My friend invited us to attend a “Poon Choi” feast the day before the Qing Ming Festival ( http://en.wikipedia.org/wiki/Qingming_Festival) at his clan’s houses in Yuen Long, New Territories. He comes back to Hong Kong twice a year to pay tribute to his ancestors. I took the photos with the Panasonic Lumix LX3 plus Olympus FL 36R flash (which can TTL with the Lumix).
“Poon Choi”, which literally means food served in a basin, is a kind of traditional food among the indigenous residents of the New Territories, who used to assemble in ancestral halls and enjoy this speciality symbolising prosperity and affluence on festive occasions. Rather than fading out with time, “Poon Choi” has been developed from a rural dish in clan halls to a popular cuisine in the catering business in recent years. - http://www.cfs.gov.hk/english/whatsnew/whatsnew_fsf/whatsnew_fsf_poonchoi.html
This traditional Basin Cuisine or "poon choi" is quite oily but delicious. Poon Choi includes ingredients such as pork, beef, lamb, chicken, duck, abalone, ginseng, shark fin, fish maw, prawn, crab, dried mushroom, fish balls, squid, dried eel, dried shrimp, pigskin, bean curd and Chinese radish. - http://www.thaiworldview.com/hongkong/feast/poonchoi.htm

Further information on “Poon Choi” - http://en.wikipedia.org/wiki/Poon_choi