24 Jan '14, 9am

Which ingredient in yu sheng do you like the most?

The anatomy of yu sheng | Illustration: Savid Gan Yu sheng has become an integral part of Chinese New Year meals. These days, it typically features plum sauce, oils and other condiments to season the raw fish slices and julienned vegetables of different colours. Some people imagine that yu sheng must have originated from Hong Kong – why else would so many know it by its Cantonese term ‘yee sang’, and call the ceremonious toss of its colourful ingredients ‘lo hei’ (Cantonese for “rise up”)? There is also a myth that claims it was a young couple in ancient China who discovered the first version of the dish: they were stranded in a temple due to bad weather after having gone fishing – while waiting, they chanced upon a bottle of vinegar and decided to pour it over the raw fish to consume it, and they actually found it appetising. The true story of yu sheng Yu sheng was create...

Full article: http://www.hungrygowhere.com/dining-guide/what-to-eat/the...

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