Lo Hei or Prosperity Toss, originally is a Teochew-style Raw Fish Salad. It usually consists of strips of raw fish, example the Salmon, & shredded vegetables like Radish, Carrots, Red Pepper (Capsicum), Turnips, Red Pickled Ginger, Lime leaves, Chilli.
Sauces & other ingredients include Plum sauce, Vinegar, Kumquat paste & Sesame oil; Sun-dried Orange, Jellyfish, Chopped Peanuts, Sesame Seeds, Chinese Shrimp Crackers, Five Spice Powder etc.
The Yu Sheng dish is considered a symbol of abundance, vitality & prosperity due to its homophone for Yúshēng (余升), meaning an increase in abundance. Hence, the appetizer is taken during festive seasons such as the Chinese New Year, symbolizing "Good Luck" for the new year.
Now, here’s the interesting part if you haven’t taken the Yu Sheng. It’s like a game played during the special occasion. Normally in restaurants, the waiter will have to utter auspicious wishes as each ingredient is added. All diners then stand up & on cue, proceed to toss the shredded ingredients into the air with chopsticks while shouting auspicious words. The higher the better, diners are expected to toss fervently! It’s believed that the height of the toss reflects the diner's growth in fortune!
Here’s a pix taken by a Japanese friend. 3 visitors from Japan joined us for My Chinese New Year Feasts this year. As the “thumb of rule” above, diners are expected to stand up when tossing the salad. But if you don’t wanna end up having a big mess on your dining table since this is only the 1st course, I suggest having the diners seated. Bet you can imagine the mess especially with my mischievous teenage son there if all of us stood up to “play”. Lol!
Typically, here’s how Yu Sheng looks like. But I decided to do something fanciful with the dish & did these for three different groups of guests with some changes to the ingredients:
So, what do you think of my Yu Sheng? Do they look like portraits you can hang on your wall? Hahaha! Warning: You’ve got to be patient. It took me about 2hrs to make the 1st portrait!
Use your creativity to make the dish. Add any ingredients you want. I ran out of Salmon on the 3rd day, so I replaced it with Abalone. Simply shred the Abalone so there’s adequate to go around. And when I ran out of Green Pickled Nutmeg, I substituted it with Kelp. Enough being said, come & take a peep at what I did:
Ingredients (11 x 15 Cake Base):
1 pkt (75g) of Smoked Salmon
150g Jellyfish
1 Carrot
½ Radish
50g Green Pickled Nutmeg
50g Red Pickled Ginger
30g Sun-dried Orange Peel
½ Lime
30g Crackers or Pok Chui Biscuits
5 tbsp Grounded Peanuts
50g Toasted Sesame Seeds
5 tbsp Sesame Oil
3 tbsp Plum Sauce
Method:

Sauces & other ingredients include Plum sauce, Vinegar, Kumquat paste & Sesame oil; Sun-dried Orange, Jellyfish, Chopped Peanuts, Sesame Seeds, Chinese Shrimp Crackers, Five Spice Powder etc.
(Recipe Featured @ OMY-食天堂Eat)
The Yu Sheng dish is considered a symbol of abundance, vitality & prosperity due to its homophone for Yúshēng (余升), meaning an increase in abundance. Hence, the appetizer is taken during festive seasons such as the Chinese New Year, symbolizing "Good Luck" for the new year.
Now, here’s the interesting part if you haven’t taken the Yu Sheng. It’s like a game played during the special occasion. Normally in restaurants, the waiter will have to utter auspicious wishes as each ingredient is added. All diners then stand up & on cue, proceed to toss the shredded ingredients into the air with chopsticks while shouting auspicious words. The higher the better, diners are expected to toss fervently! It’s believed that the height of the toss reflects the diner's growth in fortune!
Here’s a pix taken by a Japanese friend. 3 visitors from Japan joined us for My Chinese New Year Feasts this year. As the “thumb of rule” above, diners are expected to stand up when tossing the salad. But if you don’t wanna end up having a big mess on your dining table since this is only the 1st course, I suggest having the diners seated. Bet you can imagine the mess especially with my mischievous teenage son there if all of us stood up to “play”. Lol!
Typically, here’s how Yu Sheng looks like. But I decided to do something fanciful with the dish & did these for three different groups of guests with some changes to the ingredients:
Day 1: Auspicious Salmon Yu Sheng with Jellyfish
If you wanna know what the Koi fish represents, check out my
So, what do you think of my Yu Sheng? Do they look like portraits you can hang on your wall? Hahaha! Warning: You’ve got to be patient. It took me about 2hrs to make the 1st portrait!
