City card "Pot dish" culture

Perhaps when it comes to Hong Kong cuisine, the first thing that comes to your mind may be milk tea with stockings with Hong Kong characteristics, or the authentic street snack egg. But, then, do you know the big pots of vegetables in Hong Kong? A big pot dish means to put all the meat dishes in a big pot one by one, which is all-encompassing, and it can be said that it is full of color, flavor and taste. Then, next, I will take you to understand the model of food culture in Hong Kong.

Hong Kong people have always had the custom of eating large pots of vegetables during the Spring Festival. The so-called "pot dishes" are the dishes cooked one by one, with layers of meat and vegetables stacked in a pot for a banquet. A pot of dishes can contain all kinds of dishes.

There are different opinions about the origin of Hong Kong potted vegetables. Some people say that potted vegetables are the ancestor of "Yipin Pot". According to legend, at the end of the Southern Song Dynasty, Emperor Song (last day and last night) passed through the New Territories, hungry and cold. The local residents hoped to be hospitable, but they couldn't find a large number of utensils for holding dishes in a hurry. The residents used a big wooden basin to hold dishes in a hurry, so there was a "pot dish". What is certain, however, is that the original origin of potted vegetables is "common people", which is closely related to the development of ancestral temples in South China.

There are big ancestral halls in clan villages in the south, where villagers worship their ancestors and hold weddings and funerals. It is a tradition for people with the same surname * * * to get together to eat potted vegetables. Pot dishes have always been a traditional dish that must be selected for festive festivals in the countryside. It has the advantages of saving tableware and the beautiful meaning of "perfection", "perfection", "reunion" and "prosperous business with pots full".

Traditional methods of making potted dishes are handed down from father to son, or given and received by villagers. In terms of materials, pigs, chickens, ducks, abalone, ginseng, wings, belly, fish, shrimp, mushrooms, fish balls, etc. can be used as the main dishes of potted dishes; The ingredients are squid, pigskin, bamboo, radish and so on. The dishes are cooked first, and then layered into the basin. The bottom layer is filled with materials that are easy to absorb the sauce, such as radish, pigskin, bamboo and so on. Braised pork in the middle, chicken, duck, fish and shrimp on the top. When you eat it, you eat it layer by layer, and it is more delicious than one layer.

However, nowadays, potted vegetables are usually packed in large pots which are convenient for heating, such as ceramics or metals. The whole pot is eaten while it is hot on the fire, and it is full of fire and steam.