Yusheng

Yusheng is a traditional dish often served during the Chinese New Year period, particularly in Singapore and Malaysia. It is a type of raw fish salad that is usually tossed at the table in a ceremony known as lo hei, which means "tossing up good fortune" in Cantonese.

History

The dish is believed to have originated from Guangdong, China, but was later modernized and popularized in Singapore in the 1960s by a group of chefs known as the "Four Heavenly Kings". The modern version of Yusheng is a lot more colorful and elaborate than the original version.

Ingredients

Yusheng consists of strips of raw fish, often salmon, mixed with shredded vegetables and a variety of sauces and condiments. The ingredients are arranged in a platter in a specific order, each representing a certain auspicious wish for the new year. For example, the fish symbolizes abundance, while the shredded green radish represents eternal youth.

Lo Hei

The highlight of Yusheng is the lo hei ceremony. Participants use their chopsticks to toss the ingredients high in the air while saying out loud auspicious wishes. It is believed that the higher the toss, the greater the diner's fortunes will be for the year ahead.

Cultural Significance

Yusheng is more than just a dish; it is a cultural activity that brings people together. It is a symbol of prosperity and good luck, and is a must-have during Chinese New Year celebrations in Singapore and Malaysia.

See Also

• Chinese New Year
• Cuisine of Singapore
• Cuisine of Malaysia

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  Prosperity toss during Chinese New Year
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  Yeesang
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  Yu sheng sold at supermarkets in Singapore
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  Tossing yusheng at Café Mosaic, Carlton Hotel, Singapore