The villagers
552:
Poon choi requires much manpower to prepare and cook the ingredients. So whenever there are any major events, respected villagers become the main chefs, leading and instructing the rest of the village in preparing the meal. In other words, cooking Poon choi requires teamwork among villagers, which
439:
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
647:
Delivery service is provided so that the stores can ensure that all people, especially those living far away, can enjoy Poon choi and purchase it from a store. Delivery service is no doubt convenient when there are activities organised by local organisations or the government which feature a Poon
679:
Providing a variety of price categories allows people also to choose the diversity of delicacies which they can afford. Relatively high priced Poon choi includes luxury food such as abalones, shark fin, oyster, which people may select to gain honour by showing that they are generous and wealthy.
617:
Poon choi meals are becoming more and more popular, one of the reasons being promotion by mass media, which widely publicise Poon choi events, such as the 1997 large-scale Poon choi banquet, and the Poon Choi banquet held by Heung Yee Kuk. Another reason is the economic downturn. Since Poon choi
586:
Today, people use 'Gun Fai' (clean chopsticks used to move food from serving basin to personal bowl) to get the food. This more hygienic practice allows the diner to pick out particular pieces of food from the bottom of the serving basin as well. It is also becoming more acceptable to use these
544:
The fact that villagers use only the best and freshest ingredients is a way they pay respect to their ancestors. This behaviour illustrates the character of traditional
Chinese people, who keep their ancestors in mind and remain grateful to them. It also reflects their reputation of being very
363:
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,
560:
It is also noteworthy that different walled villages have different cooking method for preparing Poon choi in keeping with their own customs. The Poon choi recipes of every village are kept secret and not divulged to people who do not belong to the village. The recipe is regarded as a village
496:
Poon choi is special in that it is composed of many layers of different ingredients. Traditionally, it is also eaten layer by layer instead of first "stirring everything up", although impatient diners may first snatch the popular daikon radish at the bottom with the help of the shared serving
655:
The advertising leaflets from these stores usually offer customers a choice of big, medium and small amounts of Poon choi. With standard quantities and prices, people can easily determine how much they wish to order. Standardisation also reduces conflicts between the store and customers.
638:
In 2003, a Poon choi feast was held in the former Kai Tak airport. It had 660 tables, seating 12 people per table; together with the staff a total of nearly ten thousand people participated. This event broke the world record for the highest number of people gathered to eating Poon choi.
683:
As an international hub, Hong Kong can provide diners with a variety of flavours. There is now available
Japanese Poon choi, curry Poon choi, Western Poon choi, and vegetarian Poon choi, all in a bid to fulfill different needs and wants of customers, whether locals or tourists.
504:
Ingredients such as
Chinese radishes, pigskins and bean curd are placed in the bottom of the container. In the middle of the dish there are usually pork and Chinese dried mushrooms. On the top, meat, seafood, and rare ingredients like abalone and sea cucumber are to be found.
659:
At present, stores use an aluminium foil cover to retain the heat of the wrapped Poon choi. Together with a large plastic bag with handles to bear the weight, this meal can easily be transported. No doubt these innovations ease the burden on customers in a hurry.
515:
Relatively dry ingredients such as seafood are placed on the top while other ingredients that can absorb sauce well are assigned to the bottom of the basin. This allows sauces to flow down to the bottom of the basin as people start eating from the top.
651:
Ordering by phone or online enables customers to conveniently order Poon choi, since it eliminate the need for them to take time to visit the stores. The stores immediately start preparation once they have received the order, increasing efficiency.
663:
Different from traditional reheating methods, nowadays restaurants use a portable gas stove to warm the Poon choi before it is served. It can also be used at a table to maintain the warmth continuously and hence guarantee the quality and taste.
477:
It takes a full day to achieve the desired taste so the stewing of the pork starts early in the morning. The
Ancients cooked Weitou pork for at least 10 hours in order for the ‘half fat-half lean’ pork bellies to become tender and tasty.
347:
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.
954:
Lee, Tze Leung. “RTHK 31 Hong Kong
Heritage - Poon Choi – Eating From the Same Basin.” TV| Hong Kong Connection, Radio Television Hong Kong, 17 Jan. 2019, www.rthk.hk/tv/dtt31/programme/hkheritage2018_eng/episode/542159?lang=en.
630:
In the past, citizens had to take the time to visit the walled villages in order to enjoy Poon choi. It was of course also a valuable opportunity for them to escape the hustle and bustle of the city for a while.
