It’s convivial, colourful, messy, loud and always heaps of fun. Which is exactly why so many people look forward to the annual tossing of yusheng come Chinese New Year season.
Eaten usually during Chinese New Year, there is no longer one “set” yusheng recipe. The dish varies from restaurant to restaurant, household to household, palate to palate, evolving over the decades from a simple salad to one that comprises a wide variety of ingredients. In the past, the dish was only eaten on Renri. But as evidenced with the popularity and frequency of yusheng being tossed and eaten numerous times throughout the entire 15-day celebration period, this CNY tradition has evolved over the years. It is now usually served at the start of every meal.According to the same article, the dish came to Singapore with the migration of Cantonese and Teochew people from China in the 19th century.
Probably the most famous people in yusheng lore are the"Four Heavenly Kings" . In 1964, chefs Lau Yoke Pui, Tham Yui Kai, Sin Leong and Hooi Kok Wai are credited with creating the colourful qicai yusheng .
When one is at a loss what to say during lou hei/yusheng…
撈了幾十年還不是那麼窮？迷信！
When we are at a loss what to say during yuaheng…
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