Yusheng

Yusheng, also known as lo hei, is a Cantonese-style raw fish salad traditionally prepared for Lunar New Year celebrations by Chinese communities in Southeast Asia. The dish features shredded vegetables such as carrot and radish layered with raw fish, usually salmon or other sashimi-grade fish, and garnished with crispy rice crackers, pickled ginger, pomelo, peanuts, sesame seeds, and a sweet, tangy dressing typically based on plum sauce and sesame oil. Diners toss the ingredients together with chopsticks while reciting auspicious phrases. The height of the toss is believed to influence the amount of luck for the year ahead.

The dish is closely associated with Lunar New Year celebrations and the lo hei ritual, in which diners toss the salad while exchanging auspicious wishes. It was popularized in Singapore and Malaysia during the 1960s and has since spread to many Chinese communities around the world.

Variations and serving: Regional and family variations are common. Some versions use smoked or seared fish, or replace fish with tofu or jellyfish for vegetarian or different texture options. While salmon is widely used in contemporary versions, other fish types may be chosen based on availability and preference. In many places, yusheng is prepared and served during the festive season but can be found year-round in Chinese restaurants, with sauces and garnishes adjusted to taste.