迷你福气盆菜 Mini Fortune Poon Choy
SKU: RX7.2当一家人手持筷子吃盆菜的时候，会由上至下逐层逐层吃下去，在盆中不停地翻找，享用时所营造的那种乐也融融的团圆氛围，所有的一切归根到底的是难得的"和味"享受定然会呈现出情趣盎然的情景。
The traditional actual cooking method of Poon Choy is very exquisite, it is inclusive of fried, baked, boiled, simmered, marinated, and then layered into pots. How can we make fresh and delicious traditional Poon Choy without fresh ingredients? Poon Choy, on the other hand, means reunion, a sense of prosperity, and more importantly, traditional Poon Choy is served by the Hong Kong people for worship and festive banquets in the ancestral hall，it is disrespectful If used only cheap, canned food, frozen seafood, ready-to-eat products. So Ruixi's Poon Choy has the essence of our own homemade.
To enjoy Poon Choy with family and friends, we will eat layer by layer from top to bottom, rummaging in the pot constantly, the happiness and harmonious reunion atmosphere that will definitely present a scene full of fun.
9年前盆菜风还没在马来西亚盛行，当时“阿替私人厨房”积极地在家学做起盆菜。过后盆菜风气盛行，接下来的农历新春期间家家户户都开始以盆菜为主打年菜，方便又大器。考虑到现代小家庭的吃货朋友，我们决定推出迷你版的“福气盆菜“，
瑞熙迷你盆菜
我們只使用自家上湯
(雞骨，雞肉，豬瘦肉, 干貝和香料為底味)
四小時的熬煮至鮮奶白色
材料有
桂花魚鰾
如意卷(新鮮手打膠魚，蘆筍，蘿蔔，紫菜)
蔥香鹵雞捲
福建肉丸子
日本蟹柳，日式毛豆
吧生芋
湯鹵大白菜與紅白蘿蔔
紅燒小鮑魚，干貝
每份足三人享用
只需要解凍，開封慢火煮滾
火鍋式享用即可
瑞熙的干贝鸡汤盆菜，使用严选干贝，温体鸡和新鲜白菜熬煮出天然鲜甜汤头，保持传统也创新式地呈现盆菜组合。
瑞熙的迷你版盆菜，可供2-3人享用。我们改用耐烧的铝箔餐盒, 想吃的时候可以直接以文火慢煮，像火锅围炉般越吃越好味。瑞熙想呈现新创清爽组合，无骨无肥材料，好让全家大小都喜欢。我们也会真空冷冻处理，选用可烧热铝制碗, 好让顾客方便享用，你知道啦，农历新年，多忙。
Nine years ago, before the poon choy style was prevalent in Malaysia, "Ahtee Private Kitchen" actively learned to make poon choy at home. After that, poon choy atmosphere prevailed, and during the following Lunar New Year, every household began to use poon choy as the main New Year dish, which was convenient and fufilling. After starting our own brand "Ruixi LiangPin", we decided to launch a mini version of "Fu Qi Poon Choy", which uses only homemade dishes that children and adults love, such as scallion braised chicken rolls, Fujian fried meatballs, Ruyi spring rolls with fish paste, Gui Hua Fish Maw, Japanese edamame, red and white radish and cabbage marinated in soup, fried taro sticks, crab fillet and braised small abalone, which symbolize the vitality of the year.
Ruixi's “Scallop Chicken Soup", which uses premiun selected dried scallops, fresh from farm chicken and fresh cabbage keeping the tradition and also presenting the poon choy combination innovatively.
Ruixi's mini version of poon choy can be enjoyed by 3 peoples. We switched to a burn-resistant aluminum foil lunch box, which can be slowly cooked directly over stove. You may serve it like a hot-pot style, the longer simmering the better it tastes.
翻热步骤很简单，
1）只需要于室温解冻大约一小时，把铝盖掀开直接放于火炉上以小火煮热即可，还可以边热边吃哦！
2）无需解冻，直接放于蒸笼 蒸个30份钟即可享用
The reheating steps is simple,
1) Thaw at room temperature for about an hour, remove lid and put it directly on the stove to cook over low heat. You can enjoy it as hot pot.
2) No thawing needed, direct bring to steam for 30minutes.
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