Yusheng

"Yusheng" , yee sang or yuu sahng (zh-sp|s=鱼生|p=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.

History

Fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches. [cite news
last = Lim
first = Solomon
title = (unknown title)
work = The Sunday Times
language = English
pages = L37
publisher = Singapore Press Holdings
date = 2003-01-18] This practice is believed to have started in Chaozhou and Shantou as far back as the Southern Song Dynasty.Fact|date=February 2008 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 in during Chinese New Year in 1964 in Lai Wah Restaurant and was invented by master chef Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah restaurant)as a symbol of prosperity and good health amongst the chinese. Together with Lau Yoke Pui (co-head chef of Lai Wah Restaurant), Hooi Kok Wai (founder of Dragon-Phoenix Restaurant) and Sin Leong, Than Mui Kai was named as one of the Four Heavenly Culinary Kings of Singapore some 40 years ago for their Cantonese culinary prowess and ingenuity.The tradition is still widely practiced till today and has since spread to many parts of Asia, although not practised as much as in Malaysia and Singapore. [cite web
title = Yu Sheng
year = 2002
date = 2002-01-01
Author: Tan, Bonny ; Rakunathan Narayanan
Subject: Ethnic Communities / Food/ Chinese New Year--SingaporeCookery, Chinese Singapore--Social life and customs People and communities>>Customs>>Festivities
Language: English
Publisher: National Library Board Singapore,
newspaper = National Library Board Singapore,
url = http://infopedia.nlb.gov.sg/articles/SIP_177_2004-12-30.html
accessdate = 2008-02-05] [cite news
title = Lai Wah Restaurant
work = Lian He Wan Bao
language = Chinese
publisher = Singapore Press Holdings
date = 1996-02-17] [cite news
title = Lai Wah Restaurant
work = Sin Zhou Jit Poh
language = Chinese
publisher = Singapore Press Holdings
date = 1979-01-07 ] [cite news
title = Lai Wah Restaurant
work = Shin Min Daily News
language = Chinese
publisher = Singapore Press Holdings
date = 2003-02-15] [cite news
title = Lai Wah Restaurant
work = YUAN
language = Chinese
publisher = Singapore Federation of Chinese Clan Associations
date = 2003-02-01] [cite web
title = Singapore celebrates New Year
newspaper = News24/Reuters
year = 2008
date = 2008-02-05
url = http://www.24.com/news/?p=tsa&i=831806
accessdate = 2008-02-05 ] [cite web
title = Lai Wah Restaurant
newspaper = Foodie Paradise
year = 2007
date = 2007-02-26
url = http://www.foodieparadise.sg/?p=13] [cite web
title = Singapore celebrates New Year
newspaper = News24/Reuters
year = 2008
date = 2008-02-05
url = http://www.news24.com/News24/World/News/0,,2-10-1462_2264738,00.html
accessdate = 2008-02-05] [cite web
title = Photos from Reuters Pictures
newspaper = Reuters
year = 2008
date = 2008-02-01
url = http://www.daylife.com/photo/03mb04f81I62e/lai_wah
accessdate = 2008-02-05] 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. [cite web
title = Singapore celebrates New Year
newspaper = News24/Reuters
year = 2008
date = 2008-02-05
url = http://www.news24.com/News24/World/News/0,,2-10-1462_2264738,00.html
accessdate = 2008-02-05] [cite web
last = Huang
first = Lijie
title = It's a toss up
work = ST Foodies Club
publisher = Singapore Press Holdings
date = 2006
url = http://www.stomp.com.sg/stfoodiesclub/taste/115/index.html
accessdate = 2008-02-05] 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 Malaysia as well as in Chinese communities in Singapore and is typically available only during this festive season.

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 (Jíxiáng Huà, 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. [http://www.singaporefoodhistory.com/recipe-yusheng.htm]

ee also

*Namasu
*Hoe (dish)
*Kuai (dish)
*Ceviche
*Sashimi

External links

* Jack Tsen-Ta Lee, [http://www.singlishdictionary.com/singlish_L.htm#lo%20hei A Dictionary of Singlish and Singapore English - Lo Hei]
* Jack Tsen-Ta Lee, [http://www.singlishdictionary.com/singlish_Y.htm#yusheng A Dictionary of Singlish and Singapore English - Yu Sheng]
* [http://www.globalgourmet.com/food/special/1999/asia/fish.html A recipe for yusheng]

References