The raw fish salad eaten during Chinese New Year in Malaysia and Singapore is yusheng.
Also called yee sang, yu sheng, or prosperity toss, yusheng combines raw fish with shredded vegetables, fruit, crackers, peanuts, spices, and a sweet or tangy dressing. Diners lift and mix the ingredients with chopsticks in a ritual called lo hei.
The dish is especially associated with Malaysian and Singaporean Chinese communities. Its modern festive form became widely popular in Singapore during the 1960s and 1970s, although raw-fish preparations have older roots in Chinese food traditions.
The name carries auspicious wordplay: “fish” sounds like abundance, while the tossing gesture represents rising prosperity. Yusheng is sometimes confused with ordinary sashimi or a general Chinese salad, but its New Year symbolism and communal tossing ritual make it distinctive.