Once upon time, there was a family in Sichuan, China. This family were big fans of fish, but since Sichuan is located in the mountains, fish was very rare on the market. Once they got some fish,. The wife made a delicious fish dish. So she add the left over sauce to a pork dish she was making. Surprisingly, the dish was so delicious that everybody loved it.
It usually consists of strips of raw fish sometimes salmon , mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. There is also a vegetarian version of this dish, where the fish is replaced with soy "fish", which resembles salmon. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. While versions of it are thought to have existed in China, the contemporary version was created and popularised [ citation needed ] in the s amongst the ethnic Chinese community and its consumption has been associated with Chinese New Year festivities in Singapore , Indonesia and Malaysia in Maritime Southeast Asia. However, there are two competing claims to the origins of the modern take on yusheng: first was said to be invented by a Malaysian named Loke Ching Fatt in Seremban, Malaysia in the s; second was said to be created in the s by chefs Lau Yoke Pui, Tham Yui Kai, Sin Leong and Hooi Kok Wai, together known as the "Four Heavenly Kings" in the Singapore restaurant scene. The recipe generally includes ingredients such as shredded white and green radish and carrots, ginger slices, onion slices, crushed peanuts, pomelo, pepper, essence of chicken, oil, salt, vinegar, sugar and more. Fishermen along the coast of Guangzhou traditionally celebrated Renri , the seventh day of the Chinese New Year , by feasting on their catches. However the present form of yusheng is believed to have started in Chaozhou and Shantou as far back as the Southern Song Dynasty. There is also a legend regarding its origin. It was believed that in south China, a young man and his girlfriend found themselves stranded by bad weather at a temple with nothing to eat, but they managed to catch a carp.
Yu Shan Beef
Since the start of my blog, many of my readers expressed an interest in Sichuan cuisine. Essential ingredients include Sichuan pickled chilli, rice wine, black rice vinegar, soy sauce, sugar and generous amounts of garlic, ginger and spring onion. It is believed that the seasoning used in Sichuan shredded pork was inspired by the way fish was traditionally prepared in Sichuan. If you wish, you may replace pork fillet with chicken breast for this dish.
I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe.