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The Making of Pun Choi Basin Food
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- Villagers of Tai Po Tau Tsuen prepared ingredients for the basin feast
Villagers of the Tang clan of Tai Po Tau Tsuen preparing ingredients for the basin feast.
- Villagers of Sheung Shui used the traditional stove to cook the basin feast
After their Autumn Ancestral Worship, villagers of the Liu clan of Sheung Shui used the traditional stove to cook the basin feast.
- Villagers of Sheung Shui layer cooked food into the basins
Villagers of the Liu clan of Sheung Shui joining up to layer cooked food into the basins. The process is also known as “da pun”.
- Villagers of Sheung Shui enjoyed the basin feast
After their Autumn Ancestral Worship, villagers of the Liu clan of Sheung Shui enjoyed the basin feast.
- Some ingredients used for basin feast: shitake mushrooms and pork rind
Some of the ingredients used for basin feast of Ma Tin Tsuen in Shap Pat Heung, Yuen Long: shitake mushrooms and pork rind.
- Stainless steel basins used as containers in the basin feast
Stainless steel basins used as containers in the basin feast of Ma Tin Tsuen in Shap Pat Heung, Yuen Long.
- The cook is preparing the pork belly
The cook of basin feast is preparing the pork belly. (The basin feast of Ma Tin Tsuen in Shap Pat Heung of Yuen Long)
- Cooked pork is rinsed under cold water
Cooked pork is rinsed under cold water. (The basin feast of Ma Tin Tsuen in Shap Pat Heung, Yuen Long)
- Ingredient preparation for the basin food (1)
Ingredient preparation for the basin feast. (The basin feast of Ma Tin Tsuen in Shap Pat Heung, Yuen Long)
- Ingredient preparation for the basin food (2)
The cook of basin feast is adding corn starch, tangerine peel, pepper, spring onion, parsley, sesame oil into the minced dace and pork; the mixture is next stirred repeatedly. (The basin feast of Ma Tin Tsuen in Shap Pat Heung, Yuen Long)