History, Origins, Legend, Recipe of Yusheng

Hi everyone,
Chinese New Year is just around the corner and are you planning on where to eat or what to eat for your reunion dinner? Yes, whether eating at some restaurant or at home, Yusheng is something me and my family will have every year! It is very easy to prepare even at home. You can purchase them at major supermarket (NTUC, Cold Storage, Sheng Siong, Giant).

Have you ever wonder why we eat Yusheng during Chinese New Year?
Today I went to do a little research about Yusheng and would like to share with everyone here.

What is Yusheng?
Yusheng, yee sang or yuu sahng (Chinese: 鱼生), or Prosperity Toss, also known as lo hei (Cantonese for 撈起 or 捞起) is a Teochew-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables (Carrot, green radish, white radish)  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.

Who invented the Yusheng?
While versions of it are thought to have existed in China, the contemporary version is created and popularised[citation needed] in the 1960s amongst the ethnic Chinese community and its consumption has been associated with Chinese New Year festivities in Malaysia, Indonesia and Singapore. In Malaysia and Singapore, government, community and business leaders often take the lead in serving the dish as part of official functions during the festive period or in private celebrity dinners.

So according to wikipedia the Origin of Yusheng was said to be originated from Guangzhou when the fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches. The practice of eating raw fish in thinly sliced strips can be traced back to ancient China through the raw fish or meat dish known as kuai (膾, kuài). This made me wonder the idea of eating Sashimi came from China too?

However the present form of yusheng is believed to have started in Chaozhou and Shantou as far back as the Southern Song Dynasty[citation needed].

Have you heard of the legend behind Yusheng?
Written in wikipedia , it was believed that in south China, a young man and his girlfriend found themselves stranded by bad weather at a temple with nothing to eat but they managed to catch a carp. Chancing upon a bottle of vinegar, they added this to the stripped carp and found it quite appetising. 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.

Modern Yusheng was created by "Four Heavenly Culinary Kings" of Singapore
Eating Yu Sheng during Chinese New Year is a cultural activity for Chinese living in Singapore and Malaysia, but not so much in other Chinese-populated countries such as Hong Kong, where the practice is almost unheard of. According to  wikipedia, this may be due to the origins of the dish, which was created by 4 master chefs in a Singapore restaurant kitchen way back in 1964, then still part of the Federation of Malaya. It made its debut during Lunar New Year of 1964 in Singapore's Lai Wah Restaurant (Established in Sept. 1963).  The 4 master chefs were Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah Restaurant), Lau Yoke Pui (co-head chef of Lai Wah Restaurant), Hooi Kok Wai (Founder of Dragon-Phoenix Restaurant) and Sin Leong (Founder of Sin Leong Restaurant) who, together created that as a symbol of prosperity and good health amongst the Chinese  . All four Chefs were named as the "Four Heavenly Culinary Kings" of Singapore some 40 years ago for their culinary prowess and ingenuity.

In 1970s, Lai Wah Restaurant started the modern-day method of serving Yu Sheng with a pre-mixed special sauce comprising plum sauce, rice vinegar, kumquat paste and sesame oil --- instead of customers mixing inconsistently-concocted sauce.

What are the ingredient found in modern Yusheng nowaday?
The yusheng had fish served with daikon (white radish), carrots, red pepper (capsicum), turnips, red pickled ginger, sun-dried oranges, daun limau nipis (key lime leaves), Chinese parsley, chilli, jellyfish, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers (or fried dried shrimp), five spice powder and other ingredients, laced with a sauce using plum sauce, rice vinegar, kumquat paste and sesame oil, for a total of 27 ingredients. Originally, the dish used raw wolf herring, although in deference to the popular wishes of customers, salmon was later offered as an alternative due to the growing popularity of Salmon.

Meaning of the ingredients and what to say when adding each ingredient for the Yusheng?
When putting the yu sheng on the table offers New Year greetings. 恭喜发财 (Gong Xi Fa Cai) meaning “Congratulations for your wealth” 万事如意 (Wan Shi Ru Yi) meaning “May all your wishes be fulfilled”

The raw fish- abundance and excess through the year. 年年有余 (Nian Nian You Yu) meaning “Abundance through the year”, as the word "fish" in Mandarin also sounds like "Abundance".

