Yusheng or Yee Sang is a vibrant and colourful dish, bursting with symbolic ingredients, and a highlight of Chinese New Year feasts in Singapore and Malaysia. Such is its significance, it’s on Malaysia’s National Heritage List.
Estimated reading time: 7 minutes
The Origins of Yusheng (aka Yee Sang)
Yusheng, like Yee Sang, means “raw fish” (in Mandarin and Cantonese). This Chinese New Year dish originated in southern China as a humble dish of raw fish served with ginger and vinegar. However, the version we know and love today – a lively, multi-ingredient salad – has its roots in Southeast Asia.
The prevalent theory is that this beloved Chinese New Year salad was created in Singapore by 4 Chinese chefs in the 1960s. These guys were fondly referred to as the “Four Heavenly Kings”.
They apparently reinvented the original basic dish to make it more vibrant and symbolic for Chinese New Year celebrations. Their creative reinterpretation transformed yusheng into a cultural staple that celebrates abundance, prosperity, and unity. Everything that Chinese New Year is all about.
The Tradition
Chinese New Year is celebrated over 15 days. Traditionally, yusheng is eaten on the 7th day of the Chinese New Year, also known as Renri (see below).
Commercially though, restaurants start serving it on the second or 3rd day, for commercial purposes.
The preparation and consumption of yusheng are as significant as the dish itself. The ritual of tossing the salad (and it is a ritual) is called “lo hei,” which means “tossing up good fortune.”
Renri is Everyone’s Birthday
A little cultural segue.
Renri, as mentioned is the 7th day of the Lunar New Year, and celebrated as part of the new year festivities.
In Chinese mythology, Nüwa is the goddess who created the world. She crafted various animals on different days, with humans coming into existence on the seventh day after the world was formed. And that is why the 7th day is the birth of humankind, so everyone’s birthday.
And this was the order of things. Chickens were made first, followed by Dogs, Boars, Sheep, Cows, and then Horses, leading up to humans on the seventh day.
Now let’s get back to the food!
The Auspicious Ingredients in Yee Sang
Each ingredient in this Chinese New Year salad tells a story, each toss carries a wish, and each bite is a reminder of the blessings we hope to receive in the coming year.
As yusheng is assembled, each ingredient is added with auspicious phrases or wishes for the coming year. For instance:
- Raw fish (鱼, yú): symbolises abundance and prosperity, as the word for fish (魚) sounds like abundance (余) in Mandarin.
- Carrots: represents blessings of good luck.
- Radish: eternal youth and progress.
- Peanuts and sesame seeds: wealth and a successful business.
- Sweet plum sauce: signifies a sweet life ahead.
- Pomelo: wishes for prosperity
Once all the ingredients are assembled, everyone gathers around the table to toss the salad together. The higher the toss, the greater the luck and prosperity for the year ahead! It’s a joyful moment filled with laughter and an exchange of heartfelt wishes.
This tossing of yusheng is called lo hei. This is why this festive salad is known as Chinese Prosperity Toss Salad in English, sometimes without “toss”.
Vegan Yusheng
Yusheng, or yee sang, is a salad at heart. So it’s very easy to serve a vegetarian yusheng or a vegan one.
You can just skip the salmon and jellyfish to make a vegetarian or vegan yusheng.
How to Serve Yusheng
Serving yusheng is a delightful and full-of-fun process that begins with careful preparation. Here’s how we serve it step-by-step:
- Prepare all the ingredients. Get everything out, and slice, grate, fry, rinse or season, depending on the ingredient. Full recipe below.
- Arrange the Ingredients: Lay out the yusheng ingredients on a large platter, grouping each element neatly, as yu see in the images and video.
- Introduce Each Ingredient: As you add each ingredient to the platter, announce its symbolic meaning with an auspicious phrase, see below. This step adds a layer of tradition and meaning to the experience.
- Pour the Sauces: Drizzle the sweet plum sauce and a splash of sesame oil over the salad, in a circular direction, signifying a long life. These sauces not only enhance the flavour but also symbolise sweetness and smoothness in life.
- Toss the Salad: Hand out chopsticks to everyone and invite them to join in the lo hei ritual. Encourage participants to toss the salad high into the air while chanting blessings and wishes for the new year. Remember, the higher the toss, the better the fortune!
- Serve and Enjoy: After the tossing is complete, divide the salad onto individual plates and serve.
The combination of seafood, fresh vegetables, tangy sauces, and crunchy toppings makes every bite a delightful experience. It’s a heady combination of aromas, flavours and textures.
Wishes while Assembling Yusheng
Each ingredient in yee sang carries its own unique meaning and significance. While restaurant staff often recite the well-wishes as they prepare the dish, hosting a yusheng ritual at home means the responsibility is all yours!
Gather your friends and family around the table and say these phrases as you add each ingredient to your yusheng:
- Squeeze lime over the dish in a circular direction: da ji da li (大吉大利), wishing for lots of luck and prosperity.
- Add the fish or salmon: nian nian you yu (年年有余), symbolising “abundance year after year.”
- Pour the dressing oil in a circular direction: cai yuan guang jin (财源广进), wishing for wealth to flow in from every direction.
- Drizzle the plum sauce: tian tian mi mi (甜甜蜜蜜), for your life to be sweet.
- Add sesame seeds and nuts: wu gu feng shou (五谷丰收), for a bountiful harvest.
- Top off with fried crisps: jin yu man tang (金玉满堂), for a house filled with gold and jade, so more wealth.
Wishes to Share as You Toss
Once the ingredients are ready, it’s time to start tossing! As everyone tosses the yusheng together, shout out wishes like:
- Gong xi fa cai (恭喜发财) – Wishing you lots of wealth
- Shen ti jian kang (身体健康) – Wishing you good health
- Wan shi ru yi (万事如意) – May all your wishes come true
- Lo hei huat ahhhh! – A joyful exclamation for good fortune.
