Singaporean Mandarin Database

This database contains a collection of Mandarin terms which have cultural, historical or sentimental value unique to Singapore. These terms may be used by Singaporeans in the past or at present. Some of the terms are read in print while others are used in our everyday conversations.

shēng

yu sheng

Food/Plants

食物、植物

Food / Plants

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yu sheng

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Food/Plants

食物、植物

Food / Plants

释义

名词

一种由生鱼片、蔬菜和各种调味配制而成的食物,一般在农历新年享用。也称“捞鱼生”。

 

DEFINITION

Noun

A dish made with raw fish slices, vegetables and various seasonings, which is usually enjoyed during Chinese New Year. Also known in Mandarin as “捞鱼生”.

由来
  • 在广州沿岸一带,渔夫们一般在农历新年初七(人日),烹煮捕获的鲜鱼,加上一些菜和调味料后享用。
  • 这道源自广州的美食,据说是随着19世纪末的移民浪潮,由广东人和潮州人传入新加坡。
  • 1960年代以前,“鱼生”在新加坡据说分为广东人和潮州人的菜色。广东人的鱼生食材包括鱼、菜及调味料,一般在农历新年初七享用。潮州人的鱼生,一般用包菜包裹干鱼,加上芝麻并沾上酱料,在农历新年期间享用。
  • 后来鱼生更普遍被称为“捞鱼生”。新加坡广东人在捞鱼生时会喊出吉祥语“捞起”,所以这道在新年佳节享用的美食也被称为 lou hei / lo hei,就是广东话“捞起”的意思。
ETYMOLOGY
  • This dish is believed to have its origins in Guangzhou, where fishermen in the coastal areas would traditionally mark the seventh day of Chinese New Year (known as People’s Day) by eating the fish they had caught together with various vegetables and seasonings.
  • The dish was likely introduced to Singapore by Cantonese and Teochew migrants in the 19th century.
  • Initially, before the 1960s, there may have been two different versions. Cantonese yu sheng was made with fish, vegetables and seasonings, while Teochew yu sheng was made using air-dried fish, cabbage and sesame, and dipped in sauce.
  • Today, yu sheng is best known as the star of “lao yu sheng” (“tossing yu sheng”). While tossing the yu sheng, Cantonese people in Singapore say the auspicious phrase lou hei. Hence, this Chinese New Year dish is also known as lou hei or lo hei.
例句
在酒楼餐馆捞鱼生,得装扮漂亮,穿着得体。去咖啡店,就少了这方面的顾虑,只穿短裤衬衫拖鞋也可以,多自在写意,而且也不必搭德士,乘地铁或巴士,老远到酒楼餐馆捞鱼生! (《联合晚报》,21/2/2018)
SAMPLE SENTENCE
You must dress up in proper attire when tossing yu sheng at restaurants. However, there is no such concern when doing so in coffee shops. You can even wear shorts, T-shirt and slippers to the event, and save the hassle of having to take a taxi, MRT or bus to the restaurant. (Lianhe Wanbao, 21/2/2018)
相关资料

1964年,四名厨师研发了“七彩鱼生”,这道创意料理不仅为鱼生增添美味和色彩,也有吉祥的寓意,适合在农历新年享用。其中的食材包括象征年年有余的生鱼片、象征步步高升的白萝卜丝、象征鸿运当头的红萝卜丝、象征青春永驻的青萝卜丝、象征遍地黄金的油炸薄脆、象征金银满屋的芝麻和花生碎、象征五福临门的五香粉和胡椒粉、象征大吉大利的青柠檬和柚子肉、象征甜甜蜜蜜的酸梅酱及象征财源滚滚的油。

 


RELATED INFORMATION

In 1964, four famous chefs in Singapore jointly invented “七彩鱼生” (“rainbow yu sheng”). This colourful rendition of the dish was imbued with various auspicious meanings, making it very popular at Chinese New Year. Its ingredients include raw fish slices (symbolising abundance); white radish (growth); carrot (good luck); green radish (youthfulness); crispy crackers (wealth); sesame and peanuts (silver and gold); five-spice powder and pepper (blessings and prosperity); lime and pomelo (luck and profit); plum sauce (sweetness); and oil (fortune).

参考资料
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