Poon Choi is a traditional food in the New Territories of Hong Kong. It has a history of hundreds of years and is a kind of chowder. Traditional Poon Choi is served in wooden or antimony pots. During every festive occasion, such as moving into a new home, consecrating an ancestral hall or lighting up New Year lights, Poon Choi feasts are held in villages in the New Territories. Introduction Poon Choi is a Hakka dish that has been around for a long time. It is also generally called a large plate dish. The large plate dish is derived from the traditional "rich big plate dish" of the Hakka people. As the name suggests, Poon Choi is to use a big plate to serve all the food. Put it inside and blend it together to create a unique flavor. Rich ingredients are stacked layer by layer on the large plate, and the ingredients that absorb the sauce most easily are usually placed at the bottom. When eating, you eat each plate, layer by layer, the juices blend together, and the taste is rich and fragrant, making you feel like you are getting into a good mood. Poon Choi, a traditional dish originating from the surrounding villages of Yuen Long, can contain hundreds of vegetables and flavors, and can be cooked in one pot. The basic principle is "harmony". In the past, when there were festive events in the countryside, they would be held in an open place with a wooden platform and benches, heated with charcoal, and everyone would gather around the hot Poon Choi to taste and celebrate. People like to eat Poon Choi during festivals, and Poon Choi has the meaning of festive reunion