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March 8, 2014 |
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The delicacy was invented 1,500 years ago in southern Chinese coastal areas, such as Chaozhou, Shantou and the like, in the Song Dynasty. The word "Yusheng" symbolises abundance and liveliness. According to some popular legends, a Chinese female deity known as N??wa had created mankind from clay and mud on the seventh day of the first lunar new year month, and the day was known as "Men's birthday" from then on. It is believed that the fishermen and seafearers living in the coastal area of Southern China were very aware of this myth in the past. Yusheng would then be prepared in feasts or religious ceremonies, not just to commemorate the event but also to show respect to Nuwa. In search for a better life, those people immigrated to Southeast Asian countries such as Malaysia and Singapore. The immigrants brought along this traditional dish. In modern times, Yusheng is served in Chaozhou and Shantou. In recent years, some Chinese restaurants in Hong Kong have introduced this dish, renaming it "Lo Hei", which yet remains unpopular to Hong Kong people. The dish is, however, particularly popular in Malaysia and in Singapore, where it has come to be associated with the Chinese New Year festivities. Families and friends would gather around the table, and on cue, proceed to toss the shredded ingedients into the air in the midst of saying ????????? (J??xi??ng Hu??, literally "lucky words") out loud.
Category:Salads Category:Chiuchow cuisine Category:Malaysian cuisine Category:Singaporean cuisine This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Yusheng".
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