Goggled this dish which is now a 'must-have' in any CNY meal in Singapore along with all the traditional phrases. But I cannot locate who exactly started or even 'invented' this. Anyone knows ? It's uniquely Singaporean.
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Yu Sheng. Started in Singapore by who?
- Thread starter enterprise2
- Start date
http://style.sina.com.cn/news/f/2011-02-03/090873444.shtml
the li hua restuarant at bendemeer
1964年，丽华酒家的第一个新年，在谭锐佳的倡议下，推出了“好运鱼生”。
黄家安说：“当时是配合新年吧，过年过节，吃普通的菜肴没有什么气氛，于是谭师傅就做了鱼生。本来我们是第一家，也是唯一一家，没想到推出后反应那么好，家家都做，就这样成为新年常见的一道菜肴。”
实际上，60年代以前，春节期间粤菜酒楼也有经营鱼生，但早期的鱼生，都是传统方式的。主要是一碟生鱼，各种配料则分别盛放在不同的盘子里，不同的调味品也个别盛放。那时的鱼生不讲究材料的分量，随意给顾客一碗醋、一碗油，任由顾客自己调配。上桌时，客人必须自己把鱼片和各种配料及各色调味品酌量放进侍者预先给客人准备的空盘，捞匀后才吃。
谭锐佳认为这是不科学的做法，必须每种材料都配好分量给顾客，捞出来的鱼生才符合标准，才够水准。而且，这样吃法，通常要花半小时以上，从生意的观点来看，也很不合算。
改良后的“好运鱼生”，是由酒楼替客人调好各种配料的分量，也进一步把酱汁调好，客人只需要举筷捞一捞就可以食用了。这个作法更加专业，只要15分钟就可以吃完一盘鱼生，客人也不会因不懂得调味而影响胃口。
新的方法，使吃鱼生和卖鱼生的人都趋之若鹜。
http://eatzasmallworld.blogspot.sg/2002_12_01_archive.html
the li hua restuarant at bendemeer
1964年，丽华酒家的第一个新年，在谭锐佳的倡议下，推出了“好运鱼生”。
黄家安说：“当时是配合新年吧，过年过节，吃普通的菜肴没有什么气氛，于是谭师傅就做了鱼生。本来我们是第一家，也是唯一一家，没想到推出后反应那么好，家家都做，就这样成为新年常见的一道菜肴。”
实际上，60年代以前，春节期间粤菜酒楼也有经营鱼生，但早期的鱼生，都是传统方式的。主要是一碟生鱼，各种配料则分别盛放在不同的盘子里，不同的调味品也个别盛放。那时的鱼生不讲究材料的分量，随意给顾客一碗醋、一碗油，任由顾客自己调配。上桌时，客人必须自己把鱼片和各种配料及各色调味品酌量放进侍者预先给客人准备的空盘，捞匀后才吃。
谭锐佳认为这是不科学的做法，必须每种材料都配好分量给顾客，捞出来的鱼生才符合标准，才够水准。而且，这样吃法，通常要花半小时以上，从生意的观点来看，也很不合算。
改良后的“好运鱼生”，是由酒楼替客人调好各种配料的分量，也进一步把酱汁调好，客人只需要举筷捞一捞就可以食用了。这个作法更加专业，只要15分钟就可以吃完一盘鱼生，客人也不会因不懂得调味而影响胃口。
新的方法，使吃鱼生和卖鱼生的人都趋之若鹜。
http://eatzasmallworld.blogspot.sg/2002_12_01_archive.html
Last edited:
Did you google using your dickhead? It's a teochew tradition from China.
China tradition lanchiao lah.
i know the singapore unker who start this. A fish supplier. No surprise there.
Really? Who is this uncle?
Actually I'm surprised no one step forward to claim credit for this dish!
It's originally from China you smelly lanchiao. The Singapore version is slightly different but the original is from China. You must be a Mat or a mixed Mat who always thinks the world revolve around them even when history and facts speak otherwise.
China tradition lanchiao lah.
i know the singapore unker who start this. A fish supplier. No surprise there.
Fish supplier? No wonder your lanchiao so smelly.
I think we can safety say the Yu Sheng China version is very different from the Singapore one. In fact they r so different, they r two different dish altogether. I am interested in how the local version started and seeing it only started less than 30-40 years ago, the people who started this r probably still alive.
Every version of anything is different. If it is not different then why the fuck is it even called 'different'?
History
Fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches.The practice of eating raw fish in thinly sliced strips can be traced back to ancient China through the raw fish or meat dish known as kuai (膾, kuài). However the present form of yusheng is believed to have started in Chaozhou and Shantou as far back as the Southern Song Dynasty.