The pomelo or lime is added to the fish-  adding luck and auspicious value. 大吉大利 Da Ji Da Li meaning “Good luck and smooth sailing”

Pepper- in the hope of attracting more money and valuables. 招财进宝 Zhao Cai Jin Bao meaning “Attract wealth and treasures”

Sesame oil- circling the ingredients and encouraging money to flow in from all directions. 一本万利 Yi Ben Wan Li meaning “Make 10,000 times of profit with your capital” 财源广进 Cai Yuan Guang Jin meaning “Numerous sources of wealth”

Shredded carrots- blessings of good luck. 鸿运当头 Hong Yun Dang Tou meaning “Good luck is approaching”. Carrot (红萝卜) is used as the first character 鸿 also sound like the Chinese character for red.

Shredded green radish- eternal youth. 青春常驻 Qing Chun Chang Zhu meaning “Forever young”. Green radish is used as the first character 青 also sound like the Chinese character for green.

Shredded white radish- prosperity in business and promotion at work. 风生水起 Feng Sheng Shui Qi meaning “Progress at a fast pace” 步步高升 Bu Bu Gao Sheng meaning “Reaching higher level with each step”

Peanut crumbs- a household filled with gold and silver. 金银满屋 Jin Yin Man Wu meaning “Household filled with gold and silver”

Sesame seeds- flourishing business. 生意兴隆 Sheng Yi Xing Long meaning “Prosperity for the business”

Deep-fried flour crisps in the shape of golden pillows- with wishes that literally the whole floor would be filled with gold. 满地黄金 Man Di Huang Jin meaning “Floor full of gold”

When do people eat Yusheng?
Yusheng is often served as part of a multi-dish dinner, usually as the appetizer due to its symbolism of "good luck" for the new year. Some would consume it on Renri, the seventh day of the Chinese New Year, although in practice it may be eaten on any convenient day during Chinese New Year (1st to 15th Day). The base ingredients are first served. The leader amongst the diners or the restaurant server proceeds to add ingredients such as the fish, the crackers and the sauces while saying "auspicious wishes" (吉祥话 or Jíxiáng Huà) as each ingredient is added, typically related to the specific ingredient being added. For example, phrases such as Nian Nian You Yu (年年有余) are uttered as the fish is added, as the word Yu (余), which means "surplus" or "abundance", sounds the same as the Chinese word for fish (yu, 鱼). All diners at the table then stand up and on cue, proceed to toss the shredded ingredients into the air with chopsticks while saying various "auspicious wishes" out loud, or simply "撈起, 撈起".

It is believed that the height of the toss reflects the height of the diner's growth in fortunes, thus diners are expected to toss enthusiastically. So remember to toss HIGH HIGH & HUAT AH!!!


Check out this Youtube done by Mediacorp on the History of Yusheng:

Why not DIY Yusheng at home?
After so much information on the history and origin of Yusheng, I think a lot of you might wanna try making Yusheng at home too right? Well the benefits of making it at home are of cause cheaper in cost and also you can be creative in adding any ingredients you like. For example, I usually add in clams (Chinese: Bao Bei) and jelly fish because my family love them.

You can purchase all the ingredient at major supermarket (NTUC, Cold Storage, Sheng Siong, Giant).

Ingredients to get:
Carrot, white radish, green radish, lettue, Pomelo, lime, box of Yusheng mix, Salmon

You can add in Abalone too!
I usually buy an extra bottle of Plum Sauce, although the box of Yusheng Mix will already provide.
Well because it also depend on how much veggie and the portion you are making for how many pax. So having an extra bottle of sauce will be safe.

DIY your own Yusheng today!!!



  1. I am always searching online for articles that can help me. There is obviously a lot to know about this. I think you made some good points in Features also. Keep working, great job!
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