Poon choi (盆菜, pén cài)

Often translated as "big bowl feast (大盤菜, dà pán cài)," "basin cuisine (盆菜, pén cài)," or "Chinese casserole (砂鍋菜, shā guō cài), poon choi originated from the New Territories in Hong Kong (香港新界, xiāng gǎng xīn jiè), where it got it starts as a celebratory dish for guests visiting the villages. Primarily composed of choice cuts of meat and the best fresh and dried seafood, the story goes that poon choi leaves out lower-priced vegetables out of respect for guests. Although not specifically Spring Festival-related, poon choi is a popular choice for New Year reunion dinners (年夜飯, nián yè fàn) both in Hong Kong and increasingly around China.

來源：The Beijinger
編輯：萬月英