Yu Sang

Yu Sang (Cantonese: 魚生, Jyutping: jyu4 sang1; Mandarin: 鱼生, Pinyin: yú shēng), also romanized as yusheng or yee sang, is a Cantonese-style raw fish salad. It is particularly popular during Chinese New Year celebrations in Malaysia, Singapore and Indonesia.

Description

Yu Sang typically consists of strips of raw fish (most commonly salmon, but sometimes other types of fish such as tuna), mixed with shredded vegetables, and a variety of sauces and condiments. The vegetables commonly include shredded carrots, green radish, white radish, pickled ginger, and pomelo. Popular sauces and condiments include plum sauce, peanut oil, sesame oil, lime juice, five-spice powder, and fried wonton crisps or crackers.

Tradition and Significance

The consumption of Yu Sang during Chinese New Year is more than just a meal; it's a symbolic ritual. The dish is assembled and tossed at the table while diners shout out auspicious wishes. This act of tossing, called "lo hei" (撈起), is believed to bring good luck, prosperity, health, and happiness for the coming year. The higher the toss, the better the luck.

Origins

While the consumption of raw fish has a long history in Chinese cuisine, the modern form of Yu Sang as a New Year dish is generally attributed to the "Four Heavenly Kings" of Singaporean chefs in the 1960s. They created the vibrant and colorful dish that is now widely celebrated and adapted in different regional variations.

Regional Variations

While the basic components remain relatively consistent, regional variations exist in the types of fish used, the specific vegetables included, and the flavor profiles of the sauces. Some versions may incorporate more contemporary ingredients or cater to local preferences.