Poon Choi

Poon Choi (Simplified/Traditional Chinese: 盆菜; Pinyin: Pén cài; Cantonese: pún choi) is a Cantonese communal feast in which roasted meats, seafood, tofu, and vegetables are layered in a large basin and shared at the table. It is closely associated with Hong Kong New Territories village festivals and wedding banquets, and is named among Guangfu dishes on Guangdong Food.

Characteristics

Presentation is vertical layering rather than plated courses: denser or longer-cooking items sit lower, with prized roast meats and seafood toward the top. Diners dig through layers together. Flavor is savory-rich from braising sauces, roast meats, and dried seafood stock notes.

Ingredients (overview)

Typical layers may include dried seafood, roast pork or Char Siu, chicken, shrimp, fish balls, tofu skin, mushrooms, radish, and greens. Exact stacks vary by village hall and caterer; the basin itself is as symbolic as any single ingredient.

History and culture

Village feast tradition of the Pearl River Delta and Hong Kong New Territories, listed in plain text among Guangfu classics on Guangdong Food alongside Braised Pigeon. Urban restaurants later popularized restaurant-scale versions for Chinese New Year and large gatherings.

Serving and variations

Shared banquet centerpiece. See Guangdong Food, Hong Kong Food, and Braised Pigeon.

See also

• Guangdong Food
• Hong Kong Food
• Braised Pigeon
• Char Siu
• Roast Goose
• Buddha's Delight
• List of dishes (A-Z)