6th post- A must during CNY!!

Yusheng , yee sang or yuu sahng (simplified Chinese: 鱼生; pinyin: yúshēng) is a Chaozhou-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor.

Fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches.This practice is believed to have started in Chaozhou and Shantou as far back as the Southern Song Dynasty.In Malaya's colonial past, migrants imported this tradition; porridge stalls sold a raw fish dish which is believed to have originated in Jiangmen, Guangdong province that consisted of fish, turnip and carrot strips, which was served with condiments of oil, vinegar and sugar that were mixed in by customers.

The modern yusheng dish originated during Chinese New Year in 1964 in Singapore's Lai Wah Restaurant and was invented by master chef Than Mui Kai as a symbol of prosperity and good health amongst the Chinese.

The taste of the original raw fish dish was standardized with a special sauce using plum sauce, rice vinegar, kumquat paste and sesame oil, and the fish was served with carrots, chilli, turnips, limes, jellyfish, red pickled ginger, sun-dried oranges and other ingredients, turning this simple dish into an exquisite salad with 27 ingredients.The original dish used raw mackerel, although in deference to the popular wishes of customers, salmon was later offered as an alternative due to the growing popularity of Salmon. Since then, yusheng has become a staple Chinese New Year dish in Singapore as well as in Chinese communities in Malaysia and is typically available only during this festive season. In Singapore, it is a must-have during Chinese New Year with government leaders taking the lead in official functions.

Lo Hei: How yusheng is eaten today
Today, this dish is served as an appetizer to raise 'good luck' for the new year and is usually eaten on Renri, the seventh day of the Chinese New Year. In a celebration known as "lo hei" (Cantonese 撈起 or 捞起), families and friends gather around the table and, on cue, proceed to toss the shredded ingredients into the air with chopsticks while saying 吉祥话 ( auspicious wishes) out loud to mark the start of a prosperous new year and it's customary that the higher you toss, the greater your fortunes!
Typical ingredients include: fresh salmon, daikon (white radish), carrot, red pepper (capsicum), ginger, daun limau nipis (lime tree leaves), Chinese parsley, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers (or fried dried shrimp), five spice powder. The dressing is made primarily from plum sauce.

Giggson: I think yusheng is an unique dish because there are many ways you can mix with it.

Marcus: I also have to eat this dish every chinese new year, although i don't really like the veggies in the dish, but i will still take it for good luck. The only thing i like in this dish is the "Shashimi" in it and also the crispy cracker.