The Cantonese-style raw fish salad traditionally consumed during Chinese New Year is yusheng.
Also called yee sang, lo hei, or Prosperity Toss, yusheng is especially associated with Chinese communities in Malaysia and Singapore. Its name literally refers to “raw fish,” while related wordplay connects the dish with prosperity and abundance.
A typical platter combines raw fish with shredded vegetables, pickles, crackers, plum sauce, oil, and spices. Diners stand around the table and toss the ingredients high with chopsticks while exchanging auspicious wishes. The lively mixing is part of the ritual, not merely a way to combine the salad.
Yusheng is often confused with an ordinary sashimi salad or with Chinese New Year foods such as zongzi and mooncakes. Although versions and ingredients vary, the defining combination is raw fish, colourful garnishes, prosperity symbolism, and the communal toss. Some restaurants also serve vegetarian versions using soy-based fish.