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...in Singapore and Malaysia, at least, for yu sheng (yee sang, in Cantonese), a dish of raw fish tossed - for luck - with sweet, sour, fresh, fried, and crispy ingredients. Both Singaporeans and Malaysians lay claim to this Chinese New Year banquet fixture, but it probably originated in China's Guangdong province. Read more in the Wall Street Journal, here.
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I missed this alot..!! i used to look forward to eating this.. so much..! it's like a salad to me.. ;)
Posted by: crunchasaurus rex | 2008.01.29 at 08:38
WSJ, wow!
Congrats on getting published, this is very cool. I still prefer to celebrate CNY with steamboat...the same "device" we had at Goh Huat Seng. Yummy!
Posted by: Rasa Malaysia | 2008.01.31 at 02:15
Congrats, Robyn -- what a lovely read! Alas, it's back to frozen dinners eaten with piles of snow around me, and your blog is making me so HUNGRY.
Posted by: Jennifer | 2008.02.03 at 06:53