587:
chopsticks to mix and turn over the food. Symbolic meanings are attached to this new custom: it causes people to work together, and it is an attempt to encourage fortune and luck coming to them.
583:
Traditional Poon choi is served in a big wooden basin. There is one on each table and every person at the table takes food from the basin, layer by layer, from the top to the bottom.
327:, due to the communal style of consumption. The Chinese name, transliterated as Poon choi, has been variously translated as "big bowl feast", "basin cuisine" or "Chinese casserole".
528:, festivals, special occasions and wedding banquets in the open areas of villages. From the 1990s, It became popular among urban dwellers as well and it can be enjoyed at many
648:
choi feast. As these customers order bulk amounts, the stores give discounts or provide free materials, like tables, a gas stove, and tableware together with the Poon choi.
481:
A few decades ago, preparing Poon choi was considered a test for chefs because the long cooking time on a wooden stove required a great deal of patience and stove control.
561:
inheritance passed from villager to villager and father to son over generations. Poon choi is thus a symbol of the continuity of the village and local family lineages.
941:
469:
festive banquets in ancestral halls, it is considered disrespectful to the ancestors and gods if canned, frozen, or ready-to-eat products are used in its preparation.
1168:
1047:
808:
568:
Enjoying Poon choi demonstrates equality because the rich and the poor eat it together. There is no complicated etiquette, everyone can join in.
46:
33:
963:
Chan, Kwok Shing. "Traditionality and
Hybridity: A Village Cuisine in Metropolitan Hong Kong." Visual Anthropology 24, no. 1-2 (2010): 171-88.
1820:
672:
In the past, people ate Poon choi with rice only, but now they have more choices. They may choose other carbohydrates, like noodles or
575:
If villagers do not hold a Poon choi feast, it means, for example, that a village does not approve of or accept a particular marriage.
925:
891:
734:
1161:
323:
festival meal composed of many layers of different ingredients. It is served in large wooden, porcelain or metal basins called
360:, who had been driven south of the mainland by a series of barbarian invasions in China between the 13th and 17th centuries.
263:
155:
169:
1040:
635:
specialised stores, like 八味香帝皇盆菜專門店, 洪運正宗盆菜, Poon choi has become a meal that people can enjoy anywhere and anytime.
1835:
1825:
1799:
1675:
1154:
1135:
1651:
508:
It contributes to the attractiveness of Poon choi if dried noodles with egg are put on top to symbolise a crown.
838:
1840:
1830:
1730:
1361:
417:
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1643:
1581:
1491:
457:
38:
1735:
1702:
1033:
242:
1720:
1601:
1097:
132:
1311:
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529:
1611:
1571:
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1476:
1356:
1241:
1231:
1667:
1506:
1411:
935:
364:
festivals, ancestor worship and other local events as an expression of village dining culture.
77:
1779:
1659:
1576:
1481:
1416:
1391:
1177:
1120:
1102:
1082:
921:
730:
724:
320:
1789:
1784:
1501:
1446:
1406:
1261:
1125:
200:
1794:
1774:
1526:
1346:
1266:
1130:
401:
373:
357:
895:
454:: A trip to the mountains is required to gather firewood, which must be chopped to size.
221:
680:
Those who prefer a reasonable price can have a tasty meal with more common ingredients.
1756:
1556:
1516:
1296:
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992:
1814:
1683:
1591:
1561:
1546:
1536:
1421:
1396:
1226:
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235:
784:
1761:
1441:
1371:
1336:
1271:
1236:
1196:
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377:
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207:
489:
Attentive layering of the ingredients contributes to the taste of the whole dish.
1521:
1471:
1451:
1431:
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1251:
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1206:
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88:
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1326:
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24:
448:
Three days are traditionally required for preparing and cooking the meal.
128:
1626:
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277:
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1401:
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532:
in the autumn and winter or on special occasions throughout the year.
1586:
1511:
1306:
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1201:
1067:
918:
Xianggang jie qing feng su mei shi : pen cai, jiu da gui, su cai
842:
525:
433:
356:
In any event, Poon choi is associated with the early settlers of the
343:
troops invaded Song China, the young Emperor fled to the area around
316:
1146:
920:(Chu ban. ed.). : Zhonghua wen jiao jiao liu fu wu zhong xin.
809:"Poon Choi (Giant Basin Feast) – intangible heritage in Hong Kong"
856:
1025:
673:
1150:
1029:
335:
According to tradition, Poon choi was invented during the late
18:
723:
Tim Winter; Peggy Teo; T.C. Chang, eds. (24 September 2008).
