Poon Choi has a long history of appearing as a Hakka dish, also known as Big Plate Cuisine, which is derived from the traditional Hakka saying "Fat Choy Big Plate Cuisine," and as the name implies, it is a large plate in which food is put together to create a unique flavor. The richness of the ingredients is layered on top of each other on a large plate, with the ingredients that are most likely to absorb the juices being placed underneath. When you eat, you eat one plate at a time, one layer at a time, and the juices mingle to create a rich, tangy flavor that makes you feel like you're getting into a good scene.

Poon Choi, this originated in Yuen Long village of traditional dishes, a pot of food can be a collection of a hundred dishes and a hundred flavors, *** Metallurgical a furnace, the basic principle is "and taste". In the past, when there were celebrations in the countryside, they would be served in an open space with wooden tables and benches, heated by charcoal, and everyone would gather around the hot pans of dishes to savor and celebrate. People like to eat ponzu on New Year's holidays, ponzu has the meaning of celebration and reunion.

Poon Choi

Wai Tsuen, Yuen Long, Hong Kong, promotes Poon Choi to the world as the signature dish of the place (Wai Tsuen Cuisine); about the origin of Wai Tsuen Cuisine. Foodie Towers explains that the Yuen Long plain is a land of fish and rice, rich in raw materials. But there are also some lesser-known reasons. For example, clans with a bit of history were rich, self-sufficient and self-employed, and had plenty of food and clothing. Parents are afraid of the second generation of the ancestors to go out to cause trouble, more ways to marry them aunt, allow them to smoke, so that they cat at home all day. When the young masters stayed at home, of course, they ate breakfast and wanted to have lunch, and when they ate lunch, they wanted to have dinner, forcing the cooks to do everything they could to satisfy their appetites. The local, tasty and varied Wei Village dishes were born.

Pot dishes than the origin of the "a pot" is more rich in local flavor, seemingly coarse pot dishes essence of the cooking method is very careful, respectively, after frying, deep-frying, burning, boiling, stewing, brining, and then layer after layer of pots into the inner more Qiankun, by the chicken, duck, fish, oysters, bamboo, turnips, mushrooms, pork and other raw materials. The inside of the dish is even more special. Poon choi is also in line with the traditional Chinese clan law, a table of diners only eat a pot of food, symbolizing reunion, a peaceful weather. With chopsticks in hand, everyone keeps rummaging around in the basin, which will surely present an interesting scene, and the deeper the dish is in the basin, the fresher it tastes. Traditionally, potted dishes are loaded in wooden pots, but now most of them are in stainless steel pots, and some restaurants use casseroles, which can be heated at any time and have the characteristics of hot pots.