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Southeast Asia
- Origins in Southeast Asia Singaporean chefs are primarily credited for popularizing Lo Hei in the 1960s, inspired by the Cantonese tradition of eating raw fish strips during the Lunar New Year.
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Jan 19, 2023 · Yusheng is believed to have originated from the Guangdong province, where fishermen along the coast of Guangzhou celebrated Renri, the seventh day of CNY, by feasting on their fresh catches....
Lohei - Created by the people, loved across generations. Yusheng became widely popular in Singapore after the Four Heavenly Kings decided to add their seven-coloured yusheng to their Chinese New Year set dinners. The trend picked up in the 1970s, when the younger diners started embracing it.
The dish originated in China but modern takes of the dish existed in both Malaysia and Singapore with both countries having competitive claims over who invented or modified the dish first. In 2020, a descendant of Lu Zhen Ji stated that the origin of the claim was hard to prove and meaningless to insist on an origin, ending the dispute. [3][4]
- Origins of The Dish
- Yusheng Reinvented
- Changes in The Dish
- The Lo Hei Practice
The history of eating raw fish salad stretches back over 2,000 years. Variations of the dish were brought to Singapore in the late 19th century by the migration of the Cantonese and Teochew from China. Because of this, there were the Cantonese and Teochew versions of yusheng traditionally consumed in Singapore. The Teochew version involved dried fi...
The version that most people are used to today hails from the Cantonese tradition. But compared to its earlier recipe, the dish has become more complex. So, who made yusheng the way it is today? It was in fact a product of the "Four Heavenly Chefs": Lao Yuke Pui, Tham Yui Kai, Hooi Kok Wai, and Sin Leung. The four chefs had built a serious reputati...
In its earlier days, the original dish used raw grass carp. Over time, however, this was changed to herring or mackerel as there were hygiene concerns with grass carp. Today, it is common for Singaporeans to use salmon, lobster, or even abalone to replace the raw fish. Other than changing the ingredients, Lai Wah restaurant also popularised the use...
Eating yusheng is also about following the ritual of tossing the salad (a term which has taken on a new meaning in the 21st century) and saying auspicious phrases. This is known as lo hei. But lo heiwas not invented by the restaurant that reinvented the dish. They claim they did not come up with this practice. According to Roots.sg, the practice wa...
Lo hei 捞起 (Cantonese for ‘tossing up’) refers to the communal tossing of yusheng 鱼生, a dish comprising fish slices, vegetables, spices and condiments. Traditionally, the practice was commonly observed on Renri 人日, the seventh day of the first lunar month.
Jan 9, 2019 · “Lo Hei”, in Cantonese literally translates to “tossing up good fortune”, and it refers to the ritual adopted in Singapore that involves a group of people gathered around a massive plate, tossing its contents violently while saying out auspicious phrases before eating it—it is popularly believed that the higher the toss, the better ...
Originating in the Guangdong province, it was a feast by the coast celebrating Renri, the seventh day of CNY. Fishermen finely cut strips of fish, creating what we now know as yusheng lo hei. Fast forward to today, and it’s no longer just a Renri treat; it’s a CNY kickoff tradition.
