There are several renditions of how poon choi (in Hakka) or pen cai (Mandarin) came to be, but the general consensus is that it was first made by Hakka villagers who gathered whatever ingredients they had and cooked them in a wooden bucket sometime during the Song Dynasty (AD1132-1279). The food was then served to a visiting emperor, an emperor...
There are several renditions of how poon choi or pen cai came to be, but the general consensus is that it was first made by Hakka villagers who gathered whatever ingredients they had and cooked them in a wooden bucket sometime during the Song Dynasty .
These days, pen cai is a symbol of abundance. How could it not be with its layer upon layer of premium ingredients such as abalone, prawns, roast pork, shitake mushrooms, black moss, or sea cucumber? Into the clay pot goes an umami-rich broth made from clams, fish bones and pork ribs. As they sit in the broth, the ingredients release their aromatic flavours, saturating it even further. The result is a comforting, tasty brew that’ll make you feel prosperous just from the bulging of your very satisfied belly after eating it.[embed]https://www.instagram.
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