978:
282:
268:
785:"Pun Choi Is Purely Hong Kong (The Wall Street Journal)"
226:
212:
1749:
1713:
1694:
1635:
1184:
750:
748:
746:
372:Poon choi includes ingredients such as pork, beef,
276:
262:
255:
247:
241:
234:
220:
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199:
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182:
168:
154:
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114:
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94:
84:
916:Tai, zuo zhe Wu Meimei ; zhu bian Li (2006).
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802:
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726:Asia on Tour: Exploring the Rise of Asian Tourism
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8:
940:: CS1 maint: multiple names: authors list (
68:
524:Poon choi is often served during religious
1169:
1155:
1147:
1048:
1034:
1026:
456:In ancient times when people did not have
191:
67:
911:
909:
907:
905:
778:
776:
49:of all important aspects of the article.
16:Cantonese meal served in a communal bowl
715:
933:
536:Cultural values in the walled villages
142:
45:Please consider expanding the lead to
7:
676:, depending on their eating habits.
352:Association with the New Territories
14:
1005:simple arithmetic 660 x 12 = 7920
807:Siu Chui Yi (23 September 2010).
541:1. Showing gratitude to ancestors
466:: Buy plenty of fresh ingredients
127:
76:
23:
283:
269:
248:
103:
93:
37:may be too short to adequately
227:
213:
175:
161:
47:provide an accessible overview
1:
1821:Cantonese words and phrases
595:Poon choi is a traditional
1857:
1800:History of Chinese cuisine
1676:Osaka Wrestling Restaurant
1136:History of Chinese cuisine
729:. Routledge. p. 269.
444:Preparation of ingredients
307:(pronounced: pun4 coi3 in
1770:
1652:Shogun and Little Kitchen
1116:
1063:
783:Ma, Amy (28 March 2009).
591:Poon Choi Characteristics
428:, duck feet, goose feet,
294:
190:
150:
122:
75:
1731:One bowl with two pieces
1362:Hong Kong-style milk tea
156:Traditional Chinese
1582:White sugar sponge cake
1492:Singapore style noodles
1016:"香港举行"万人盆菜宴" 打破世界纪录(图)"
458:liquefied petroleum gas
170:Simplified Chinese
613:Reasons for popularity
1721:Hong Kong tea culture
1602:Yeung Chow fried rice
549:2. Teamwork and unity
530:Cantonese restaurants
1337:Flame on the iceberg
1312:Dried shredded squid
1292:Crispy fried chicken
839:"長年「 盤滿缽滿 」食 「 盆菜 」"
756:"What Is Poon Choi?"
694:Cuisine of Hong Kong
133:Media: Poon Choi
1612:Yin Yang Fried Rice
1572:White boiled shrimp
1567:Water chestnut cake
1357:Honey walnut shrimp
789:Wall Street Journal
319:, is a traditional
115:Serving temperature
72:
1668:The God of Cookery
1507:Shrimp roe noodles
1412:Paper wrapped cake
1098:Salt-baked chicken
898:on 6 January 2013.
557:3. Family lineages
432:and Chinese white
345:Guangdong Province
1836:Cantonese cuisine
1826:Hong Kong cuisine
1808:
1807:
1780:Cantonese cuisine
1660:The Chinese Feast
1577:White cut chicken
1482:Seafood birdsnest
1417:Peanut butter bun
1392:Mango pomelo sago
1178:Hong Kong cuisine
1144:
1143:
1121:Hong Kong cuisine
813:wordpress.com.com
298:
297:
290:
289:
264:Yale Romanization
201:Standard Mandarin
141:
140:
64:
63:
1848:
1790:Macanese cuisine
1785:Shanghai cuisine
1736:Private kitchens
1502:Steamed meatball
1447:Rice noodle roll
1407:Ox-tongue pastry
1262:Chinese herb tea
1242:Buddha's delight
1232:Bird's nest soup
1171:
1164:
1157:
1148:
1126:Macanese cuisine
1050:
1043:
1036:
1027:
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983:
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899:
894:. Archived from
888:
861:
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846:
845:on 17 July 2010.
