---
title: "《盆菜》─香港經典美食 - FoodNo1.com"
description: "盆菜選用材料可以是包羅萬有，但常用有以下品種：蘿蔔、沙葛、豆卜、荀蝦、芽菇、豬皮、門蟮乾、石班肉、土魷、扣肉、冬菇、五花肉、炸枝竹、蝦丸、鯪魚丸、蠔豉、髮菜、瑤柱..."
url: "https://www.foodno1.com/ch-dishes-menu/fish/70-fna70.html"
date: "2026-05-29T17:12:21+00:00"
language: "zh-TW"
---

#  《盆菜》─香港經典美食

  [特色食譜](https://www.foodno1.com/foodno1dailyrecipes/dir/227-ingredient-1/216-special-recipes.html)    2007年10月09日    點擊數: 35626

![](https://www.foodno1.com/images/happykitchen/pot-dish.jpg)

**《盆菜》典故：**

《盆菜》顧名思義，即以容量較大的盆器盛裝的菜餚。

 相傳明代時期，倭寇屢犯中國沿海地區，燒殺搶掠，無惡不作，朝廷即派戚繼光率領“戚家軍”平倭，每打勝仗，百姓家家烹製美食犒勞軍隊，因菜餚太多，遂合裝一盆，因味道鮮美，深得“戚家軍”全體將士的喜愛，終於打退倭寇，英名留世。《盆菜》也因此流傳下來，現住廣東東南沿海及香港新界圍竹一帶，仍然流行以《盆菜》奉待客人的風俗習慣，經過幾百年不斷的菜式改良，現以“色、香、味、型”及營養價值達到了最高境界。

 選用材料可以是包羅萬有，但常用有以下品種：蘿蔔、沙葛、豆卜、荀蝦、芽菇、豬皮、門蟮乾、石班肉、土魷、扣肉、冬菇、五花肉、炸枝竹、蝦丸、鯪魚丸、蠔豉、髮菜、瑤柱、鮑魚、燒鵝、燒肉、油雞、鮮蝦。

 按原料季節的變化和品嘗各要求選用以上品種，共分九層或十層，寓意“長長久久”“十全十美"，由底至上層層疊起，錯落有序，馥郁濃厚，美味可口。

**貼士：**

1\) 盆菜除了可以因應時令而調改外，也可以因以個人喜歡已採用。在滾燙的湯茨中亦可加入菜蔬進食。

2\) 盆菜中因放置大量肉類及高脂食物，故不宜經常食用。

![](https://www.foodno1.com/images/happykitchen/pub-choi2.jpg)

食物備用

![](https://www.foodno1.com/images/stories/food-image/dried-oyster.jpg)

![](https://www.foodno1.com/images/happykitchen/pot-dish03.jpg)

![](https://www.foodno1.com/images/happykitchen/pot-dish02.jpg)

![](https://www.foodno1.com/images/stories/food-image/dried-mushroom.jpg)

![](https://www.foodno1.com/images/stories/food-image/faichoi.jpg)

![](https://www.foodno1.com/images/stories/food-image/gichauk.jpg)

撰文/攝影：食客

- [ 蝦 ](https://www.foodno1.com/component/tags/tag/%E8%9D%A6.html)
- [ 鮑魚 ](https://www.foodno1.com/component/tags/tag/%E9%AE%91%E9%AD%9A.html)
- [ 盆菜 ](https://www.foodno1.com/component/tags/tag/%E7%9B%86%E8%8F%9C.html)

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