Recipe Featured @ AsiaFood Recipe's Fan Page
Recipe Spotted @ Tasting Spot, together with my
Lucky Koi Mango Pudding (吉祥錦鯉芒果布丁)
Lucky Koi Mango Pudding (吉祥錦鯉芒果布丁)
Use your creativity to make the dish. Add any ingredients you want. I ran out of Salmon on the 3rd day, so I replaced it with Abalone. Simply shred the Abalone so there’s adequate to go around. And when I ran out of Green Pickled Nutmeg, I substituted it with Kelp. Enough being said, come & take a peep at what I did:
Ingredients (11 x 15 Cake Base):
1 pkt (75g) of Smoked Salmon
150g Jellyfish
1 Carrot
½ Radish
50g Green Pickled Nutmeg
50g Red Pickled Ginger
30g Sun-dried Orange Peel
½ Lime
30g Crackers or Pok Chui Biscuits
5 tbsp Grounded Peanuts
50g Toasted Sesame Seeds
5 tbsp Sesame Oil
3 tbsp Plum Sauce
Method:
- Peel & wash carrots & radish. Shred them & set aside. Line cake base with radish & nutmeg by rolling the vegetables. I started decorating with the left side first to help me gauge how big the character is gonna be. Then I worked on the word using the radish.
- When the word is completed, lined the background with carrots & finish the other side with nutmeg & radish.
- Next, line a row at the top with chopped peanuts.
- Lined the base of the word with a row of sesame seeds, then another row with red ginger & orange peel. Complete it with Jellyfish.
- Roll salmon into roses & add to the four sides of the board.
- Surround the portrait with crackers. Use red ginger to form the strings & add the lime to act as a “thumb tack” for hanging the prosperity portrait!













That's Lovely Sis.. U sure work hard when it comes to Food good look huh? But yeah, IT's AWESOME!!
ReplyDeletethey all looked pretty! and my what an effort! good job shirl:))
ReplyDeleteGosh! You are not just beautiful but talented too. Should learn from you when I have my own family in future :P
ReplyDeleteI guess in order to make yu sheng, it might need lots of time especially arrange all the chinese words.
Aki, am I making u drool? Hahaha! Thks, Aki!
ReplyDeleteCharles, thks so much, sweetie!
Diana, u to me are a beautiful person too! Well, best way to bribe your spouse is thru his stomach, isn't it? Hahaha!
ReplyDeleteWow..Thats a lovely lovely dish...Appreciate the effort you took to create such a wonderful yu sheng...
ReplyDeleteThe presentation damn nice.. Love it and try to make it for myself next year.. hehe
ReplyDeleteNeha, thks dear! Appreciate your kind note too :)
ReplyDeleteNikel, your lovely comments mean a lot! Thks :)
Doble thumbs up. At first glance i thought it was a decoration but when i saw you all "low" only then i know it;s yee shang
ReplyDeleteSmall Kuching, heeheehee! Thks, dear! It's all worth the effort hearing that :)
ReplyDeleteThanks for the recipe Shirley. My friend in US has been asking me for one and I am going forward this recipe to her. Though I eaten yee sang many times, now I know whats the ingredients and am also going to give this a few but in smaller quantity.
ReplyDeletewow. you are amazing! can't believe you did that! It's a 5star hotel/restaurant standard!
ReplyDeleteKudos to you!
Shirley, your guests were the lucky ones to eat such beautifully prepared dishes! Wishing you a New Year filled with increasing abundance! :)
ReplyDeleteNava, that's so cool! Thks for spreading the YuSheng dish to your foreign friends :)
ReplyDeleteFoodieFC, thks for your wonderful comments & visit! Will pop by your blog soon :)
Kimby, I'm happy to host these friends of mine :) Thks, dear! I wish u the same too!
ReplyDeletewaaa so creative!!!! ^^
ReplyDeleteYou are very talented-these Yu Sheng platings look amazing! Great to stop in an learn a bit more about chinese cuisine and tradition. I commend your dedication to preparing this delicious food!
ReplyDeleteWow. Seriously, your Yu Sheng looks really nice!
ReplyDeleteThat's a lot of work and compliments on your efforts Shirley. Wishing you all the love and peace this new year and spread the love through your awesome blog.
ReplyDeleteLove Ash.
Wow, you went all out! What a fun, interactive dinner~ Delicious, too~
ReplyDeleteAll three Yu Sheng look perfect! Thumbs up to you, Shirley! They seem complicated to make and I'm sure I won't have as much patience as you do. You're truly so creative! Love all the details!
ReplyDeleteAemy, thks sweetie!
ReplyDeleteTina, u're too generous with your comments :) Thks so much for the motivation!
LuPorTi, that's very encouraging! Thks, dear!
Ash, it's all well worth the effort & thks for your appreciation!
Lizzy, hahaha! I've to admit it was quite fun!
Tina, the 1st & 3rd YuSheng did take me a lot of effort to make. Guess it's practice makes perfect :) Thks, sweetie!
Great page! Took a minute to look around and u have a cool stuff on here so adding you to my google connect.. maybe follow each other?..let's talk soon!
ReplyDeleteHugs from NYC!
TravelDesignery.com
.
TD, cool! Thks for visiting & will check out your blog too :)
ReplyDelete