One of the most prominent Chinese New Year dish is the Yu Sheng. It’s a fun tradition and I love tossing the colored veggies and fish around. I prepared salmon shahimi for this yu sheng I had at my parent’s place. Every time we add an ingredient we must say auspicious words related to that ingredient and while tossing we can make blessings for our year ahead. The higher the better!
Did you know that while this dish has it’s roots in China that the yu sheng that we eat nowadays was actually popularize by Singapore! It’s a true blue Singapore tradition!
Quoted from Wiki ” The modern yusheng dish originated during Lunar New Year in 1964 in Singapore’s Lai Wah Restaurant and was invented by master chef Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah restaurant) as a symbol of prosperity and good health amongst the Chinese. Together with Lau Yoke Pui (co-head chef of Lai Wah Restaurant), Hooi Kok Wai (founder of Dragon-Phoenix Restaurant) and Sin Leong, Than Mui Kai was named as one of the “Four Heavenly Culinary Kings” of Singapore some 40 years ago for their culinary prowess and ingenuity.”