There is also a legend regarding its originality. It was believed that in south China, a young man and his girlfriend found themselves stranded by bad weather at a temple with nothing to eat but they managed to catch a carp. Chancing upon a bottle of vinegar, they added this to the stripped carp and found it quite appetising.
In Malaya's colonial past, migrants imported this tradition; porridge stalls sold a raw fish dish which is believed to have originated in Jiangmen, Guangdong province that consisted of fish, turnip and carrot strips, which was served with condiments of oil, vinegar and sugar that were mixed in by customers.
Lohei Yusheng
Eating Yu Sheng during Chinese New Year is a cultural activity for Chinese living in Singapore and Malaysia, but not so much in other Chinese-populated countries such as Hong Kong, where the practice is almost unheard of. This may be due to the origins of the dish, which was created by 4 master chefs in a Singapore restaurant kitchen way back in 1964, then still part of Malaysia. It made its debut during Lunar New Year of 1964 in Singapore's Lai Wah Restaurant (Established in Sept. 1963). The 4 master chefs were Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah Restaurant), Lau Yoke Pui (co-head chef of Lai Wah Restaurant), Hooi Kok Wai (Founder of Dragon-Phoenix Restaurant) and Sin Leong (Founder of Sin Leong Restaurant) who, together created that as a symbol of prosperity and good health amongst the Chinese. All four Chefs were named as the "Four Heavenly Culinary Kings" of Singapore some 40 years ago for their culinary prowess and ingenuity.
In the 1970s, Lai Wah Restaurant started the modern-day method of serving Yu Sheng with a pre-mixed special sauce comprising plum sauce, rice vinegar, kumquat paste and sesame oil --- instead of customers mixing inconsistently-concocted sauce.
If you want to know about local Chinese cuisine, these four master chefs of Singapore are quite fantastic heroes.
that's how i contracted helicobacter pylori bacteria. the raw fish was fresh water fish from the river. full of shit. teochew folks in chaozhou and shantou (swatow) have an unusually high incidence of h. pylori, and many die from stomach cancer. it's healthier to skip the stupid tradition altogether.
By Mr Yu Sheng?
Every version of anything is different. If it is not different then why the fuck is it even called 'different'?
History
Fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches.The practice of eating raw fish in thinly sliced strips can be traced back to ancient China through the raw fish or meat dish known as kuai (膾, kuài). However the present form of yusheng is believed to have started in Chaozhou and Shantou as far back as the Southern Song Dynasty.
There is also a legend regarding its originality. It was believed that in south China, a young man and his girlfriend found themselves stranded by bad weather at a temple with nothing to eat but they managed to catch a carp. Chancing upon a bottle of vinegar, they added this to the stripped carp and found it quite appetising.
In Malaya's colonial past, migrants imported this tradition; porridge stalls sold a raw fish dish which is believed to have originated in Jiangmen, Guangdong province that consisted of fish, turnip and carrot strips, which was served with condiments of oil, vinegar and sugar that were mixed in by customers.
Lohei Yusheng
Eating Yu Sheng during Chinese New Year is a cultural activity for Chinese living in Singapore and Malaysia, but not so much in other Chinese-populated countries such as Hong Kong, where the practice is almost unheard of. This may be due to the origins of the dish, which was created by 4 master chefs in a Singapore restaurant kitchen way back in 1964, then still part of Malaysia. It made its debut during Lunar New Year of 1964 in Singapore's Lai Wah Restaurant (Established in Sept. 1963). The 4 master chefs were Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah Restaurant), Lau Yoke Pui (co-head chef of Lai Wah Restaurant), Hooi Kok Wai (Founder of Dragon-Phoenix Restaurant) and Sin Leong (Founder of Sin Leong Restaurant) who, together created that as a symbol of prosperity and good health amongst the Chinese. All four Chefs were named as the "Four Heavenly Culinary Kings" of Singapore some 40 years ago for their culinary prowess and ingenuity.
In the 1970s, Lai Wah Restaurant started the modern-day method of serving Yu Sheng with a pre-mixed special sauce comprising plum sauce, rice vinegar, kumquat paste and sesame oil --- instead of customers mixing inconsistently-concocted sauce.
If you want to know about local Chinese cuisine, these four master chefs of Singapore are quite fantastic heroes.
This is good info. More should be done to publisize this. We need to know our history
I shake my Yu Sheng ingredients in a large clear covered cylinder in order not to mess up the whole place
Started by 4 heavenly kings chefs of sg
all the academic and scholarly research, with documentary references and footnotes, on the origin of yu sheng can be easily found on wikipedia. sbf members are truly lazy and reliant on others to do the legwork for them.
http://en.m.wikipedia.org/wiki/Yu_Sheng
http://en.m.wikipedia.org/wiki/Yu_Sheng
sbf members are truly lazy and reliant on others to do the legwork for them.
we get used to being served by the forum owner:o
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