China News Service, February 8th. According to the US "World Journal" report, Chinese restaurants in Southern California in the United States have launched a variety of seafood bon choi and Buddha jump wall bon choi during the Spring Festival, bringing together abalone, sea cucumber and other delicacies, considering the epidemic to limit the number of gatherings. Five sizes for 5 to 6 servings and 10 to 12 servings.
Poon Choi, a symbol of auspicious reunion and wealth, is particularly meaningful in the shadow of the epidemic, and its sales are booming.
The Chinese restaurant Sham Tseng Roasted Meat in Monterey Park hangs the banner that accepts New Year’s reservations at the entrance of the store. The owner Mr. Liu said that they are the first restaurants in Southern California to make Hong Kong-style Poon Choi. The taste of Poon Choi they made is authentic and contains the original Abalone, fish maw, sea cucumber, oyster sauce, hair vegetable, scallops, yellow chicken, roast duck, roasted meat, vegetables and other ingredients can be described as a collection of delicacies of mountains and seas.
Most of these ingredients come from Hong Kong. Many ingredients are now increasing in price. However, considering the public's acceptance, the prices have not risen sharply this year.
He said that because of the epidemic, large-scale dinners were not possible, so in addition to the traditional bon choi servings of 10 to 12 people, they also introduced bon choi for 5 to 6 people. The price is $238 for 12 people and $108 for 5 people.
It is estimated that 300 to 400 pieces of Poon Choi can be sold during the Spring Festival.
He also recommends that everyone book at least one day in advance.
In addition to Poon Choi, there are also stores offering braised big yuan hoof.
The boss said that just like Poon Choi, Yuan Ti means auspiciousness, and hopes that everyone can still enjoy the joy of festive food during the epidemic.
The well-made Xiaoya House for pastry and dim sum is well-known in the Chinese circle. It also offers New Year dishes. The set menu for 8 to 10 people includes Buddha Jumping Wall, Kabayaki Eel Rice Cake, Sweet and Sour Yellow Fish, Dried Bamboo Shoots (Hoof), Tomato Sauce Prawns etc.
There are abalone, sea cucumber, scallops, fish skin, dried bamboo shoots, taro, pork ribs, pork horns, imitation shark fin, quail eggs and other ingredients in the Buddha Jumping Wall. It is also a Chinese New Year delicacy not to be missed.
888 Haizhen launched a "blessed pot" of Poon Choi. The manager Lucy said that from the current reservation situation, 6-person pots are selling well, while in previous years it was popular for 10 people.
They didn't intend to sell large portions, but some people came to make reservations one after another.
The Poon Choi reservations on New Year's Eve are the hottest, and she recommends that people make reservations two days in advance.
The Michelin restaurant "Jiangnanchun" launched the Buddha Jumping the Wall. The owner, Master Zhang, said that the Buddha Jumping the Wall uses 18 kinds of ingredients such as abalone, sea cucumber, taro, fresh bamboo shoots, pleurotus eryngii, ham, and chestnut, commonly known as 18 Luohan.
These ingredients are slowly fed with broth and good Shaoxing Huadiao Liquor. It takes about three hours and is delicious and fragrant.
The Buddha jumps over the wall and requires guests to bring their own pot to book.
(Zhang Hong)