Or be as creative as you like with your wishes!
A Feast of Symbolism and Togetherness
Yusheng is more than just a dish; it’s a celebration of family, friendship, and shared aspirations. The bright colours and vibrant flavours reflect the joy and optimism of Chinese New Year.
So, this Lunar New Year, gather your loved ones around the table and enjoy the joyous ritual of lo hei together. Toss your hopes high, share your dreams, and savour the delicious flavours of yusheng.
May the year ahead bring you abundance, happiness, and endless opportunities. Happy Chinese New Year!
Or as we’d say it, Gong Xi Fa Cai!
If you enjoy the recipe, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating!
If you make this recipe, post it on Instagram and tag me @azlinbloor and hashtag it #linsfood.
Lin xx
More Chinese New Year Recipes
Homemade Yusheng (aka Yee Sang, Prosperity Salad)
Ingredients
Salad Dressing
- 120 g plum sauce
- 2 Tbsp fresh lemon juice about half a lemon
- 4 Tbsp water
- ⅛ tsp Chinese Five Spice Powder
Crispy Dumpling Strips
- 200 g dumpling or wonton wrappers click here for homemade recipe on LinsFood
- 250 ml vegetable oil for frying the wrapper strips
Salad Ingredients
- 1 large carrot about 200g/7 oz
- 1 small daikon about 200g/7 oz
- 200 g purple cabbage
- ½ cucumber about 200g/7 oz
- 1 handful fresh coriander leaves (cilantro) about 30g/1 oz
- 1 packet jellyfish, as sold optional, package weight 170g/6 oz
- 200 g smoked or sashimi grade salmon
- 1-2 Tbsp pickled ginger (like sushi ginger)
Topping/Garnish
- 3 Tbsp roasted peanuts or raw or blanched peanuts
- 1 Tbsp sesame seeds
- 1-2 Tbsp toasted sesame oil
Instructions
Salad Dressing
- Mix all the ingredients together and set aside.I don't bother heating it up, as you may see some folks doing.120 g plum sauce, 2 Tbsp fresh lemon juice, 4 Tbsp water, ⅛ tsp Chinese Five Spice Powder
Crispy Dumpling Strips
- Slice your dumpling wrappers into strips about 1cm (just under ½in) wide and 5cm (2in) long.200 g dumpling or wonton wrappers
- Heat the oil in a small wok, frying pan or saucepan, on medium heat. Fry the dumpling strips for 2-3 minutes until they're a golden light brown. Don't let them burn.Take them out with a slotted spoon and leave to drain in a bowl lined with 2 layers of kitchen paper.250 ml vegetable oil
Prep Work – Vegetables
- Peel the carrot and daikon.Cut the cucumber into 8cm (roughly 3in) lengths. Slice the edges lengthwise, making sure to avoid the middle part with seeds. We won't be using the inner fleshy parts.1 large carrot, 1 small daikon, ½ cucumber
- Thinly slice or grate the carrot, daikon, cabbage and cucumber into thin slices.You want them fairly thin. Using a grater will give you wispy thin slices which are perfect. But you can also just cut them with a knife, making them as thin as possible.Or use a mandoline, Amazon link in Notes below.200 g purple cabbage
- Pick the coriander leaves off the stems but leave them whole.1 handful fresh coriander leaves (cilantro)
Prep Work – Fish
- Rinse the jellyfish, and drain, if using. If your jelly fish came with flavour sachets, sprinkle/drizzle the content over and mix well. If not, drizzle a little sesame oil and mix, about 1 tsp will do.Set aside. I place it in the fridge until needed.1 packet jellyfish, as sold
- Get the salmon out of the packaging, and cut into large bite-sized pieces if necessary. This is why smoked salmon trimmings work great here – cheaper and perfect size.200 g smoked or sashimi grade salmon
Prep Work – Toppings
- If your peanuts are not ready roasted, dry toast them in a small frying frying pan on medium-low heat for 5-7 minutes until they are a light brown colour and smell roasted.3 Tbsp roasted peanuts
- Place the roasted nuts into a food chopper and pulse to a coarse grind. Or do this with a pestle and mortar. Or place them in a bag, seal and roll a rolling pin over.
- Toast the sesame seeds in a small frying pan on low for a minute or two. Stop when they're a light golden beige. Tip out into a bowl or saucer. They'll burn if you leave them in the hot pan.You can use the same pan as the nuts.1 Tbsp sesame seeds
Assembly
- Always start in the middle and move out. And always use a round platter, see article above for explanations.Arrange the salmon in the middle of the platter.
- Arrange the jellyfish around the salmon in a thin circle, if using.
- Traditionally, each ingredient would have a specific order, but this is no longer observed as strictly. So all you want to do now is arrange a handful of the rest of the salad ingredients in 2 portions each, on opposite ends of the circle. See video.See article above for the meaning of each ingredient.Tuck the pickled ginger in somewhere if you've run out of space.1-2 Tbsp pickled ginger (like sushi ginger)
- Sprinkle the crushed peanuts all over, followed by the sesame seeds.
- Drizzle the sesame oil all over in a circular motion.1-2 Tbsp toasted sesame oil
- Finally, drizzle 3 Tbsp of the salad dressing all over, again in a circular motion. Leave the rest on the side for folks to add to their portion if they fancy.
- Take your finished yusheng to the table and gather everyone together. Using chopsticks, get everyone to toss the salad 7 times, with shouts of lohei and gong xi fa cai!Mix your salad from the outer rim inwards, as explained in the article above.