Poon choi is the Cantonese pronunciation of “basin meal”. It is a popular dish served on the Lunar New Year, for it signifies family reunion, abundance and affluence in the coming year. Various most prized ingredients would be added in poon choi, such as roast duck, prawns, dried oysters and abalones.

This video features poon choi produced by chef Jacky Lam, a renowned Cantonese cuisine expert from Macau. First-class ingredients, professional skills and unique abalone sauce, the three elements mainly form Lam's style of poon choi.

Full text of the video transcript:

I'm Jacky Lam (Lin Zhenguo). I'm from Macau. I've been a chef for more than 50 years.

For a family, to make a dish so complicated like poon choi is very difficult. It requires the skills of professional chefs to make poon choi of good quality. Portable poon choi can be brought back home and shared by family and friends.

The taste of our poon choi is almost the same as those sold in the restaurants. Sometimes I feel that ours are more delicious than theirs. 

To eat poon choi during Spring Festival symbolizes family reunions and good fortune. For example, the abalone looks like a gold ingot, which represents wealth, and the duck web seems to be grabbing money, which represents money-possessing.

In terms of seafood ingredients, only those passing our strict selections can enter my style of poon choi. 

Our poon choi is cooked with abalone sauce, which is the soul of this dish, and it's rich in flavor.

Translated by Wu Qin (intern), Lyu Yun
Supervised and Edited by Lyu Yun
Video editors: Wu Qin (intern), Lu Kaisheng, Zhen Zhiliang
Source: Douyin account of Gourmet Guide (Meishi Daoba, 美食导报）