Where did the Chinese New Year dish yu sheng come from?


Diners toss yu shang at a Chinese New Year feast. Photo: South China Morning Post

Until recently, when Hongkongers talked about “yu sang” (“raw fish”), they would have meant the Japanese interpretation – sashimi. But these days, around Lunar New Year, the term is also used to refer to the festive Singaporean dish that also goes by the names yu sheng, lo hei and prosperity toss.

In Singapore, yu sheng (yee sang in Malaysia) is a festive salad of sorts – a large platter of colourful, finely cut or grated ingredients, such as carrot, cucumber, white radish, pickle and, of course, raw fish, along with an array of condiments such as sesame oil, plum sauce, crushed peanuts, crisp deep-fried wonton skins, pepper and cinnamon.

Get 30% off with our ads free Premium Plan

Monthly Plan


Annual Plan


Billed as RM103.60/year

1 month

Free Trial

For new subscribers only

Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!

Next In Food News

Crafting versatile siew mai from scratch
Tang yuan soup with savoury twist
Swedish chef brings Scandinavian creations to KL
Chinese radish cake
What do chefs eat?
Random but useful tips
Fine European aura
The madhatter is back
A world of possibilities
A surprise at every turn

Others Also Read