841:. Archived from
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824:
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608:Modern Poon choi
579:Manner of eating
520:Cultural aspects
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1841:Communal eating
1831:New Territories
1811:
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1795:Chinese cuisine
1775:Beijing cuisine
1766:
1745:
1709:
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1527:Sweetheart cake
1347:Ham and egg bun
1267:Chinese sausage
1180:
1175:
1145:
1140:
1131:Chinese cuisine
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475:: Stew the pork
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358:New Territories
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183:Literal meaning
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105:Region or state
95:Place of origin
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32:This article's
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1757:Cha chaan teng
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1557:Tofu skin roll
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1517:Sorrowful Rice
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1297:Deuk Deuk Tong
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1234:
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1199:
1194:
1192:Almond biscuit
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1007:
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892:"香港盆菜淵源、文化和演變"
862:
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464:The second day
445:
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400:, crab, dried
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332:
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257:Yue: Cantonese
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195:Transcriptions
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41:the key points
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1477:Sea cucumber
1442:Red bean ice
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1272:Cocktail bun
1237:Biscuit roll
1197:Almond jelly
1107:
1078:Yong tau foo
1010:
1001:
987:
979:"八味香帝皇盆菜專門店"
959:
950:
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896:the original
851:
843:the original
816:. Retrieved
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760:wisegeek.com
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426:chicken feet
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337:Song dynasty
334:
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243:Romanization
208:Hanyu Pinyin
65:
55:October 2021
52:
36:
34:lead section
1644:The Banquet
1522:Stinky tofu
1472:Sausage bun
1457:Roasted pig
1452:Roast goose
1432:Put chai ko
1277:Coconut bar
1252:Cha siu bao
1247:Cart noodle
1207:Banana roll
857:"元朗六鄉 + 屯門"
643:Convenience
597:food system
565:4. Equality
376:, chicken,
368:Ingredients
89:Main course
1815:Categories
1703:Magic Chef
1532:Swiss wing
1467:Saang mein
1352:Haw flakes
1322:Egg waffle
710:References
499:chopsticks
493:Appearance
228:p'en ts'ai
222:Wade–Giles
186:basin-dish
1695:TV series
1617:Yuenyeung
1542:Taro cake
1487:Shahe fen
1427:Poon choi
1327:Fish ball
1287:Cream bun
1217:Beef ball
1108:Poon choi
936:cite book
818:12 August
765:12 August
430:bean curd
406:fishballs
390:shark fin
321:Cantonese
309:Cantonese
305:puhn choi
301:Poon choi
270:pùhn choi
146:Poon choi
109:Hong Kong
99:Hong Kong
70:Poon Choi
39:summarize
1627:Zhaliang
1597:XO sauce
1437:Rapeseed
1377:Jin deui
1332:Fishcake
1317:Egg tart
1257:Char siu
1222:Beef bun
1103:Kiu nyuk
1088:Ham choi
1083:Choi pan
993:"洪運正宗盆菜"
688:See also
626:Location
622:people.
485:Layering
416:, dried
412:, dried
402:mushroom
394:fish maw
278:Jyutping
249:pun choi
1741:Yum cha
1726:Siu yeh
1714:Culture
1622:Zha cai
1607:Yi mein
1552:Tea egg
1497:Siu mei
1462:Rousong
1402:Nuomici
1387:Lai fun
1382:Kai-lan
1367:Hot pot
1342:Got fan
1302:Dim sum
1093:Hee pan
1073:Lei cha
668:Variety
526:rituals
422:pigskin
386:ginseng
382:abalone
339:. When
313:pén cài
284:pun coi
214:pén cài
1750:Places
1706:(2005)
1687:(2009)
1679:(2004)
1671:(1996)
1663:(1995)
1655:(1992)
1647:(1991)
1587:Wonton
1512:Shumai
1307:Douhua
1282:Congee
1212:Bao yu
1202:Bakkwa
1068:Jiaozi
924:
733:
440:choi.
434:radish
418:shrimp
341:Mongol
331:Origin
317:pinyin
126:
85:Course
1636:Films
1372:Jerky
512:Taste
410:squid
398:prawn
236:Hakka
1185:Food
942:link
922:ISBN
820:2012
767:2012
731:ISBN
674:udon
378:duck
374:lamb
325:poon
414:eel
315:in
311:),
303:or
118:Hot
1817::
968:^
938:}}
934:{{
904:^
865:^
828:^
811:.
797:^
787:.
775:^
758:.
745:^
501:.
436:.
424:,
420:,
408:,
404:,
396:,
392:,
388:,
384:,
380:,
176:盆菜
162:盆菜
1170:e
1163:t
1156:v
1049:e
1042:t
1035:v
1018:.
995:.
981:.
944:)
930:.
859:.
822:.
791:.
769:.
739:.
57:)
53:(
43:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
