Chinese New Year (CNY): How To Lo Hei Yu Sheng(捞起魚生) And What To Say?

2 min read

Different parts of the world have different traditions when it comes to celebrating Chinese New Year. One of the many traditions which Singaporeans practice is Lo Hei, also known as Yu Sheng.

Given that we only Lo Hei once a year, it is no surprise that we have difficulty remembering the steps and what to say when we Lo Hei. To address this issue, we came out with this step-by-step guide and tool to help Singaporeans Lo Hei like a pro this Chinese New year.

Tools To Help You Lo Hei Yu Sheng:

Understanding the many “hard-to-remember” steps and things to say for Lo Hei, but determined to not let this tradition be lost in the hands of our generation, we look to innovate it.

Every once in a while, a revolutionary product comes along that changes everything. And Seedly has been – well, first of all, we are very fortunate to be able to work on just one of these in their career. After spending numerous sleepless nights and endless attempts, Seedly is proud to revolutionise Lo Hei Yu Sheng with this powerful Lo Hei Yu Sheng Tool:

Click Here to Lo Hei!

Editor’s Note: Any similarities between the above statement with the Apple’s keynote in 2007 (which Steve Jobs announced the iPhone) is purely intentional to increase the dramatic effect of our Lo Hei Yu Sheng Tool

How to Lou Hei Yu Sheng like a Pro (step-by-step guide)

Here are the 11 steps to Lo Hei Yu Sheng and what to say for each ingredient:

1. Raw fish (生鱼, Sheng Yu)

What to say: 年年有余 (Nian Nian You Yu)
What it symbolises: Abundance and surplus throughout the year. Having more each year.

2. Pomelo or Lime (柚子, You Zi)

What to say: 大吉大利 (Da Ji Da Li)
What it symbolises: Great prosperity, good fortunes and luck

3. Pepper And Cinnamon Powder/ Five Spice (胡椒粉 & 五香粉, Hu Jiao Fen & Wu Xiang Fen)

What to say: 招财进宝 (Zhao Cai Jin Bao)
What it symbolises: To attract great wealth and treasures.

4. Oil (油, You)

What to say: 财原广进 and 一本万利 (Cai Yuan Guang Jin, Yi Ben Wan Li)
What it symbolises: Oil is poured, circling the ingredients to symbolise increase all profits 10,000 times and for money and wealth to flow in from every direction.

5. Carrot (红萝卜, Hong Luo Bo)

What to say: 鸿运当头 (Hong Yun Dang Tou)
What it symbolises: Good luck is approaching

6. Green Radish (青萝卜, Qing Luo Bo)

What to say: 青春永驻 (Qing Chun Yong Zhu)
What it symbolises: Forever young, eternal youth

7. White Radish (白萝卜, Bai Luo Bo)

What to say: 步步高升 and 风生水起 (Bu Bu Gao Sheng, Feng Sheng Shui Qi)
What it symbolises: Prosperity in business and promotion at work. To greater heights in everything you do.

8. Sesame Seeds And Peanuts (芝麻 &花生粉, Zhi Ma & Hua Sheng Fen)

What to say: 金银满屋 and 生意兴隆 (Jin Yin Man Wu, Sheng Yi Xing Long)
What it symbolises: A household filled with gold and silver (wealth). Business to flourish and increase in profit.

9. Golden Crackers (饼干, Bing Gan)

What to say: 遍地黄金 (Bian Di Huang Jin)
What it symbolises: The whole floor would be filled with gold, representing more gold than one can spend.

10. Plum Sauce (酸梅酱, Suan Mei Jiang)

What to say: 甜甜蜜蜜 (Tian Tian Mi Mi)
What it symbolises: For relationship amongst family members and couples to be sweet and loving.

11. Toss The Lo Hei Yu Sheng

What to say: 发啊 and anything auspicious (Huat Ah)
What it symbolises: The higher you toss, the more the wealth and the higher the chance of all your wishes coming true.

Further Reading: History of Yu Sheng or Lo Hei

The origin of Lo Hei Yu Sheng seems to be controversial with both Singapore and Malaysia having claims to the creation of this wonderful dish.

A quick summary will be:

  • The current form of Lo Hei Yu Sheng can be traced back to the Southern Song Dynasty.
  • The location of where it started is to believe to be Chao Zhou and Shan Tou.
  • Lo Hei Yu Sheng, however, is more commonly practised in Singapore and Malaysia instead of Chinese-populated countries.
  • It is believed that a restaurant in Malaysia first sold it during Chinese New year back in the 1940s.
  • Another version of the story is that 4 master chefs in Singapore invented the dish in 1964.


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