The pots for ponzu can be used, as long as they are cleaned after use, they can be used again and again.

Eating ponzu can be used on an induction cooker, but the premise is that the pot for ponzu must be an iron pot that can be held by a magnet, and aluminum pots and other pots that can't be held by a magnet can't be used on an induction cooker.

Traditionally, ponzu was served in wooden pots, and the ingredients were discharged one after another. However, nowadays, in order to eat hot ponzu, the containers are gradually replaced by metal vessels such as copper, antimony, and tin foil pans instead of bulky wooden pans, or even plastic pans. In addition, this change is also related to the wooden pots are easy to hide dirt, easy to store, difficult to add and maintain, as well as environmental health reasons, gradually replaced by tile pots or metal pots.

Takeaway ponzu is usually packaged in very delicate and portable metal or tile pots, so that consumers can enjoy it at home over a slow fire using a cassette fire boiler.

The food culture of Poon Choi

The ingredients of Poon Choi are not specified, but generally include radish, bamboo, squid, pork skin, mushrooms, chicken, pangolin balls, and braised pork, and many Poon Choi nowadays may even include dried flower pots, prawns, hairy vegetables, oyster sauce, and eel. Among them, the braised pork is the essence of the whole Poon Choi, and it is also the one that takes the most effort to make.

The food in the Poon Choi is arranged from top to bottom in a certain order, one layer on top of the other. The top layer contains the more expensive items that need to be eaten first, such as chicken and prawns, while the bottom layer contains ingredients that can easily absorb the juices, such as pork rinds and radishes. When you eat ponzu, you will eat it layer by layer from top to bottom.

Anciently, Poon Choi was made in the traditional way, mainly using, nanmai (fermented soybean milk) and black bean paste for flavoring. And modern ponzu is usually cooked with bean paste, head pump, nanmilk, etc., and never add additives such as monosodium glutamate (MSG). Some people may ask why it is often necessary to make reservations three days in advance to cook a traditional Poon Choi dish. The reason is simple: cooking a traditional Poon Choi dish is a very complicated and laborious task. It is because it is a lot of work and hard work to prepare and cook a traditional dish in the ancestral hall with the authentic countryside flavors.

Reference: Baidu Encyclopedia - Poon Choi