The anatomy of yu sheng
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Yu sheng has become an integral part of Chinese New Year meals. These days, it typically features plum sauce, oils and other condiments to season the raw fish slices and julienned vegetables of different colours.
Some people imagine that yu sheng must have originated from Hong Kong – why else would so many know it by its Cantonese term ‘yee sang’, and call the ceremonious toss of its colourful ingredients ‘lo hei’ (Cantonese for “rise up”)?
There is also a myth that claims it was a young couple in ancient China who discovered the first version of the dish: they were stranded in a temple due to bad weather after having gone fishing – while waiting, they chanced upon a bottle of vinegar and decided to pour it over the raw fish to consume it, and they actually found it appetising.
The true story of yu sheng
Yu sheng was created by the Four Heavenly Kings of Cantonese cuisine in Singapore in the ’60s – chefs Lau Yeok Pui, Tham Yui Kai, Sin Leong and Hooi Kok Wai first developed the idea of a raw fish dish that was common in Malaysia into this festive must-have here. Lai Wah Restaurant, helmed by Lau and Tham, claims to be the first in the world to have served it.
In that tradition, yu sheng is meant to be enjoyed on ren ri, the seventh day of the Lunar New Year, in celebration of the day mankind was created, though many now consume yu sheng throughout the festive season.
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Before Yu Sheng, Teochew has been eating raw fish seasoned with oil and soy sauce with sliced chilli.
But it should be uniquely a SG/MY item becoz you cant find it in HK... quite sure you cannot find it in China either, anyone can clarify???
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Take out the "Yu" and you will be eating grass.
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most of the time im oni eating the pok chui
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Idk why but during eve of CNY, my family members will get us to eat steam fish. Is there a reason behind it?
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年年有余 (鱼)
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Originally posted by FireIce:
年年有余 (鱼)
Woah, hahaha . i see.
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My mom told me they use washing machine to dry up the carrots and raddish and other veg in the yusheng dish.
I cant help but imagine they used the same washing machine for washing all the aunties panties and bra, then used it to prepare the carrot and raddhish. No wonder resturant with the most aunty servers usually serve the most delicious yusheng. Huat Ah!
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Its true, I'm the washing machine.
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Think they don't even wash anything.
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Originally posted by Laksa Seehum:
My mom told me they use washing machine to dry up the carrots and raddish and other veg in the yusheng dish.
I cant help but imagine they used the same washing machine for washing all the aunties panties and bra, then used it to prepare the carrot and raddhish. No wonder resturant with the most aunty servers usually serve the most delicious yusheng. Huat Ah!
You and your mum so naive!
hhahahahahahahahah!