Peng Cai, literally means food served in a basin. This is a Chinese dish traditionally prepared and served in a large basin or casserole during festive or special occasions.
Peng Cai is a communal dish, the pot is placed in the middle of the table and everyone takes food from it.
This is an exceptional dish as it is composed of many layers of different ingredients. These ingredients are separately prepared, sometimes days in advance; before combining in a casserole.
There are no fixed rules as to what should be included in the dish, you can choose the ingredients base on personal preference. Common ingredients include duck, chicken, pork, prawns, abalone, sea cucumber, fish maw, dried mushrooms, dried oysters, radish, cabbage and many more.
Usually, ingredients that absorb the broth such as radishes, beancurd and cabbage are place at the bottom of the pot; while meat, seafood and more lavish ingredients are place on the top.
Attentive layering of ingredients contribute to the taste of the whole dish.
I prepared this Peng Cai to celebrate the Yuan Xiao festival which falls on the fifteenth day of the first month of the Lunar Calendar. It marks the final day of the Chinese New Year celebrations.
Filled to the brim with layers of premium delicacies, this dish is so flavourful and luscious that it will get everyone excited.
Pot To Plate 