Affected by Covid-19, our company did not go out to celebrate this year, but had a very delicious Poon Choi banquet.

Every ingredient is great, including black moss, dried oysters, big fried prawns, chicken, duck feet in abalone sauce, mushrooms in oyster sauce, fried squid, hometown-braised pork belly, sliced conch pieces in abalone sauce, fried fish balls, cuttlefish balls, satay-braised pork skin, braised bean stick, fish belly in abalone sauce, wild black fungus, spiced taro, braised radish, braised vegetables, braised lotus root in red beancurd sauce.

Affordable, with so many ingredients, needs only HK$498 !  The price does not affect its taste. More importantly, it is 100% made in Hong Kong, with its own factory in the town.  Apart from celebration, it means a little contribution to Hong Kong's economy.  Hong Kong people will always stand on the side of ourselves.

Note: Poon choi or puhn choi (pronounced: pun4 coi3 in Cantonese), pén cài in pinyin, is a traditional Cantonese dish once common throughout Southern China. It first spread to the walled villages in the New Territories, Hong Kong, and then to the rest of the territory. It is a Cantonese cuisine served in large wooden, porcelain or metal basins due to the communal style of consumption. The Chinese name, transliterated as Poon choi, has been variously translated as "big bowl feast", "basin cuisine" or "Chinese casserole".

According to tradition, Poon choi was invented during the late Song Dynasty. When Mongol troops invaded Song China, the young Emperor fled to the area around Guangdong Province and Hong Kong.   To serve the Emperor as well as his army, the locals collected all their best food available, cooked it. But there were not enough serving containers available, so they put the resulting meal in large wooden washbasins.